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Abstract(s)
A indústria alimentar assume um papel importante e regulador dos hábitos alimentares da população,
sendo fundamental para a disponibilização de alimentos que vão de encontro às necessidades dos
consumidores. Para acompanhar estas necessidades e atuais alterações dos padrões de comportamento,
as empresas investem de forma crescente na reformulação e desenvolvimento de novos produtos (ex. produtos com menos açúcar, menos sal, sem glúten entre outros), tendo em conta fatores como a idade, o estilo de vida, a praticidade e a sustentabilidade ambiental. É este contexto de inovação de produtos alimentares e de promoção da melhoria contínua dos processos, enquanto atitude matriz da empresa Cerealis, que motiva o presente estudo “Melhoria da fórmula standard da bolacha Maria – Desenvolvimento laboratorial e análise sensorial do produto”, realizado no âmbito do plano de Mestrado em Engenharia Alimentar da Escola Superior de Biotecnologia da Universidade Católica Portuguesa, Porto (ESB-UCP), no departamento de Inovação e Desenvolvimento (I&D) da Cerealis Produtos Alimentares S.A., sediado em Águas Santas, Maia. Este relatório de estágio/tese aborda os processos e metodologias de trabalho aplicadas no I&D da Cerealis e faz uma reflexão sobre os aspetos em que a Engenharia Alimentar intervém no desenvolvimento e reformulação de um produto. A metodologia adotada para a melhoria da fórmula Standard da bolacha Maria incidiu na identificação e análise comparativa da composição e posicionamento das bolachas existentes no mercado para esta tipologia de produtos e a realização de uma matriz de avaliação de amostras da concorrência. A análise das diversas formulações permitiu verificar que as marcas
visadas têm em comum os ingredientes base, que caraterizam a bolacha Maria per si, diferenciandose
de forma subtil na utilização e/ou quantificação de alguns ingredientes. Para definir a nova fórmula
de bolacha Maria foram realizados 46 testes incorporando as seguintes variáveis: condições de cozedura
(temperatura e tempo (T/t)), de laminação (mm), da aplicação e teste de novos ingredientes e variação das percentagens relativas. Os ingredientes testados incluiram farinhas de trigo e amido de milho, açúcares como xarope de açúcar invertido, xarope de glucose-frutose e extrato de malte, derivados do leite como leite em pó e leite condensado, diversos teores de sal, aromas de leite e de baunilha e moduladores de sabor doces e salgados. No decurso dos testes, as condições ideais de T/t identificadas foram 180ºC/10 minutos, espessura média de 5,30 mm e adição de aroma de baunilha à formulação standard. A fórmula final foi submetida a um teste industrial na linha de produção da Fábrica da Bolacha da Cerealis, tendo sido recolhidas as amostras Standard (amostra 729) e Melhoria Sensorial (amostra 415) para a realização de uma prova sensorial para aferir a aceitabilidade e preferência junto de um painel de provadores. Esta análise às duas formulações foi posteriormente validada na ESB-UCP, realizando o teste de aceitabilidade pelo uso de escala hedónica de nove pontos – e teste sensorial de preferência. A fórmula da bolacha Maria
Melhoria Sensorial apresentou atributos sensoriais melhores e verificou-se que 60% dos inquiridos preferiu
esta amostra. Este estágio permitiu a colaboração em diversos projetos com diferentes dinâmicas de trabalho. A pesquisa e a investigação de suporte, da experimentação laboratorial aplicada, foi uma constante no decurso do estágio. Esta deve ser entendida como aberta, contínua e permanente, para responder às
exigências que se colocam ao Engenheiro Alimentar quando integrado em ambiente laboral.
