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Advisor(s)
Abstract(s)
Os hábitos dos consumidores têm vindo a sofrer alterações ao longo dos anos, sendo a
segurança e o valor nutricional do produto, os requisitos mais procurados neste momento. Esta nova
intenção de compra leva as empresas a modificar mais rapidamente os seus produtos, de acordo com
as exigências dos consumidores, para competirem e fazerem-se notar no mercado. Assim, este
trabalho tem como objetivo o desenvolvimento de um novo produto alimentar com base no cogumelo
Lentinula edodes, realizado na empresa Bioinvitro – Biotecnologia, Lda.
Os produtos secos têm vindo a ter uma grande aceitabilidade, principalmente as frutas e os
vegetais. Tendo em conta esta nova tendência, o produto desenvolvido no âmbito desta tese de
mestrado baseou-se num snack desidratado de L.edodes em duas versões diferentes, uma versão
picante e uma doce. Os cogumelos foram desidratados através de uma rampa de temperaturas entre
os 40ºC e os 55ºC, durante 8 a 12h, sendo usado no snack picante, 96% de cogumelos frescos
laminados, 2% de paprica, cerca de 1% de sal e 1% de piripíri e no snack doce, 96% de cogumelos
frescos laminados, 2% de açúcar biológico e 2% de canela.
Após o aperfeiçoamento destes produtos, estes foram alvo de uma caracterização físico-química
e sensorial, tendo sido demonstrado que estes snacks são uma fonte de vitamina C, de fibras e de
ácidos polinsaturados e que, de uma maneira geral, apresentam uma boa aceitabilidade por parte dos
provedores. Em paralelo foi realizada uma análise de mercado, onde foram explorados tópicos relativos
à concorrência, ao consumidor final e aos principais fornecedores, de forma a compreender em que
segmento de mercado o produto se insere.
Com base nos diversos produtos que a empresa detém até ao momento, decidiu-se denominar
este novo produto de “Snack de Shiitake Picante” e “Snack de Shiitake Doce” com um tempo de vida
útil de dois meses, sob condições de armazenamento ao abrigo da luz solar, num local fresco (<25ºC)
e seco, ainda a ser aprovado por uma entidade certificada.
Consumer’s habits have been changing over the years, in which the safety and nutritional value of the product are now the most sought requisites. This new purchase intention induces companies to quickly modify their products according to the requirements of consumers in order to compete and become notable in the market. Therefore, this study aims to develop a new product based on mushroom L.edodes, developed at the Bioinvitro – Biotecnologia, Lda. Dried products have been accepted to an appreciable extent, especially dried fruits and vegetables. Based on this new trend, the product developed within this thesis is based on a snack composed of dehydrated L.edodes in two different versions, a spicy and a sweet snack. These products were prepared by dehydrating the mushrooms via application of a temperature ramp between 40ºC and 55ºC, during 8 to 12hours. For the spicy snack it was used 96% laminated fresh mushrooms, 2% paprika and about 1% salt and 1% piri-píri and for the sweet snack it was used 96% laminated fresh mushrooms, 2% organic sugar and 2% cinnamon. After the improvement of the two products, these were characterized both physicochemical and sensory and it was shown that these snacks can be a source of vitamin C, fiber and polyunsaturated acids and in general, the tasters liked the product. In parallel, a market analysis was also performed where topics such as competition, the consumer and key suppliers were explored in order to understand what market segment the product is going to enter. Given the various products that the company had so far, it was decided to give the name of "Spicy Snack Shiitake" and "Sweet Snack Shiitake" with a shelf life of two months under storage conditions, that is away from the sun light, in a cool (<25 ° C), dry place, yet to be approved.
Consumer’s habits have been changing over the years, in which the safety and nutritional value of the product are now the most sought requisites. This new purchase intention induces companies to quickly modify their products according to the requirements of consumers in order to compete and become notable in the market. Therefore, this study aims to develop a new product based on mushroom L.edodes, developed at the Bioinvitro – Biotecnologia, Lda. Dried products have been accepted to an appreciable extent, especially dried fruits and vegetables. Based on this new trend, the product developed within this thesis is based on a snack composed of dehydrated L.edodes in two different versions, a spicy and a sweet snack. These products were prepared by dehydrating the mushrooms via application of a temperature ramp between 40ºC and 55ºC, during 8 to 12hours. For the spicy snack it was used 96% laminated fresh mushrooms, 2% paprika and about 1% salt and 1% piri-píri and for the sweet snack it was used 96% laminated fresh mushrooms, 2% organic sugar and 2% cinnamon. After the improvement of the two products, these were characterized both physicochemical and sensory and it was shown that these snacks can be a source of vitamin C, fiber and polyunsaturated acids and in general, the tasters liked the product. In parallel, a market analysis was also performed where topics such as competition, the consumer and key suppliers were explored in order to understand what market segment the product is going to enter. Given the various products that the company had so far, it was decided to give the name of "Spicy Snack Shiitake" and "Sweet Snack Shiitake" with a shelf life of two months under storage conditions, that is away from the sun light, in a cool (<25 ° C), dry place, yet to be approved.
Description
Keywords
L.edodes Novo produto Snack picante Snack doce New product Spicy snack Sweet snack