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Abstract(s)
A indústria alimentar, é um dos setores de atividade económica mais importante a nível mundial, sendo responsável pelo desenvolvimento de produtos alimentares que tem impacto direto na qualidade da saúde dos consumidores. As crescentes preocupações por parte da sociedade na procura de um estilo de vida mais saudável, o qual está intimamente ligado a uma alimentação saudável, tem direcionado a indústria alimentar para o desenvolvimento de alimentos nutricionalmente mais equilibrados, sendo necessário para isso o recurso a novos ingredientes alimentares e/ou formulações. Além disso, a ameaça à sustentabilidade, tem levado ao reaproveitamento dos recursos naturais para gerar produtos de valor acrescentado. Esta dissertação de mestrado teve como objetivo principal desenvolver novas formulações de produtos de panificação utilizando água mineral natural termal (AMN termal) e engarrafada (AMN engarrafada) em alternativa à água de consumo humano (ACH), procurando-se desta forma avaliar o potencial das diferentes águas nas propriedades nutricionais e físico-químicas do pão. Para isso, foram avaliados o perfil nutricional, pH, atividade de água, perfil de ácidos gordos, composição em minerais e textura das formulações de pão, além do estudo de viabilidade da levedura Sacharomyces cerevisiae na massa após o processo fermentativo. A utilização das AMN termal e engarrafada como ingrediente alimentar permitiu desenvolver formulações de pão com características nutricionais e físico-químicas relevantes, destacando-se sobretudo o aumento no teor total de minerais e dos parâmetros de textura como elasticidade, coesividade e resiliência. Além disso, as AMN termal e engarrafada não tiveram influência na viabilidade da levedura Sacharomyces cerevisiae. O desenvolvimento de produtos inovadores e de valor acrescentado como o pão, pode ser alcançado recorrendo a um simples recurso natural como as AMN termal e engarrafada provenientes da região do Alto Tâmega.
The food industry, one of the most important sectors of economic activity worldwide, is responsible for the development of food products that have a direct impact on the quality of consumers' health. The growing concerns of society in the search for a healthier lifestyle, which is closely linked to healthy eating, has directed the food industry to the development of more nutritionally balanced foods, requiring the use of new food ingredients and/or formulations. In addition, the threat to sustainability has led to the reuse of natural resources to generate value-added products. The main objective of this dissertation was to develop new formulations of bakery products using thermal natural mineral water (thermal AMN) and bottled natural mineral water (bottled AMN) as an alternative to drinking water (drinking water), in order to evaluate the potential of different waters in the nutritional and physicochemical properties of bread. To this, the nutritional profile, pH, water activity, fatty acid profile, mineral composition and texture of the bread formulations were evaluated, as well as the viability study of the yeast Sacharomyces cerevisiae in the dough after the fermentation process. The use of thermal and bottled AMN as food ingredient allowed the development of bread formulations with relevant nutritional and physicochemical characteristics, especially the increase in total mineral content and texture parameters such as elasticity, cohesiveness and resilience. Furthermore, thermal and bottled AMN had no influence on the viability of the yeast Sacharomyces cerevisiae. The development of added value and innovative products as the bread can be reached through a simple natural resource as the thermal and bottled AMN proceeding from Alto Tâmega region.
The food industry, one of the most important sectors of economic activity worldwide, is responsible for the development of food products that have a direct impact on the quality of consumers' health. The growing concerns of society in the search for a healthier lifestyle, which is closely linked to healthy eating, has directed the food industry to the development of more nutritionally balanced foods, requiring the use of new food ingredients and/or formulations. In addition, the threat to sustainability has led to the reuse of natural resources to generate value-added products. The main objective of this dissertation was to develop new formulations of bakery products using thermal natural mineral water (thermal AMN) and bottled natural mineral water (bottled AMN) as an alternative to drinking water (drinking water), in order to evaluate the potential of different waters in the nutritional and physicochemical properties of bread. To this, the nutritional profile, pH, water activity, fatty acid profile, mineral composition and texture of the bread formulations were evaluated, as well as the viability study of the yeast Sacharomyces cerevisiae in the dough after the fermentation process. The use of thermal and bottled AMN as food ingredient allowed the development of bread formulations with relevant nutritional and physicochemical characteristics, especially the increase in total mineral content and texture parameters such as elasticity, cohesiveness and resilience. Furthermore, thermal and bottled AMN had no influence on the viability of the yeast Sacharomyces cerevisiae. The development of added value and innovative products as the bread can be reached through a simple natural resource as the thermal and bottled AMN proceeding from Alto Tâmega region.
Description
Keywords
Água mineral natural Pão Composição nutricional Minerais Inovação de produto Natural mineral waters Bread Centesimal composition Minerals Development of new products