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Abstract(s)
O relatório de estágio insere-se no plano de estágio curricular do 2º ano do Mestrado em Biotecnologia e Inovação da Escola Superior de Biotecnologia, da Universidade Católica Portuguesa. Realizou-se na Frulact, na Unidade da OATVITA, no período de 21 de novembro de 2022 a 21 de abril de 2023. O estágio teve como principal foco o desenvolvimento de bases concentradas plant based, com a finalidade de encontrar aplicações mais adequadas ao perfil organolético e nutricional de cada base. Este relatório está estruturado em cinco capítulos, iniciando por uma contextualização do que é um alimento plant based, passando pelo desenvolvimento de uma base e terminando nas aplicações que são possíveis alcançar através das mesmas. No decorrer do estágio foram desenvolvidas as seguintes bases: base de castanha, ervilha, milho, tremoço, grão-de-bico e amaranto, estas com duas características de açúcar distintas - Low e High Sugar. Posteriormente, as bases foram caracterizadas a nível físico-químico, pH, ºBrix, %TST e glucose e a nível organolético, sabor, textura e odor. O desenvolvimento das bases foi realizado com sucesso, contudo, a base concentrada de grão-de-bico apresentou muitas dificuldades no processo e a de tremoço apresentou um rendimento muito baixo. Para ultrapassar esta situação, foi desenvolvida uma base de aveia e grão-de-bico e de aveia e tremoço. Estas foram as únicas bases que necessitaram de ser misturadas com outro tipo de farinha. O passo seguinte foi encontrar aplicações que se enquadrassem melhor em cada base vegetal, tendo em conta as características intrínsecas das mesmas. Forram desenvolvidas bebidas, análogos de queijos, tipo-iogurtes, tipo- gelados, tipo-pudins, molhos e produtos de panificação. Para concluir são apresentados os parâmetros de determinadas aplicações que eram possíveis ser medidos e, também, uma descrição geral sobre cada uma das aplicações, bem como as tentativas e obstáculos que apareceram e as medidas tomadas para contornar estas situações.
This internship report is part of the curricular internship plan for the 2nd year of the master’s degree in biotechnology and Innovation at the School of Biotechnology of the Portuguese Catholic University. It took place at Frulact, in the OATVITA Unit, from November 21, 2022, to April 21, 2023. The focus of the internship was the development of concentrated plant-based bases, with the aim of finding applications best suited to the organoleptic and nutritional profile of each base. This report is structured into five chapters, starting with a contextualization of what a plant-based food is, moving on to the development of a base and ending with the applications that can be achieved through them. During the internship, the following bases were developed: chestnut, pea, corn, lupin, chickpea, and amaranth bases, these with two different sugar characteristics - Low and High Sugar. Subsequently, the bases were characterized at the physicochemical level, pH, ºBrix, %TST and glucose, and at the organoleptic level, taste, texture, and smell. The bases were developed successfully, but the concentrated chickpea base presented many difficulties in the process and the lupin base had a very low yield. To overcome this, an oat and chickpea base and an oat and lupin base were developed. These were the only bases that needed to be mixed with another type of flour. The next step was to find applications that best suited each vegetable base, taking into account their intrinsic characteristics. Beverages, cheese analogues, yoghurts, ice creams, puddings, sauces and baked goods were developed. In conclusion, the parameters of certain applications that could be measured are presented, as well as a general description of each of the applications, as well as the attempts and obstacles that arose and the measures taken to overcome these situations.
This internship report is part of the curricular internship plan for the 2nd year of the master’s degree in biotechnology and Innovation at the School of Biotechnology of the Portuguese Catholic University. It took place at Frulact, in the OATVITA Unit, from November 21, 2022, to April 21, 2023. The focus of the internship was the development of concentrated plant-based bases, with the aim of finding applications best suited to the organoleptic and nutritional profile of each base. This report is structured into five chapters, starting with a contextualization of what a plant-based food is, moving on to the development of a base and ending with the applications that can be achieved through them. During the internship, the following bases were developed: chestnut, pea, corn, lupin, chickpea, and amaranth bases, these with two different sugar characteristics - Low and High Sugar. Subsequently, the bases were characterized at the physicochemical level, pH, ºBrix, %TST and glucose, and at the organoleptic level, taste, texture, and smell. The bases were developed successfully, but the concentrated chickpea base presented many difficulties in the process and the lupin base had a very low yield. To overcome this, an oat and chickpea base and an oat and lupin base were developed. These were the only bases that needed to be mixed with another type of flour. The next step was to find applications that best suited each vegetable base, taking into account their intrinsic characteristics. Beverages, cheese analogues, yoghurts, ice creams, puddings, sauces and baked goods were developed. In conclusion, the parameters of certain applications that could be measured are presented, as well as a general description of each of the applications, as well as the attempts and obstacles that arose and the measures taken to overcome these situations.
Description
Keywords
Plant based foods Bases concentradas Aplicações Mercado plant based Concentrated bases Applications Plant based market