Loading...
Publication
Desenvolvimento, caracterização e aplicação de xaropes à base de cereais
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 1.99 MB | Adobe PDF |
Authors
Advisor(s)
Abstract(s)
A transição global para sistemas alimentares mais sustentáveis tem impulsionado a procura de alimentos plant-based capazes de conciliar um bom valor nutricional com eficiência logística. O trabalho realizado teve como objetivo o desenvolvimento de xaropes à base de cereais no sentido de estes substituírem as bases concentradas de cereais, o produto mais produzido pela Benefit, submarca da Frulact. Foi desenvolvido um processo de obtenção de xaropes de dois tipos de cereais, de aveia e de arroz, a partir de bases concentradas destes mesmos cereais, com monitorização contínua de pH, teor de sólidos (ºBrix), atividade de água, viscosidade e perfil de açúcares. Os primeiros ensaios, processados para atingir 75 ºBrix, exibiam viscosidades próximas de 55 000 cP`s, inviabilizando o bombeamento industrial. A redução progressiva da temperatura e da pressão no evaporador, a fixação de 71–72 ºBrix e a inclusão de β-glucanase permitiram diminuir a viscosidade, sem comprometer o pH neutro nem a estabilidade microbiológica. A segunda etapa avaliou a aplicação do xarope de aveia em 3 tipos de alimentos: barritas de cereais, cookies e numa bebida “barista”. Nas barritas, o xarope substituiu mel e xarope de ácer após correções de fase seca, originando produtos estruturalmente coesos, muito menos doces e com sabor a cereal mais pronunciado. Nas cookies, a substituição do mel pelo xarope de aveia gerou bolachas mais claras e crocantes, com doçura equilibrada e notas de cereal evidentes. Na bebida barista, juntando o xarope com água, óleo de coco e sais foi possível manter o corpo cremoso e formar espuma estável durante um período igual ou superior a 10 minutos. Procedeu-se à otimização da fórmula de xarope de aveia, explorando 13 ensaios que combinaram diferentes tipos de farinha (integral, sem glúten, endosperma), cargas enzimáticas diferentes (α amilases bacterianas e fúngicas, β-glucanase, β-xilanase, glucoamilase) e condições de cisalhamento a 40 °C e 25 mbar. O objetivo de pH 6–7,5, 71–72 ºBrix, viscosidade < 9 000 cP, glucose ≈ 250 g/L e maltose ≈ 150 g/L foi atingido nas Ensaios 9 e 12.Para além dos avanços técnicos obtidos, o presente estágio assegurou o estabelecimento de uma ligação efetiva com o setor da indústria alimentar, mediante integração na Benefit/Frulact, proporcionando uma experiência imersiva na dinâmica organizacional e nos fluxos operacionais de um departamento de Inovação, Investigação e Desenvolvimento de Produto. Simultaneamente, possibilitou a aplicação do conhecimento técnico-científico consolidado ao longo do Mestrado em Biotecnologia e Inovação, potenciando o desenvolvimento de competências profissionais e pessoais de elevado nível. Num olhar focado no futuro, este estudo evidencia que a escolha de enzimas com melhor relação custo-benefício e a repetição de lotes-piloto são passos essenciais para consolidar a robustez estatística dos resultados antes da transição para processo industrial.
