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Abstract(s)
O pão é um dos produtos mais consumidos no mundo inteiro, sendo assim parte fundamental de uma alimentação saudável, completa e equilibrada. Em Portugal apesar de parte integral dos hábitos alimentares da população, a sua ingestão sofreu um decréscimo nos últimos anos devido às alterações dos padrões de consumo. Numa época em que os consumidores são cada vez mais exigentes, procurando produtos convenientes, frescos e de qualidade, o pão viu-se obrigado a evoluir. Hoje variadas formas e formatos são produzidos de maneira a cativar esses mesmos consumidores, contudo a avaliação do pão é fortemente influenciada por parâmetros como a frescura, a cor e a textura, sendo a perceção da frescura um parâmetro complexo e muito difícil de descrever e avaliar, dada a variedade de pães que existem no mercado.
Assim, o principal objetivo deste projeto constituiu em desenvolver um painel sensorial treinado capaz de avaliar as características do pão considerado tradicional pela empresa e, desta forma, encontrar pontos que possam ser melhorados, aperfeiçoando a qualidade do pão em questão. Aliando assim o crescente destaque que a análise sensorial tem recebido nos últimos anos, à otimização de um produto tradicional.
Neste trabalho encontram-se descritas as diferentes fases para a constituição de um painel de provadores treinados, bem como a sua formação e seleção de acordo com as normas da análise sensorial.
Bread is one of the most consumed products in the world, and therefore essential for a healthy, complete and balanced diet. In Portugal, despite being an integral part of population’s eating habits, its intake has declined in recent years due to changes in consumption patterns. In a time when consumers are increasingly demanding, looking for convenient, fresh and quality products, bread has been forced to evolve. Presenting a variety of shapes and formats in a way that captivates these consumers, however, bread evolution is strongly influenced by parameters such as freshness, color and texture, being freshness a complex and very difficult parameter to describe and evaluate having into account the variety of breads that exist. Concluding, the main objective of this project was to develop a trained panel as a tool to evaluate the characteristics of bread considered traditional by the company and, in this way, finding points that can be improved by improving the quality of the bread in question. Thus, combining the growing emphasis that sensorial analysis has received in recent years, to the optimization of a traditional product. In this work the different phases for the constitution of a panel of trained tasters are described, as well as their selection and training according to the standards of the sensorial analysis.
Bread is one of the most consumed products in the world, and therefore essential for a healthy, complete and balanced diet. In Portugal, despite being an integral part of population’s eating habits, its intake has declined in recent years due to changes in consumption patterns. In a time when consumers are increasingly demanding, looking for convenient, fresh and quality products, bread has been forced to evolve. Presenting a variety of shapes and formats in a way that captivates these consumers, however, bread evolution is strongly influenced by parameters such as freshness, color and texture, being freshness a complex and very difficult parameter to describe and evaluate having into account the variety of breads that exist. Concluding, the main objective of this project was to develop a trained panel as a tool to evaluate the characteristics of bread considered traditional by the company and, in this way, finding points that can be improved by improving the quality of the bread in question. Thus, combining the growing emphasis that sensorial analysis has received in recent years, to the optimization of a traditional product. In this work the different phases for the constitution of a panel of trained tasters are described, as well as their selection and training according to the standards of the sensorial analysis.
Description
Keywords
Pão Qualidade Painel de provadores Análise sensorial Bread Quality Test panel Sensory analysis