Modelling and optimization of the processing of a healthy snack bar made of grape and tomato pomaces
Autor(a) principal: | |
---|---|
Data de Publicação: | 2022 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/38782 |
Resumo: | A snack made of 36% by-products of grape and tomato pomaces was developed, also including other ingredients such as oats, chia, quinoa, honey, and peanut butter. The recipe was defined as tasty and healthy by a focus group. The snack was produced by using forced air at three different drying temperatures (50 °C, 60 °C and 70 °C). The Newton, Page, Henderson & Pabis, and Midil-li-Kucuk models fit the drying curves well. The average values for the Newton’s model drying constants were: k50= 2.71x10-1 ± 3x10-3 min-1; k60= 2. 76x10-1 ± 4x10-3 min-1 and k70= 3.91x10-1 ± 8x10-3 min-1; at 50 °C, 60 °C and 70 °C, respectively. The product’s quality was assessed over storage, regarding water activity and texture (hardness, springiness, cohesiveness, chewiness and resilience). The three tested processing temperatures did not influence the final product’s quality differently. Since there are no significant differences between initial and final water activity and texture attributes for any temperature, and they were mainly unaltered over storage, the snack bar was considered stable during this period. This new snack which includes by-products from the food industry reduces food waste and contributes to a circular economy model, simultaneously presenting environmental and economic advantages. |
id |
RCAP_9a7a5d18d2c16270b218592faa2da07e |
---|---|
oai_identifier_str |
oai:repositorio.ucp.pt:10400.14/38782 |
network_acronym_str |
RCAP |
network_name_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository_id_str |
7160 |
spelling |
Modelling and optimization of the processing of a healthy snack bar made of grape and tomato pomacesByproductsTomato pomaceGrape pomaceCircular economySnackConvective air dryerThin-layer modellingFocus groupTextureWater activityA snack made of 36% by-products of grape and tomato pomaces was developed, also including other ingredients such as oats, chia, quinoa, honey, and peanut butter. The recipe was defined as tasty and healthy by a focus group. The snack was produced by using forced air at three different drying temperatures (50 °C, 60 °C and 70 °C). The Newton, Page, Henderson & Pabis, and Midil-li-Kucuk models fit the drying curves well. The average values for the Newton’s model drying constants were: k50= 2.71x10-1 ± 3x10-3 min-1; k60= 2. 76x10-1 ± 4x10-3 min-1 and k70= 3.91x10-1 ± 8x10-3 min-1; at 50 °C, 60 °C and 70 °C, respectively. The product’s quality was assessed over storage, regarding water activity and texture (hardness, springiness, cohesiveness, chewiness and resilience). The three tested processing temperatures did not influence the final product’s quality differently. Since there are no significant differences between initial and final water activity and texture attributes for any temperature, and they were mainly unaltered over storage, the snack bar was considered stable during this period. This new snack which includes by-products from the food industry reduces food waste and contributes to a circular economy model, simultaneously presenting environmental and economic advantages.Veritati - Repositório Institucional da Universidade Católica PortuguesaSantiago-Ramos, RocíoSilva, Cristina L. M.Ramos, Inês N.2022-09-08T14:47:16Z2022-092022-09-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/38782eng2304-815810.3390/foods1117267685137836232PMC945525736076860000851164700001info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-01-16T01:44:39Zoai:repositorio.ucp.pt:10400.14/38782Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:31:40.725739Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Modelling and optimization of the processing of a healthy snack bar made of grape and tomato pomaces |
title |
Modelling and optimization of the processing of a healthy snack bar made of grape and tomato pomaces |
spellingShingle |
Modelling and optimization of the processing of a healthy snack bar made of grape and tomato pomaces Santiago-Ramos, Rocío Byproducts Tomato pomace Grape pomace Circular economy Snack Convective air dryer Thin-layer modelling Focus group Texture Water activity |
title_short |
Modelling and optimization of the processing of a healthy snack bar made of grape and tomato pomaces |
title_full |
Modelling and optimization of the processing of a healthy snack bar made of grape and tomato pomaces |
title_fullStr |
Modelling and optimization of the processing of a healthy snack bar made of grape and tomato pomaces |
title_full_unstemmed |
Modelling and optimization of the processing of a healthy snack bar made of grape and tomato pomaces |
title_sort |
Modelling and optimization of the processing of a healthy snack bar made of grape and tomato pomaces |
author |
Santiago-Ramos, Rocío |
author_facet |
Santiago-Ramos, Rocío Silva, Cristina L. M. Ramos, Inês N. |
author_role |
author |
author2 |
Silva, Cristina L. M. Ramos, Inês N. |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Santiago-Ramos, Rocío Silva, Cristina L. M. Ramos, Inês N. |
dc.subject.por.fl_str_mv |
Byproducts Tomato pomace Grape pomace Circular economy Snack Convective air dryer Thin-layer modelling Focus group Texture Water activity |
topic |
Byproducts Tomato pomace Grape pomace Circular economy Snack Convective air dryer Thin-layer modelling Focus group Texture Water activity |
description |
A snack made of 36% by-products of grape and tomato pomaces was developed, also including other ingredients such as oats, chia, quinoa, honey, and peanut butter. The recipe was defined as tasty and healthy by a focus group. The snack was produced by using forced air at three different drying temperatures (50 °C, 60 °C and 70 °C). The Newton, Page, Henderson & Pabis, and Midil-li-Kucuk models fit the drying curves well. The average values for the Newton’s model drying constants were: k50= 2.71x10-1 ± 3x10-3 min-1; k60= 2. 76x10-1 ± 4x10-3 min-1 and k70= 3.91x10-1 ± 8x10-3 min-1; at 50 °C, 60 °C and 70 °C, respectively. The product’s quality was assessed over storage, regarding water activity and texture (hardness, springiness, cohesiveness, chewiness and resilience). The three tested processing temperatures did not influence the final product’s quality differently. Since there are no significant differences between initial and final water activity and texture attributes for any temperature, and they were mainly unaltered over storage, the snack bar was considered stable during this period. This new snack which includes by-products from the food industry reduces food waste and contributes to a circular economy model, simultaneously presenting environmental and economic advantages. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-09-08T14:47:16Z 2022-09 2022-09-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/38782 |
url |
http://hdl.handle.net/10400.14/38782 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
2304-8158 10.3390/foods11172676 85137836232 PMC9455257 36076860 000851164700001 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
|
_version_ |
1799132040644263936 |