The global transition to more sustainable food systems has driven demand for plant-based foods that combine good nutritional value with logistical efficiency. The aim of the work carried out was to develop cereal-based syrups to replace concentrated cereal bases, the most widely produced product by Benefit, a sub-brand of Frulact. A process was developed to obtain syrups from two types of cereals, oats and rice, from concentrated bases of these same cereals, with continuous monitoring of pH, solids content (ºBrix), water activity, viscosity and sugar profile. The first tests, processed to reach 75 ºBrix, exhibited viscosities close to 55,000 cP, making industrial pumping unfeasible. The progressive reduction of temperature and pressure in the evaporator, the setting of 71–72 ºBrix and the inclusion of β-glucanase made it possible to reduce viscosity without compromising neutral pH or microbiological stability. The second stage evaluated the application of oat syrup in three types of food: cereal bars, cookies and a ‘barista’ drink. In the bars, the syrup replaced honey and maple syrup after dry phase corrections, resulting in structurally cohesive products that were much less sweet and had a more pronounced cereal flavour. In the cookies, replacing honey with oat syrup resulted in lighter and crispier cookies with balanced sweetness and evident cereal notes. In the barista drink, adding the syrup to water, coconut oil and salts made it possible to maintain a creamy body and form stable foam for a period of 10 minutes or more. The oat syrup formula was optimised by exploring 13 versions that combined different types of flour (wholemeal, gluten-free, endosperm), different enzyme loads (bacterial and fungal α-amylases, β-glucanase, β-xylanase, glucoamylase) and shear conditions at 40 °C and 25 mbar. The target pH 6–7.5, 71–72 ºBrix, viscosity < 9,000 cP, glucose ≈ 250 g/L and maltose ≈ 150 g/L was achieved in Versions 9 and 12. In addition to the technical advances achieved, this internship ensured the establishment of an effective link with the food industry sector through integration into Benefit/Frulact, providing an immersive experience in the organisational dynamics and operational flows of an Innovation, Research and Product Development department. At the same time, it enabled the application of technical and scientific knowledge consolidated throughout the Master's Degree in Biotechnology and Innovation, enhancing the development of high-level professional and personal skills. Looking to the future, this study shows that choosing the most cost-effective enzymes and repeating pilot batches are essential steps in consolidating the statistical robustness of the results before transitioning to industrial production.
The global transition to more sustainable food systems has driven demand for plant-based foods that combine good nutritional value with logistical efficiency. The aim of the work carried out was to develop cereal-based syrups to replace concentrated cereal bases, the most widely produced product by Benefit, a sub-brand of Frulact. A process was developed to obtain syrups from two types of cereals, oats and rice, from concentrated bases of these same cereals, with continuous monitoring of pH, solids content (ºBrix), water activity, viscosity and sugar profile. The first tests, processed to reach 75 ºBrix, exhibited viscosities close to 55,000 cP, making industrial pumping unfeasible. The progressive reduction of temperature and pressure in the evaporator, the setting of 71–72 ºBrix and the inclusion of β-glucanase made it possible to reduce viscosity without compromising neutral pH or microbiological stability. The second stage evaluated the application of oat syrup in three types of food: cereal bars, cookies and a ‘barista’ drink. In the bars, the syrup replaced honey and maple syrup after dry phase corrections, resulting in structurally cohesive products that were much less sweet and had a more pronounced cereal flavour. In the cookies, replacing honey with oat syrup resulted in lighter and crispier cookies with balanced sweetness and evident cereal notes. In the barista drink, adding the syrup to water, coconut oil and salts made it possible to maintain a creamy body and form stable foam for a period of 10 minutes or more. The oat syrup formula was optimised by exploring 13 versions that combined different types of flour (wholemeal, gluten-free, endosperm), different enzyme loads (bacterial and fungal α-amylases, β-glucanase, β-xylanase, glucoamylase) and shear conditions at 40 °C and 25 mbar. The target pH 6–7.5, 71–72 ºBrix, viscosity < 9,000 cP, glucose ≈ 250 g/L and maltose ≈ 150 g/L was achieved in Versions 9 and 12. In addition to the technical advances achieved, this internship ensured the establishment of an effective link with the food industry sector through integration into Benefit/Frulact, providing an immersive experience in the organisational dynamics and operational flows of an Innovation, Research and Product Development department. At the same time, it enabled the application of technical and scientific knowledge consolidated throughout the Master's Degree in Biotechnology and Innovation, enhancing the development of high-level professional and personal skills. Looking to the future, this study shows that choosing the most cost-effective enzymes and repeating pilot batches are essential steps in consolidating the statistical robustness of the results before transitioning to industrial production.
Description
Keywords
Plant-based Bases concentradas Xaropes de cereais Aplicações Otimização Concentrated bases Cereal syrups Applications Optimization
Pedagogical Context
Citation
Publisher
CC License
Without CC licence