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Abstract(s)
Devido ao contexto atual pandémico, tiveram de ser feitas alterações ao tema inicial e, por isso, este relatório de estágio seguiu dois temas diferentes. O primeiro – Estudo do Tempo de Prateleira do Pão –, iniciado antes do confinamento, foi interrompido devido ao COVID 19 e reiniciado posteriormente, embora limitado só a ensaios físicos; o segundo – Impacto Na Aceitação Do Consumidor Da Alteração De Óleo De Palma Em Artigos De Pastelaria –, mais teórico, desenvolveu-se essencialmente durante a fase do confinamento. A Secção 1 teve como objetivo a avaliação das alterações de textura de 10 tipos de pão, nas horas seguintes à cozedura. O pão, tendo um prazo de validade muito curto, obriga a que a empresa produtora saiba como é que este se degrada ao longo do tempo, de modo a oferecer aos seus clientes um produto mais fresco e, simultaneamente, otimizar a gestão da produção e minimizar o desperdício alimentar. Esta avaliação teve como base a medição instrumental da Força, necessária para deformar a côdea e o miolo do pão, ao longo das 7-8 horas seguintes à cozedura. Com base nos resultados, os tipos de pão foram divididos em dois grupos – A e B. No Grupo A, agruparam-se os pães em que a força de deformação da côdea/miolo variou de forma aproximadamente linear ao longo do tempo de análise. Para quatro destes pães observou-se uma alteração da força de deformação superior a 45%, após 3 horas da cozedura, indiciando uma alteração importante de textura nesse período de tempo. Os outros três apresentaram alterações mais lentas, não ultrapassando os 45% após 5h da sua cozedura. No Grupo B agruparam-se os tipos de pão que não apresentaram uma variação linear da Força de deformação da côdea/miolo ao longo do tempo, o que indiciou a existência de mais do que um fenómeno a influenciar as alterações de textura observadas. Neste grupo, dois tipos de pão tiveram uma alteração rápida, observando-se variações relativas muito superiores a 50%, no tempo de 3h após a cozedura. Para os outros dois observou-se uma degradação menos acentuada, com variações relativas inferiores a 50%, mesmo após 5h da sua cozedura. Estes resultados constituem, por isso, uma base técnica objetiva, que torna possível estimar o tempo de prateleira adequado a cada dos produtos e, assim, maximizar a eficiência do processo. A Secção 2 teve como objetivo a análise dos resultados obtidos em provas de avaliação sensorial hedónica de 8 artigos de pastelaria. As sessões de prova, realizadas pela empresa, tiveram pequenos painéis de provadores não treinados, utilizando uma metodologia própria. Em cada sessão foram avaliadas duas receitas, a original e a com óleo de palma com certificação ambiental. A análise dos resultados não mostrou a existência de diferenças de aceitação, com significado estatístico, entre os artigos de pastelaria produzidos segundo a receita original e com o óleo de palma certificado. Este trabalho foi complementado com um artigo científico de revisão, intitulado “Is palm oil good for the health and the environment? - a review”, que visou clarificar o impacto do óleo de palma no ambiente e na saúde humana.
Due to the current pandemic context, changes had to be made to the initial theme, and therefore this training placement report followed two different themes. The first - Bread Shelf Time Study - started before confinement, was interrupted due to COVID 19 and restarted later, although limited to physical trials only; the second - Impact on Consumer Acceptance of Palm Oil Alteration in Bakery Items - more theoretical, developed essentially during the confinement phase. Section 1 aimed at evaluating the texture changes of 10 types of bread in the hours following baking. The bread, having a very short shelf-life, forces the producing company to know how it degrades over time in order to offer its customers a fresher product and, at the same time, optimize production management and minimize food waste. This evaluation was based on the instrumental measurement of the Force, necessary to deform the crust and the bread crumb, over the 7-8 hours following baking. Based on the results, the types of bread were divided into two groups - A and B. In Group A, the bread types were grouped in which the crust/kernel deformation force varied approximately linearly over the analysis time. For four of these loaves a deformation force change of more than 45% was observed after 3 hours of baking, indicating an important change in texture in this period of time. The other three presented slower changes, not exceeding 45% after 5 hours of baking. In Group B, the types of bread that did not present a linear variation of crust/crust deformation force overtime were grouped, indicating the existence of more than one phenomenon to influence the texture changes observed. In this group, two types of bread had a rapid change, observing relative variations much higher than 50%, in the time of 3h after baking. For the other two, there was less marked degradation, with relative variations of less than 50%, even after 5 hours of baking. These results, therefore, constitute an objective technical basis, which makes it possible to estimate the appropriate shelf time for each of the products and thus maximise the efficiency of the process. Section 2 aimed at analysing the results obtained in hedonic sensory evaluation tests of 8 pastries. The tasting sessions, held by the company, had small panels of untrained tasters, using their methodology. In each session, two recipes were evaluated, the original one and the one with environmental certified palm oil. The analysis of the results did not show any statistically significant differences in acceptance between the baked goods produced according to the original recipe and with the certified palm oil. This work was complemented with a scientific review article entitled "Is palm oil good for the health and the environment? - a review", which aimed to clarify the impact of palm oil on the environment and human health.
Due to the current pandemic context, changes had to be made to the initial theme, and therefore this training placement report followed two different themes. The first - Bread Shelf Time Study - started before confinement, was interrupted due to COVID 19 and restarted later, although limited to physical trials only; the second - Impact on Consumer Acceptance of Palm Oil Alteration in Bakery Items - more theoretical, developed essentially during the confinement phase. Section 1 aimed at evaluating the texture changes of 10 types of bread in the hours following baking. The bread, having a very short shelf-life, forces the producing company to know how it degrades over time in order to offer its customers a fresher product and, at the same time, optimize production management and minimize food waste. This evaluation was based on the instrumental measurement of the Force, necessary to deform the crust and the bread crumb, over the 7-8 hours following baking. Based on the results, the types of bread were divided into two groups - A and B. In Group A, the bread types were grouped in which the crust/kernel deformation force varied approximately linearly over the analysis time. For four of these loaves a deformation force change of more than 45% was observed after 3 hours of baking, indicating an important change in texture in this period of time. The other three presented slower changes, not exceeding 45% after 5 hours of baking. In Group B, the types of bread that did not present a linear variation of crust/crust deformation force overtime were grouped, indicating the existence of more than one phenomenon to influence the texture changes observed. In this group, two types of bread had a rapid change, observing relative variations much higher than 50%, in the time of 3h after baking. For the other two, there was less marked degradation, with relative variations of less than 50%, even after 5 hours of baking. These results, therefore, constitute an objective technical basis, which makes it possible to estimate the appropriate shelf time for each of the products and thus maximise the efficiency of the process. Section 2 aimed at analysing the results obtained in hedonic sensory evaluation tests of 8 pastries. The tasting sessions, held by the company, had small panels of untrained tasters, using their methodology. In each session, two recipes were evaluated, the original one and the one with environmental certified palm oil. The analysis of the results did not show any statistically significant differences in acceptance between the baked goods produced according to the original recipe and with the certified palm oil. This work was complemented with a scientific review article entitled "Is palm oil good for the health and the environment? - a review", which aimed to clarify the impact of palm oil on the environment and human health.
Description
Keywords
Pão Tempo de prateleira Texturómetro Óleo de palma RSPO Bread Shelf time Texturometer Palm oil