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Abstract(s)
A origem dos produtos fermentados está difusa no tempo, sendo que após a secagem, é o processo de conservação de alimentos mais antigo. A fermentação é um processo pelo qual se podem produzir alimentos que variam consoante o tipo de fermentação. Nos dias de hoje, os legumes e os vegetais fermentados resultam de uma indústria que controla parâmetros como ingredientes utilizados, temperatura, adição e concentração de sal. Ao produto final podem ser adicionados condimentos para tornar o produto final mais saboroso e auxiliam no processo de fermentação. Apesar de vegetais fermentados serem apreciados e consumidos regularmente em países como Estados Unidos, Alemanha ou países asiáticos, em Portugal estes produtos não são tão populares, e não existe nenhum produto vegetal fermentado com base em alimentos e aromas tipicamente nacionais. Do ponto de vista nutricional os alimentos fermentados podem ser interessantes. A sua digestibilidade pode ser melhorada, a biodisponibilidade de determinados nutrientes pode ser aumentada e é uma potencial fonte de probióticos. No decorrer do presente trabalho, tendo por base a couve coração-de-boi, elaboraram-se diversas fermentações criando um protocolo de fermentação válido utilizando como base aromas tradicionais da culinária portuguesa. Posteriormente, efetuaram-se estudos de validação do produto criado, com a elaboração de um focus group e de uma entrevista com um reconhecido chef de cozinha. Os resultados obtidos nas fermentações demonstraram-se satisfatórios. As características organoléticas do produto final enquadraram-se com o esperado. Os resultados obtidos tanto na elaboração do focus group, como da entrevista com o chef de cozinha, demonstraram que o produto final é potencialmente agradável para os consumidores e tem aplicabilidade culinária. Também ficaram em aberto uma série de questões que poderão ser abordadas em trabalhos posteriores no sentido de melhorar o produto. No global, todos os objetivos foram atingidos.
The origin of fermented products is diffused in time, and after drying, it is the oldest food preservation process. Fermentation is a process by which foods can be produced that varies depending on the type of fermentation used. Nowadays, fermented vegetables are the result of an industry that controls parameters such as the ingredients, the temperature, salt addition and concentration. To the final product condiments can be added to make it more palatable and assist in the fermentation process. Although fermented vegetables are appreciated and regularly consumed in countries such as the United States, Germany or Asian countries, in Portugal these products are not as popular, and there isn’t any fermented vegetable product based on foods and typically national flavorings. From a nutritional point of view fermented foods can be interesting. Its digestibility can be improved, the bioavailability of certain nutrients can be increased and it is a potential source of probiotics. In the course of the present study, based on pointed cabbage, several fermentation processes were elaborated creating a protocol of valid fermentation using as base traditional flavorings of Portuguese cuisine. Afterwards, validation studies of the created product were carried out, with the elaboration of a focus group and an interview with an acknowledged chef. The results achieved in the fermentations were satisfactory. The organoleptic characteristics of the final product were in line with what was expected. The results obtained from both the focus group and the chef interview demonstrated that the final product is potentially pleasing to consumers and has culinary applicability. There were also a number of open questions that could be addressed in further work to improve the product. Overall, all objectives were met.
The origin of fermented products is diffused in time, and after drying, it is the oldest food preservation process. Fermentation is a process by which foods can be produced that varies depending on the type of fermentation used. Nowadays, fermented vegetables are the result of an industry that controls parameters such as the ingredients, the temperature, salt addition and concentration. To the final product condiments can be added to make it more palatable and assist in the fermentation process. Although fermented vegetables are appreciated and regularly consumed in countries such as the United States, Germany or Asian countries, in Portugal these products are not as popular, and there isn’t any fermented vegetable product based on foods and typically national flavorings. From a nutritional point of view fermented foods can be interesting. Its digestibility can be improved, the bioavailability of certain nutrients can be increased and it is a potential source of probiotics. In the course of the present study, based on pointed cabbage, several fermentation processes were elaborated creating a protocol of valid fermentation using as base traditional flavorings of Portuguese cuisine. Afterwards, validation studies of the created product were carried out, with the elaboration of a focus group and an interview with an acknowledged chef. The results achieved in the fermentations were satisfactory. The organoleptic characteristics of the final product were in line with what was expected. The results obtained from both the focus group and the chef interview demonstrated that the final product is potentially pleasing to consumers and has culinary applicability. There were also a number of open questions that could be addressed in further work to improve the product. Overall, all objectives were met.
Description
Keywords
Fermentação Aplicabilidade culinária Focus groups Fermentation Culinary applicability Focus groups