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As ervas aromáticas são parte integrante da cozinha portuguesa, conferindo aroma, sabor e cor aos pratos aos quais são adicionadas. Para além disso, podem contribuir para a promoção da saúde tanto pelas suas reconhecidas propriedades terapêuticas como pela sua capacidade de substituir o sal na alimentação.
Atualmente tem-se verificado um aumento da disponibilização de ervas aromáticas no mercado português, potenciado pelo crescente interesse dos consumidores em experimentar novos sabores e levar um estilo de vida mais saudável. A conveniência dos produtos lançados tem sido um fator-chave na escolha do consumidor, promovendo a inovação no setor, nomeadamente através do lançamento de misturas de ervas aromáticas para utilização na culinária. Assim, foi objetivo deste projeto desenvolver misturas de ervas aromáticas para quatro categorias de alimentos: carnes de aves, carnes vermelhas, peixe e saladas/vegetais.
O desenvolvimento de misturas de ervas aromáticas apresenta diversos desafios para a indústria alimentar, desde a produção da matéria-prima ao lançamento do produto final. As diferentes etapas de processamento representam assim desafios tecnológicos que precisam de ser avaliados pelas empresas do setor. Neste projeto foi dado enfoque à moagem das ervas aromáticas a constituir as misturas, tendo sido estudada a granulometria das mesmas com recurso à utilização de diferentes equipamentos de trituração.
Dado o número de ervas aromáticas disponíveis e as combinações que podem ser efetuadas com as mesmas, pode ser útil recorrer a especialistas na área da gastronomia e conhecedores das preferências dos consumidores portugueses. Neste sentido foram realizadas cinco entrevistas individuais a chefs de cozinha com o objetivo de recolher informação sobre a utilização dada a cada erva apresentada e combinações que fariam com estas para cada tipo de alimento. As propostas sugeridas pelos chefs foram posteriormente testadas em ambiente empresarial e afinadas até apreciação por parte dos colaboradores.
No lançamento de um novo produto deve ser tida em conta a opinião do consumidor, pelo que foram realizadas provas de análise sensorial de modo a avaliar a aceitabilidade e preferência dos consumidores relativamente às misturas propostas.
Estas provas permitiram avaliar a apreciação das misturas desenvolvidas e definir as misturas que viriam a ser comercializadas.
O equilíbrio das misturas desenvolvidas é um fator a considerar para que se verifique a apreciação das mesmas por parte dos consumidores. Para este equilíbrio contribuem os compostos voláteis de cada uma das ervas aromáticas que constituem a mistura pelo que, como complemento deste trabalho, foram estudados os compostos aromáticos predominantes de cada erva isolada e das misturas desenvolvidas.
Concluindo, a indústria do setor de condimentos de ervas aromáticas depara-se assim com uma oportunidade de crescimento de mercado. Contudo, em primeiro lugar devem ultrapassar-se alguns desafios tecnológicos, de forma a proporcionar ao consumidor uma experiência gastronómica que o mesmo possa preparar em casa, de forma conveniente e que promova os hábitos de saúde que este começa a procurar.
Aromatic herbs are a part of the Portuguese cuisine, providing flavour, taste and colour to the dishes they’re added to. Furthermore, they can contribute to health promotion for their therapeutic properties and their ability to replace salt in food. Nowadays, there is an increase in availability of aromatic herbs in the Portuguese market, boosted by the growing interest of consumers in trying new flavours and in leading a healthier lifestyle. Convenience is a key factor in consumer choice, promoting innovation in the sector, in particular through the launch of new seasoning blends for culinary. Therefore, the aim of this project was to develop aromatic herb blends for four food categories: poultry, meat, fish and salads. The development of aromatic herb blends presents a number of challenges for the food industry, from the production of the herbs to the launch of the final product. The different process stages represent technological challenges that need to be accessed by the companies in this sector. In this project we focused on the grinding of the aromatic herbs to be used in the blends by studying their granulometry using different grinding equipment. Given the number of aromatic herbs available and the mixtures that could be made with them, it can be useful to resort to specialists in gastronomy and connoisseurs of the preferences of Portuguese consumers. Therefore five individual interviews were held with chefs with the aim of collecting information about the usage of each herb and the combinations they would do for each food category. The proposals suggested by the chefs were subsequently tested in the company and fine-tuned to consumer appreciation. In launching a new product consumer opinion must be taken into account, thus sensory analysis tests were performed to evaluate the consumers’ acceptance and preference with regard to the mixtures proposed. These tests made it possible to evaluate the acceptability of the seasoning blends developed and to choose the ones to be commercialized. The balance of the seasoning blends is an important factor to consider for the mixture to be appreciated by the consumer. The volatile compounds of each aromatic herb contribute to this balance and for this reason, as a complement to this project, the aromatic compounds of each herb used in the seasoning blends were studied, as well as the compounds of the blend itself. In conclusion, the seasonings industry is facing an opportunity for market growth. However, firstly it has to overcome some technological challenges in order to provide the consumer a gastronomic experience that can be prepared at home, in a convenient way and that promotes the health habits that he begins to look for.
Aromatic herbs are a part of the Portuguese cuisine, providing flavour, taste and colour to the dishes they’re added to. Furthermore, they can contribute to health promotion for their therapeutic properties and their ability to replace salt in food. Nowadays, there is an increase in availability of aromatic herbs in the Portuguese market, boosted by the growing interest of consumers in trying new flavours and in leading a healthier lifestyle. Convenience is a key factor in consumer choice, promoting innovation in the sector, in particular through the launch of new seasoning blends for culinary. Therefore, the aim of this project was to develop aromatic herb blends for four food categories: poultry, meat, fish and salads. The development of aromatic herb blends presents a number of challenges for the food industry, from the production of the herbs to the launch of the final product. The different process stages represent technological challenges that need to be accessed by the companies in this sector. In this project we focused on the grinding of the aromatic herbs to be used in the blends by studying their granulometry using different grinding equipment. Given the number of aromatic herbs available and the mixtures that could be made with them, it can be useful to resort to specialists in gastronomy and connoisseurs of the preferences of Portuguese consumers. Therefore five individual interviews were held with chefs with the aim of collecting information about the usage of each herb and the combinations they would do for each food category. The proposals suggested by the chefs were subsequently tested in the company and fine-tuned to consumer appreciation. In launching a new product consumer opinion must be taken into account, thus sensory analysis tests were performed to evaluate the consumers’ acceptance and preference with regard to the mixtures proposed. These tests made it possible to evaluate the acceptability of the seasoning blends developed and to choose the ones to be commercialized. The balance of the seasoning blends is an important factor to consider for the mixture to be appreciated by the consumer. The volatile compounds of each aromatic herb contribute to this balance and for this reason, as a complement to this project, the aromatic compounds of each herb used in the seasoning blends were studied, as well as the compounds of the blend itself. In conclusion, the seasonings industry is facing an opportunity for market growth. However, firstly it has to overcome some technological challenges in order to provide the consumer a gastronomic experience that can be prepared at home, in a convenient way and that promotes the health habits that he begins to look for.
Description
Keywords
Análise sensorial Consumidor Ervas aromáticas Misturas de ervas aromáticas Modo de produção biológico Aromatic herbs Consumer Organic production Seasoning blends Sensory analysis