Characterization of consuming habits regarding bakery products and acceptance of new products incorporating whey residue
Autor(a) principal: | |
---|---|
Data de Publicação: | 2018 |
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/10400.19/5133 |
Resumo: | In the Centre of Portugal the Serra da Estrela Cheese assumes great economic and social importance, and many small and medium enterprises depend on the income obtained from the herds or the cheese production. For these medium size enterprises, the generation of liquid effluents is a problem and, therefore, this study intended to explore the possibility of using whey residue to prepare new bakery products with improved characteristics and at the same time providing economic and environmental advantages. For that, a questionnaire survey was undertaken on a sample of 299 participants, residing in the Centre of Portugal. The results showed that about 80% eat bread on a daily basis, being the preferred types of bread fresh and homemade. The results further indicated that wheat or mixture breads are preferred, unlike whole cereal, rye or corn breads, which are not much valued by the participants. Also, the breads with a reduced salt content are valued only by 10% of the participants. Regarding cookies, they are consumed by approximately 56% of the participants, who consume them mainly between meals and 2 or 3 times/week. The preferred types of cookies include simple formulations, without fillings or flavourings. Again, it was verified that cookies without sugar are preferred only by 11% of the participants. When asked about the possibility of consuming bakery products made with whey residue from sheep milk, about 60% of the participants admitted they would, and the reasons that contributed for this decision included higher protein content followed by environmental advantages. |
id |
RCAP_c594e2d479606388302d921e948eb47e |
---|---|
oai_identifier_str |
oai:repositorio.ipv.pt:10400.19/5133 |
network_acronym_str |
RCAP |
network_name_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository_id_str |
|
spelling |
Characterization of consuming habits regarding bakery products and acceptance of new products incorporating whey residueBreadCookieKnowledgeDietary HabitsIn the Centre of Portugal the Serra da Estrela Cheese assumes great economic and social importance, and many small and medium enterprises depend on the income obtained from the herds or the cheese production. For these medium size enterprises, the generation of liquid effluents is a problem and, therefore, this study intended to explore the possibility of using whey residue to prepare new bakery products with improved characteristics and at the same time providing economic and environmental advantages. For that, a questionnaire survey was undertaken on a sample of 299 participants, residing in the Centre of Portugal. The results showed that about 80% eat bread on a daily basis, being the preferred types of bread fresh and homemade. The results further indicated that wheat or mixture breads are preferred, unlike whole cereal, rye or corn breads, which are not much valued by the participants. Also, the breads with a reduced salt content are valued only by 10% of the participants. Regarding cookies, they are consumed by approximately 56% of the participants, who consume them mainly between meals and 2 or 3 times/week. The preferred types of cookies include simple formulations, without fillings or flavourings. Again, it was verified that cookies without sugar are preferred only by 11% of the participants. When asked about the possibility of consuming bakery products made with whey residue from sheep milk, about 60% of the participants admitted they would, and the reasons that contributed for this decision included higher protein content followed by environmental advantages.Repositório Científico do Instituto Politécnico de ViseuGuiné, RaquelLemos, Edite2018-10-17T15:51:30Z2018-102018-10-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.19/5133engGuiné, R., & Lemos, E.T. (2018, october). Characterization of consuming habits regarding bakery products and acceptance of new products incorporating whey residue. In Abstract Book of International Conference on Mediterranean Diet and Gastronomy. (pp. 76). Évora: University of Évora.info: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:RCAAP2023-01-16T15:27:56ZPortal AgregadorONG |
dc.title.none.fl_str_mv |
Characterization of consuming habits regarding bakery products and acceptance of new products incorporating whey residue |
title |
Characterization of consuming habits regarding bakery products and acceptance of new products incorporating whey residue |
spellingShingle |
Characterization of consuming habits regarding bakery products and acceptance of new products incorporating whey residue Guiné, Raquel Bread Cookie Knowledge Dietary Habits |
title_short |
Characterization of consuming habits regarding bakery products and acceptance of new products incorporating whey residue |
title_full |
Characterization of consuming habits regarding bakery products and acceptance of new products incorporating whey residue |
title_fullStr |
Characterization of consuming habits regarding bakery products and acceptance of new products incorporating whey residue |
title_full_unstemmed |
Characterization of consuming habits regarding bakery products and acceptance of new products incorporating whey residue |
title_sort |
Characterization of consuming habits regarding bakery products and acceptance of new products incorporating whey residue |
author |
Guiné, Raquel |
author_facet |
Guiné, Raquel Lemos, Edite |
author_role |
author |
author2 |
Lemos, Edite |
author2_role |
author |
dc.contributor.none.fl_str_mv |
Repositório Científico do Instituto Politécnico de Viseu |
dc.contributor.author.fl_str_mv |
Guiné, Raquel Lemos, Edite |
dc.subject.por.fl_str_mv |
Bread Cookie Knowledge Dietary Habits |
topic |
Bread Cookie Knowledge Dietary Habits |
description |
In the Centre of Portugal the Serra da Estrela Cheese assumes great economic and social importance, and many small and medium enterprises depend on the income obtained from the herds or the cheese production. For these medium size enterprises, the generation of liquid effluents is a problem and, therefore, this study intended to explore the possibility of using whey residue to prepare new bakery products with improved characteristics and at the same time providing economic and environmental advantages. For that, a questionnaire survey was undertaken on a sample of 299 participants, residing in the Centre of Portugal. The results showed that about 80% eat bread on a daily basis, being the preferred types of bread fresh and homemade. The results further indicated that wheat or mixture breads are preferred, unlike whole cereal, rye or corn breads, which are not much valued by the participants. Also, the breads with a reduced salt content are valued only by 10% of the participants. Regarding cookies, they are consumed by approximately 56% of the participants, who consume them mainly between meals and 2 or 3 times/week. The preferred types of cookies include simple formulations, without fillings or flavourings. Again, it was verified that cookies without sugar are preferred only by 11% of the participants. When asked about the possibility of consuming bakery products made with whey residue from sheep milk, about 60% of the participants admitted they would, and the reasons that contributed for this decision included higher protein content followed by environmental advantages. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-10-17T15:51:30Z 2018-10 2018-10-01T00:00:00Z |
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/10400.19/5133 |
url |
http://hdl.handle.net/10400.19/5133 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Guiné, R., & Lemos, E.T. (2018, october). Characterization of consuming habits regarding bakery products and acceptance of new products incorporating whey residue. In Abstract Book of International Conference on Mediterranean Diet and Gastronomy. (pp. 76). Évora: University of Évora. |
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 |
|
repository.mail.fl_str_mv |
|
_version_ |
1777301969287774208 |