Desenvolvimento de pasta de azeitona Negrinha de Freixo

Detalhes bibliográficos
Autor(a) principal: Freire, Soraia Alexandra da Silva
Data de Publicação: 2009
Tipo de documento: Dissertação
Idioma: por
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/1608
Resumo: Mestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de Agronomia
id RCAP_d911576df2bf246ad415d098bafb7b59
oai_identifier_str oai:www.repository.utl.pt:10400.5/1608
network_acronym_str RCAP
network_name_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository_id_str 7160
spelling Desenvolvimento de pasta de azeitona Negrinha de Freixoolive pastenew productsNegrinha de Freixo olivespasta de azeitonanovos produtosazeitona Negrinha de FreixoMestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de AgronomiaThe Portuguese olive industry often faces difficulties in finding added value produces for the surplus production and for low size or physically damaged raw materials. Olive pastes may be an interesting alternative to use this kind of raw material, helping companies to minimize losses and reduce the economic and environmental impact. Simultaneously to answer to this challenge and to the modern consumer demand of innovative products, the present study intended to develop an olive paste using as raw material fruits from a regional variety, Negrinha de Freixo (PDO). In order to develop a new olive paste with higher sensorial and nutritional value, several commercial olive pastes bought in Portuguese market were studied. Five green pastes and four black pastes were purchased: PV – Casa da Prisca (green); PP – Casa da Prisca (black) ; M – Maçarico; GV- Gallo(green); D – Despensa; S- Sacla; SO – Santa Olaia; T – Tojeira; GP- Gallo (black). To be noted that a great part of this samples were collected in the gourmet market. Physical, chemical and sensory properties were assessed. Physical parameters evaluated were: color, texture and syneresis. CIELab parameters were evaluated by using a colorimeter and results were expressed as the calculated c* and h*. Texture was determined by performing a TPA test using a TAXT2 texture analyser. Texture measurements were taken as firmness (maximum force attained), cohesiveness and adhesiveness. Chemical parameters analysed were: pH, moisture content, total and volatile acidities, total phenols, fat content and ash. Descriptive and preference sensory tests were performed in the sensory laboratory of the Department of Food Science and Technology, ISA/UTL. The sensory evaluation was performed by a total of ten semi-trained judges (food engineering students and staff). All of them were non-smokers and their age ranged from 21 to 68 years old. The room, at 20 °C, was equipped with six isolated sensory booths. Panellists performed a descriptive test and were asked to analyse the samples for: olive taste, off taste, spreadability, homogeneity, particle size and general appearance. Sensory test results were subjected to the Friedman test. Physical, chemical and sensory results were submitted to the multivariate analysis, Principal Component (PCA) and Cluster analysis (CA) using “Statistica” v. 6.1 software from Statsoft,Inc. As the variability of the results was too high It was not possible to establish a characteristic profile for this kind of products. The principal factors of differentiation between samples are the texture parameters. The two samples with higher score in descriptivesensorial analysis are the Tojeira and Casa da Prisca (black). Those pastes are characterized by medium (c.a 1mm) to big particle size and marked olive taste. Aiming to improve the antioxidant value of the olive paste, fruits without elimination of oleuropein were used. However, the result is a product excessively bitter. So, sweetened olive fruits Negrinha de Freixo were used as raw material to produce the new paste, having as guide lines, the characteristics of the commercial preferred pastes. The formulation of the new product includes the same ingredients of Tojeira paste (olives, garlic and oregano) however the Tojeira paste, and all of others commercial samples studied include the addition of olive oil that was not necessary in the new paste, because Negrinha de Freixo used as raw material has a fat content high enough. The developed paste was characterized for the all the parameters analyzed for the commercial ones and microbial count for molds, yeasts, mesophiles and psychrophiles. All the sample of developed paste showed no microbial count, indicating that it is a stable product. This paste presents a lower salt content than the commercial pastes with higher sensorial score and was chosen by 80% of the tasters.Martins, Margarida MoldãoRepositório da Universidade de LisboaFreire, Soraia Alexandra da Silva2009-12-16T15:34:22Z20092009-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10400.5/1608porinfo: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:RCAAP2023-03-06T14:32:52Zoai:www.repository.utl.pt:10400.5/1608Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:49:42.685650Repositório 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 Desenvolvimento de pasta de azeitona Negrinha de Freixo
title Desenvolvimento de pasta de azeitona Negrinha de Freixo
spellingShingle Desenvolvimento de pasta de azeitona Negrinha de Freixo
Freire, Soraia Alexandra da Silva
olive paste
new products
Negrinha de Freixo olives
pasta de azeitona
novos produtos
azeitona Negrinha de Freixo
title_short Desenvolvimento de pasta de azeitona Negrinha de Freixo
title_full Desenvolvimento de pasta de azeitona Negrinha de Freixo
title_fullStr Desenvolvimento de pasta de azeitona Negrinha de Freixo
title_full_unstemmed Desenvolvimento de pasta de azeitona Negrinha de Freixo
title_sort Desenvolvimento de pasta de azeitona Negrinha de Freixo
author Freire, Soraia Alexandra da Silva
author_facet Freire, Soraia Alexandra da Silva
author_role author
dc.contributor.none.fl_str_mv Martins, Margarida Moldão
Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Freire, Soraia Alexandra da Silva
dc.subject.por.fl_str_mv olive paste
new products
Negrinha de Freixo olives
pasta de azeitona
novos produtos
azeitona Negrinha de Freixo
topic olive paste
new products
Negrinha de Freixo olives
pasta de azeitona
novos produtos
azeitona Negrinha de Freixo
description Mestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de Agronomia
publishDate 2009
dc.date.none.fl_str_mv 2009-12-16T15:34:22Z
2009
2009-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/1608
url http://hdl.handle.net/10400.5/1608
dc.language.iso.fl_str_mv por
language por
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_ 1799130972409561088

Registros relacionados