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Abstract(s)
Atualmente o leque de produtos existente no mercado é muito vasto, resultado da competitividade existente no mesmo e das necessidades/exigências dos consumidores cada vez mais informados e preocupados com questões legais, nutricionais, etc. Por estas questões, a inovação já não se prende apenas com o desenvolvimento de novos produtos, o melhoramento de produtos já existentes acaba por ser igualmente importante. O trabalho desenvolvido e descrito no presente relatório relaciona-se com o desenvolvimento de versões sem glúten e sem lactose dos dois gelados mais vendidos pela empresa Artiframi- o Gelado Kibuenoframi e o Gelado Framirocher. A inovação destes dois produtos já existentes, nasce pela necessidade de a empresa querer chegar a todo o tipo de clientes, neste caso, quer alcançar os dois grupos-alvo, celíacos e intolerantes à lactose. O projeto foi realizado na produção de gelados artesanais da empresa, em contexto empresarial. Numa primeira fase foram avaliadas as formulações dos gelados originais para se ter em conta as matérias-primas a substituir e as necessárias a adquirir para as alegações pretendidas. Posteriormente, foram desenvolvidas as formulações teste e foi escolhida a que tinha melhores características para se avançar com a análise sensorial. Esta análise teve como objetivo perceber como se comportaram os atributos sensoriais (cor, aroma, sabor e textura), ao longo do tempo, numa escala de 1 a 5 valores. A cor manteve-se constante ao longo do tempo nos dois gelados. O aroma e o sabor, uma vez que estão ligados anatomo-fisiologicamente, comportaram-se de forma semelhante, notando-se um ligeiro decréscimo na classificação de ambos nos dois gelados. A classificação da textura em ambos os gelados decresce, sendo que no GK2 este é mais acentuado. A apreciação global vai ao encontro dos parâmetros avaliados, uma vez que o GF2 mostrou ter uma melhor cotação. Simultaneamente foi feito um estudo HACCP para que não só a qualidade, mas também a segurança alimentar esteja assegurada, uma vez que os o controlo dos alergénios, neste projeto, é indicativo das boas praticas de higiene e de fabrico destas novas versões. Os resultados da análise sensorial, juntamente com o estudo HACCP, permitem à empresa, no futuro, avançar com o trabalho desenvolvido neste projeto por mim realizado.
Currently, the range of products on the market is very wide, as a result of the existing competitiveness and the needs/demands of consumers who are increasingly informed and concerned with legal, nutritional issues, etc. For these reasons, innovation is no longer just about the development of new products. The improvement of existing products turns out to be equally important. The work developed and described in this report is related to the development of gluten-free and lactose-free versions of the two most sold ice creams by the company Artiframi - Gelado Kibuenoframi and Gelado Framirocher. The innovation of these two existing products was born out of the company's need to reach all types of customers. In this case, it wants to reach the two target groups, celiac and lactose intolerant. The project was carried out in the company's artisanal ice cream production, in a business context. In a first phase, the original ice cream formulations were evaluated to take into account the raw materials to be replaced and those necessary to acquire for the intended claims. Subsequently, the test formulations were developed and the one with the best characteristics was chosen to proceed with the sensory analysis. This analysis aimed to understand how the sensory attributes (color, aroma, flavor and texture) behaved over time on a scale of 1 to 5 values. The color remained constant over time in the two ice creams. The aroma and flavor, since they are anatomically and physiologically linked, behaved in a similar way, with a slight decrease in the classification of both in the two ice creams. The texture classification of the two ice creams decreases, being that in GK2 it is more accentuated. The global assessment is in line with the parameters evaluated, since the GF2 showed a better price. At the same time, a HACCP study was carried out so that not only the quality but also the food safety is ensured, since the allergen control, in this project, is indicative of the good hygiene and manufacturing practices of these new versions. The results of the sensorial analysis together with the HACCP study, allows the company, in the future, to move forward with the work developed in this project carried out by me.
Currently, the range of products on the market is very wide, as a result of the existing competitiveness and the needs/demands of consumers who are increasingly informed and concerned with legal, nutritional issues, etc. For these reasons, innovation is no longer just about the development of new products. The improvement of existing products turns out to be equally important. The work developed and described in this report is related to the development of gluten-free and lactose-free versions of the two most sold ice creams by the company Artiframi - Gelado Kibuenoframi and Gelado Framirocher. The innovation of these two existing products was born out of the company's need to reach all types of customers. In this case, it wants to reach the two target groups, celiac and lactose intolerant. The project was carried out in the company's artisanal ice cream production, in a business context. In a first phase, the original ice cream formulations were evaluated to take into account the raw materials to be replaced and those necessary to acquire for the intended claims. Subsequently, the test formulations were developed and the one with the best characteristics was chosen to proceed with the sensory analysis. This analysis aimed to understand how the sensory attributes (color, aroma, flavor and texture) behaved over time on a scale of 1 to 5 values. The color remained constant over time in the two ice creams. The aroma and flavor, since they are anatomically and physiologically linked, behaved in a similar way, with a slight decrease in the classification of both in the two ice creams. The texture classification of the two ice creams decreases, being that in GK2 it is more accentuated. The global assessment is in line with the parameters evaluated, since the GF2 showed a better price. At the same time, a HACCP study was carried out so that not only the quality but also the food safety is ensured, since the allergen control, in this project, is indicative of the good hygiene and manufacturing practices of these new versions. The results of the sensorial analysis together with the HACCP study, allows the company, in the future, to move forward with the work developed in this project carried out by me.
Description
Keywords
Gelado Lactose Glúten Grupos-alvo HACCP Ice cream Lactose Gluten Target groups