Abstract: The purpose of the present work was to develop an innovative food product with good textural and sensorial characteristics. The product, a new type of bread, was prepared with wheat (90%) and lupin (10%) flours, without the addition of any conservatives. Several experiences were also done to find the most appropriate proportion of lupin flour. The optimized product was characterized considering the rheological, physical-chemical and sensorial properties. The water absorption of wheat flour with 10% of lupin was higher than that of the normal wheat flours, and Wheat Ceres flour presented the lower value, with lower dough development time and high stability time. The breads presented low moisture but a considerable water activity. The density of bread decreased with the introduction of lupin flour. The breads were quite white, and during storage the colour parameters decreased. The lupin flour clearly increased the number of alveolus, but the total area increased significantly just for the Wheat Cerealis bread. The addition of lupin flour increased the hardness and chewiness of breads, but the elasticity did not vary significantly. Lupin bread was sensorially similar to wheat bread produced with WCerealis flour, and the main differences are the crust rugosity, colour and alveolus characteristics.
Abstract: The purpose of the present work was to develop an
innovative food product with nutritional properties as well as
appealing organoleptic qualities. The product, a jam, was prepared
with the beans’ cooking water combined with fresh apple or carrot,
without the addition of any conservatives. Three different jams were
produced: bean and carrot, bean and apple and bean, apple and
cinnamon. The developed products underwent a sensorial analysis
that revealed that the bean, apple and cinnamon jam was globally
better accepted. However, with this study, the consumers determined
that the bean and carrot jam had the most attractive color and the
bean and apple jam the better consistency. Additionally, it was
possible to analyze the jams for their chemical components, namely
fat, fiber, protein, sugars and antioxidant activity. The obtained
results showed that the bean and carrot jam had the highest lipid
content, while the bean, apple and cinnamon jam had the highest
fiber content, when compared to the other two jams. Regarding the
sugar content, both jams with apple revealed similar sugar values,
which were higher than the sugar content of the bean and carrot jam.
The antioxidant activity was on average 10 mg TE/g.
Abstract: The objective of this study was to evaluate the
physical and chemical characteristics of Serra da Estrela cheese and
compare these results with those of the sensory analysis. For the
study were taken six samples of Serra da Estrela cheese produced
with 6 different ecotypes of thistle in a dairy situated in Penalva do
Castelo. The chemical properties evaluated were moisture content,
protein, fat, ash, chloride and pH; the physical properties studied
were color and texture; and finally a sensory evaluation was
undertaken. The results showed moisture varying in the range 40-
48%, protein in the range 15-20%, fat between 41-45%, ash between
3.9-5.0% and chlorides varying from 1.2 to 3.0%. The pH varied
from 4.8 to 5.4. The textural properties revealed that the crust
hardness is relatively low (maximum 7.3 N), although greater than
flesh firmness (maximum 1.7 N), and also that these cheeses are in
fact soft paste type, with measurable stickiness and intense
adhesiveness. The color analysis showed that the crust is relatively
light (L* over 50), and with a predominant yellow coloration (b*
around 20 or over) although with a slight greenish tone (a* negative).
The results of the sensory analysis did not show great variability for
most of the attributes measured, although some differences were
found in attributes such as crust thickness, crust uniformity, and
creamy flesh.
Abstract: The differences on proximate composition, sensorial analysis (for raw and cooked samples) and flesh productivity of the samples of Parapenaus longirostris that were caught in the North Aegean Sea and Marmara Sea were investigated. Moisture, protein, lipid, ash, carbohydrate, energy content of the North Aegean Sea shrimp were found 74.92 ± 0.1, 20.32 ± 0.16, 2.55 ± 0.1, 2.13 ± 0.08, 0.08%, 110.1 kcal/100 g, respectively. On the other hand, the Marmara Sea shrimp was found 76.9 ± 0.02, 19.06 ± 0.03, 2.22 ± 0.08, 1.51 ± 0.04, 0.33, 102.77 kcal/100g, respectively. Protein, lipid, ash and energy values of the Northern Aegean Sea shrimp were higher than the Marmara Sea shrimp. On the other hand, moisture, carbohydrate values of the Northern Aegean Sea shrimp were lower than the Marmara samples. Sensorial analyses were carried on for raw and cooked samples. Among all properties for raw samples, flesh color, shrimp connective tissue, shrimp body parameters were different from each other according to the result of the panel. According to the result of the cooked shrimp samples among all properties, cooked odour, flavor and texture were different from each other as well. Especially, flavor and textural properties of cooked shrimps of the Northern Aegean Sea were higher than the Marmara Sea shrimp. The flesh yield of the Northern Aegean Sea shrimp was found 46.42%, while Marmara Sea shrimp was found 47.74%.