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Abstract(s)
As bolachas são um produto alimentar muito popular e apreciado, produzidas em centenas de variedades. No entanto, a maioria destes produtos contém elevados teores de sal, não estando em consonância com as recomendações da Organização Mundial de Saúde, que promovem uma redução significativa da ingestão diária de sal. Com a extensão do fenómeno do autocuidado, que leva ao aumento de compras de produtos saudáveis, as tendências alimentares globais nos últimos anos indicam um crescente interesse do consumidor por produtos alimentícios que promovam o bem-estar e uma alimentação saudável, e que, para além do seu valor nutricional, também tragam benefícios para as funções fisiológicas humanas. O sal é um elemento essencial num produto alimentar. Ele intensifica o sabor e é um ingrediente importante em alimentos condimentados e doces, contribuindo em grande parte para o sabor do alimento. Como tal, a adição de sal pode reforçar ou inibir os seus componentes. Este trabalho incidiu sobre o desenvolvimento laboratorial de receitas com alternativas ao sal na bolacha de Água e Sal. O objetivo principal prendeu-se em manter as características sensoriais do produto final similares ao produto standard da empresa, de modo a que o consumidor não tivesse perceção de alteração de sabor. Foram utilizados modeladores de sabor e sais minerais para substituir, parcialmente, o sal na receita standard. Sucederam-se avaliações sensoriais ao longo de todo o processo. Todas as amostras exibiram um aspeto e desempenho razoavelmente dentro dos padrões esperados pela empresa. Contudo, das receitas desenvolvidas, apenas as amostras que apresentaram melhores resultados, nos vários parâmetros avaliados, foram apresentadas a teste sensorial, juntamente com a receita standard. Através da análise dos resultados, conclui-se que uma das alternativas apresentadas teve um desempenho similar ao standard, uma vez que o painel não detetou diferenças entre as duas amostras, nos diversos parâmetros avaliados, sendo este um cenário bastante promissor para futuros desenvolvimentos.
Cookies are a very popular and appreciated food product, produced in hundreds of varieties. However, most of these products contain high levels of salt and are not in line with the recommendations of the World Health Organization, which promote a significant reduction in daily salt intake. With the extension of the phenomenon of self-care, which leads to increased purchases of healthy products, global food trends in recent years indicate a growing consumer interest in food products that promote well-being and healthy eating, and that beyond of their nutritional value, also bring benefits to human physiological functions. Salt is an essential element in a food product. It intensifies the flavor and is an important ingredient in spicy and sweet foods, contributing in large part to the taste of the food. As such, the addition of salt may enhance or inhibit its components. This work focused on the laboratory development of recipes with salt alternatives in water crackers. The main objective was to maintain the sensorial characteristics of the final product similar to the standard product of the company, so that the consumer cannot perceive change in taste. Flavor modulators and mineral salts were used to partially replace the salt in the standard recipe. Sensory evaluations took place throughout the process. All samples exhibited a look and performance reasonably within the standards expected by the company. However, from the developed recipes, only the samples that presented the best results, in the various parameters evaluated, were presented to the sensory test, along with the standard recipe. By analyzing the results, it was concluded that one of the presented alternatives had a similar performance to the standard, since the panel did not detect differences between the two samples, in the several evaluated parameters, being a very promising scenario for future developments.
Cookies are a very popular and appreciated food product, produced in hundreds of varieties. However, most of these products contain high levels of salt and are not in line with the recommendations of the World Health Organization, which promote a significant reduction in daily salt intake. With the extension of the phenomenon of self-care, which leads to increased purchases of healthy products, global food trends in recent years indicate a growing consumer interest in food products that promote well-being and healthy eating, and that beyond of their nutritional value, also bring benefits to human physiological functions. Salt is an essential element in a food product. It intensifies the flavor and is an important ingredient in spicy and sweet foods, contributing in large part to the taste of the food. As such, the addition of salt may enhance or inhibit its components. This work focused on the laboratory development of recipes with salt alternatives in water crackers. The main objective was to maintain the sensorial characteristics of the final product similar to the standard product of the company, so that the consumer cannot perceive change in taste. Flavor modulators and mineral salts were used to partially replace the salt in the standard recipe. Sensory evaluations took place throughout the process. All samples exhibited a look and performance reasonably within the standards expected by the company. However, from the developed recipes, only the samples that presented the best results, in the various parameters evaluated, were presented to the sensory test, along with the standard recipe. By analyzing the results, it was concluded that one of the presented alternatives had a similar performance to the standard, since the panel did not detect differences between the two samples, in the several evaluated parameters, being a very promising scenario for future developments.
Description
Keywords
Bolacha água e sal Sal Substitutos de sal Modeladores de sabor Sais alternativos Water crakers Salt Salt substitutes Flavour modulators Alternative salts