Development of sustainable energetic and nutritious balls based on chestnut and apple flours enriched in macroalgae from the Portuguese coast

Detalhes bibliográficos
Autor(a) principal: Sousa, Filipa Alexandra Rua
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/10400.5/25426
Resumo: Mestrado em Engenharia Alimentar / Instituto Superior de Agronomia. Universidade de Lisboa
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spelling Development of sustainable energetic and nutritious balls based on chestnut and apple flours enriched in macroalgae from the Portuguese coastmacroalgaenutritious ballstexturebioactivitysensorial evaluationMestrado em Engenharia Alimentar / Instituto Superior de Agronomia. Universidade de LisboaMacroalgae are increasingly being integrated into food, where their incorporation has contributed to an increase in its nutritional composition, namely mineral values and fibre (Gomez-Zavaglia et al., 2019; Milledge et al., 2016). This increased interest in their consumption is related to the health benefits they provide, resulting from the high number of bioactive compounds, as well as high content in polysaccharides and protein (Fradinho et al., 2019; Paiva et al., 2014). The present study aimed to develop innovative nutritious balls based on chestnut and apple flours, incorporating three macroalgae from the Portuguese coast: Porphyra dioica and Gracilaria gracilis (red macroalgae), and Ulva rigida (green macroalgal), at different concentrations (1, 3, 5 and 10% w/w). The impact of the addition of macroalgae on the rheology, nutrition, bioactivity, sensory properties (colour, smell, taste, texture and general acceptance) of the nutritious balls was studied, and the maximum level of incorporation, to understand up to what algae content the consumer accepts the product. The instrumental texture was analysed by Texture Profile Analysis (TPA), and small amplitude oscillatory shear (SAOS) measurements were carried out in a controlled stress rheometer. Colour was instrumentally measured using a colorimeter (CIELAB* system). The nutritional and chemical composition was evaluated based on the AOAC methods (lipids, ash, moisture), protein content by DUMAs methodology, and mineral profile using an ICP-OES equipment. Bioactivity was accessed by the determination of the total phenolic compounds (Folin-Ciocalteu), antioxidant activity (DPPH and FRAP assays). The obtained results showed that all the three macroalgae can be used as natural innovative and sustainable ingredients to nutritionally enrich snacks using high incorporation levels, presenting a high number of nutritional claims, namely in terms of mineral content. However, the global appreciation showed higher scores for control (4.10) than for 3% and 5% Gracilaria gracilis nutritious balls, 3.85 and 3.63, respectivelys.n.Raymundo, AnabelaNunes, Maria Cristiana HenriquesRepositório da Universidade de LisboaSousa, Filipa Alexandra Rua2022-09-08T10:23:53Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10400.5/25426engSousa, F.A.R. - Development of sustainable energetic and nutritious balls based on chestnut and apple flours enriched in macroalgae from the Portuguese coast. Lisboa: ISA, 2021, 63 p.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:RCAAP2023-03-06T14:54:59Zoai:www.repository.utl.pt:10400.5/25426Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:09:18.081123Repositório 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 Development of sustainable energetic and nutritious balls based on chestnut and apple flours enriched in macroalgae from the Portuguese coast
title Development of sustainable energetic and nutritious balls based on chestnut and apple flours enriched in macroalgae from the Portuguese coast
spellingShingle Development of sustainable energetic and nutritious balls based on chestnut and apple flours enriched in macroalgae from the Portuguese coast
Sousa, Filipa Alexandra Rua
macroalgae
nutritious balls
texture
bioactivity
sensorial evaluation
title_short Development of sustainable energetic and nutritious balls based on chestnut and apple flours enriched in macroalgae from the Portuguese coast
title_full Development of sustainable energetic and nutritious balls based on chestnut and apple flours enriched in macroalgae from the Portuguese coast
title_fullStr Development of sustainable energetic and nutritious balls based on chestnut and apple flours enriched in macroalgae from the Portuguese coast
title_full_unstemmed Development of sustainable energetic and nutritious balls based on chestnut and apple flours enriched in macroalgae from the Portuguese coast
title_sort Development of sustainable energetic and nutritious balls based on chestnut and apple flours enriched in macroalgae from the Portuguese coast
author Sousa, Filipa Alexandra Rua
author_facet Sousa, Filipa Alexandra Rua
author_role author
dc.contributor.none.fl_str_mv Raymundo, Anabela
Nunes, Maria Cristiana Henriques
Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Sousa, Filipa Alexandra Rua
dc.subject.por.fl_str_mv macroalgae
nutritious balls
texture
bioactivity
sensorial evaluation
topic macroalgae
nutritious balls
texture
bioactivity
sensorial evaluation
description Mestrado em Engenharia Alimentar / Instituto Superior de Agronomia. Universidade de Lisboa
publishDate 2021
dc.date.none.fl_str_mv 2021
2021-01-01T00:00:00Z
2022-09-08T10:23:53Z
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/10400.5/25426
url http://hdl.handle.net/10400.5/25426
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Sousa, F.A.R. - Development of sustainable energetic and nutritious balls based on chestnut and apple flours enriched in macroalgae from the Portuguese coast. Lisboa: ISA, 2021, 63 p.
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.publisher.none.fl_str_mv s.n.
publisher.none.fl_str_mv s.n.
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
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