The food industry assumes an important and regulating role of the population's eating habits, being essential for the provision of foods that meet the needs of consumers. To follow these changes in the behavior patterns, companies are increasingly investing in reformulating and developing new products that meet these new typology of consumption (eg products with less sugar, less salt, no gluten, among others), taking into account factors such as age, lifestyle, practicality and environmental sustainability. It is this context of innovation of food products and the promotion of continuous improvement of processes, as an attitude matrix of the company Cerealis, which motivates the present study "Improvement of the standard formula of Maria biscuit – laboratory development and sensory analysis of the product", carried out under the Master Plan in Food Engineering at School of Biotechnology of the Portuguese Catholic University, Porto (ESB-UCP), in the Department of Innovation and Development (Research and Development – R&D) of Cerealis Produtos Alimentares S.A., headquartered in Águas Santas, Maia. This curricular internship/thesis report approaches the processes and methodologies of work applied in the R&D of Cerealis and reflects on the aspects in which Food Engineering intervenes in the development and reformulation of a product. The methodology adopted for the improvement of the standard formula of the Maria biscuit focused on the identification and comparative analysis of the existing biscuits in the market for this product typology and the execution of an evaluation matrix of the concurrence samples. The analysis of the various formulations allowed to verify that the targeted brands have in common the base ingredients, which characterize the Maria biscuit per si, differing in a subtle way in the use and/or quantification of some ingredients. In order to define the new formula of Maria biscuit, 46 tests were carried out incorporating the following variables: cooking conditions (temperature and time (T/t)), the lamination (mm) conditions, the application and testing of new ingredients and the variation of relative percentages. The ingredients tested included wheat flour and corn starch, sugars such as inverted sugar syrup, glucose-fructose syrup and malt extract, milk derivatives such as milk powder and condensed milk, various salt contents, milk and vanilla aromas and sweet and savory flavor modulators. During the tests, the ideal T/t conditions were identified as 180°C/10 minutes, average thickness of 5.30 mm and addition of vanilla flavor to the standard formulation. The final formula was submitted to an industrial test at the production line of the Cerealis Cookie Factory, from where samples: Standard (sample 729) and Sensory Improvement (sample 415) were collected in order to perform a sensorial test to gauge the acceptability and preference, using a panel of tasters. This analysis of both of the formulations was later validated at the ESB-UCP, performing the acceptability test using a nine-point hedonic scale – and a preference sensory test. The formula of the Maria biscuit Sensorial Improvement exhibited better sensory attributes and it was also verified that 60% of the respondents preferred this sample. This internship allowed the collaboration in several projects with different work dynamics. The research and support investigation of the applied laboratory experimentation was a constant during this internship. The research in the context of the R&D department should be understood as open and continuous process, in order to respond to the demands attributed to the Food Engineer when integrated into the work environment.
The food industry assumes an important and regulating role of the population's eating habits, being essential for the provision of foods that meet the needs of consumers. To follow these changes in the behavior patterns, companies are increasingly investing in reformulating and developing new products that meet these new typology of consumption (eg products with less sugar, less salt, no gluten, among others), taking into account factors such as age, lifestyle, practicality and environmental sustainability. It is this context of innovation of food products and the promotion of continuous improvement of processes, as an attitude matrix of the company Cerealis, which motivates the present study "Improvement of the standard formula of Maria biscuit – laboratory development and sensory analysis of the product", carried out under the Master Plan in Food Engineering at School of Biotechnology of the Portuguese Catholic University, Porto (ESB-UCP), in the Department of Innovation and Development (Research and Development – R&D) of Cerealis Produtos Alimentares S.A., headquartered in Águas Santas, Maia. This curricular internship/thesis report approaches the processes and methodologies of work applied in the R&D of Cerealis and reflects on the aspects in which Food Engineering intervenes in the development and reformulation of a product. The methodology adopted for the improvement of the standard formula of the Maria biscuit focused on the identification and comparative analysis of the existing biscuits in the market for this product typology and the execution of an evaluation matrix of the concurrence samples. The analysis of the various formulations allowed to verify that the targeted brands have in common the base ingredients, which characterize the Maria biscuit per si, differing in a subtle way in the use and/or quantification of some ingredients. In order to define the new formula of Maria biscuit, 46 tests were carried out incorporating the following variables: cooking conditions (temperature and time (T/t)), the lamination (mm) conditions, the application and testing of new ingredients and the variation of relative percentages. The ingredients tested included wheat flour and corn starch, sugars such as inverted sugar syrup, glucose-fructose syrup and malt extract, milk derivatives such as milk powder and condensed milk, various salt contents, milk and vanilla aromas and sweet and savory flavor modulators. During the tests, the ideal T/t conditions were identified as 180°C/10 minutes, average thickness of 5.30 mm and addition of vanilla flavor to the standard formulation. The final formula was submitted to an industrial test at the production line of the Cerealis Cookie Factory, from where samples: Standard (sample 729) and Sensory Improvement (sample 415) were collected in order to perform a sensorial test to gauge the acceptability and preference, using a panel of tasters. This analysis of both of the formulations was later validated at the ESB-UCP, performing the acceptability test using a nine-point hedonic scale – and a preference sensory test. The formula of the Maria biscuit Sensorial Improvement exhibited better sensory attributes and it was also verified that 60% of the respondents preferred this sample. This internship allowed the collaboration in several projects with different work dynamics. The research and support investigation of the applied laboratory experimentation was a constant during this internship. The research in the context of the R&D department should be understood as open and continuous process, in order to respond to the demands attributed to the Food Engineer when integrated into the work environment.
Description
Keywords
Bolachas Maria Reformulação Análise sensorial Melhoria sensorial Maria Biscuits Reformulation Sensory analysis Sensorial improvement