Dietary fibre and olive oil-enriched biscuits as functional foods: physicochemical, sensory and emotional evaluation

• Autor(a) principal: Moreira, Ana Catarina Ferreira
• Data de Publicação: 2021
• Tipo de documento: Dissertação
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10348/10567
• topic: fibre; olive oil

Biscuits are one of the most known and popular food all over the world as a result of their variety, since it is possible to have biscuits in all shapes and flavours. Its popularity is related to being able to be easily transported, to be separated into small packages, having a long conservation period and being a good appetiser in moments of relaxing and leisure. With increased healthcare and personal wellness, there has been an increase in demand for foods that promote healthy eating habits and therefore foods enriched in fibre, vitamins or even minerals have increased their market space. The main goal of this work consists in the study, development and production of a fibre-enriched biscuit, in which its lipidic content was 100 % of olive oil. The experimental work was realised in a partnership with the company Paupério Distribuição, Lda. that provides the ingredients and the necessary equipment for the industrial-scale tests. The biscuit's formulation was based on one recipe of the company that was adapted for this work. The enrichment of the biscuit with fibres and the replacement of the fat (butter) by a healthier one (olive oil). For the fibre addition, formulations using distinct fibres were tested, for the fat replacement, butter and/or olive oil in different proportions were evaluated. For the industrial-scale test, the fibre used was a commercial one, namely, the Sunfiber® product and several experiments were realised, alternating between lemon and vanilla aromas. The results obtained showed that biscuits produced with olive oil have lower values of sugars than the biscuits produced with butter. Regarding the fibre content, the samples that had incorporated vegetable fat presented higher values, and the same was observed for protein content. Concerning lipids, it was observed that the biscuits with olive oil have a less saturated fatty acid content than the buttery biscuits but the content of unsaturated fatty acids was higher. The biscuits in which all animal fat was replaced by vegetable fat proved to be the consumer’s preferred product, with a final price of € 1.30 for 200g of product, including profit and taxes, which was also well accepted, proving that it is a viable product to be produced.