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Publication
Desenvolvimento de soluções gastronómicas para a aplicação global de novas emulsões inversas de origem vegetal
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| 5.95 MB | Adobe PDF |
Abstract(s)
Atualmente, o aproveitamento de excedentes de produção e de subprodutos agro-alimentares é bastante desejável e necessário em termos de sustentabilidade de produção e de consumo. Não obstante, para satisfazer o consumidor, as estratégias de inovação alimentar devem incorporar no seu processo de construção não só as tendências de consumo, mas também a interação direta com o consumidor, percebendo antecipadamente a sua aceitação e potencial comercial. O objetivo principal deste estudo foi desenvolver aplicações gastronómicas com o uso de protótipos de emulsões inversas de origem vegetal, inovadoras, com qualidade sensorial e nutricional, para que se tornem apelativas ao consumidor final. Foram analisadas 5 amostras de emulsões: um creme de barrar de morango, dois cremes de barrar de pimento – pimento amarelo refogado e pimento vermelho assado e dois cremes frutados de mostarda – um de beterraba e framboesa e outro de framboesa e mirtilo. Inicialmente fez-se uma avaliação sensorial, com um painel de provadores e foi utilizada a ferramenta online de Foodpairing®. Após definição do objetivo de cada preparação, desenvolveu-se um receituário com base nos resultados anteriores e também assente no know how gastronómico e culinário da investigadora. Estabeleceu-se um roteiro do menu de degustação e um caderno de prova com parâmetros de aceitação/ intenção de compra/ potencial de comercialização/ utilização. Finalmente realizou-se um teste de aceitação através de um almoço de degustação inserido em restaurante pedagógico, para 40 profissionais do sector alimentar. O painel apreciou positivamente as emulsões mas nenhuma foi apontada como tendo potencial de utilização gastronómica, por si só, mas sim sempre como ingrediente de alguma composição. Obtiveram-se 33 emparelhamentos de ingredientes com a ferramenta de Foodpairing®, que cruzados com a avaliação do painel de provadores conduziram a 34 composições gastronómicas, que foram desenvolvidas em oficina culinária. No almoço de avaliação, foi o creme de pimento amarelo o mais apreciado e o de morango o menos apreciado globalmente. Em relação às iguarias desenvolvidas e apresentadas, todas tiveram apreciação positiva. Na intenção de compra houve um incremento substancial para a maior parte das amostras, após degustação das iguarias confecionadas com os mesmos: a maior parte dos provadores compraria os cremes analisados e vê potencial de comercialização em todas as emulsões. A opinião dos chefs foi bastante importante e útil, mas nem sempre coincidente com os ingredientes propostos pela aplicação de Foodpairing®. A avaliação sensorial e o teste de consumidor demonstraram que o desenvolvimento de aplicações culinárias, após a inovação de produtos é deveras importante, pois pode resultar na aceitação ou não do produto pelo consumidor final, seja ele pertencente ao Food Service ou sendo consumidor doméstico. A inovação global implica aceitação pelo consumidor e educação de aplicação gastronómica, situação evidenciada com o teste de aceitação realizado.
Currently, the use of surplus production and agro-food by-products is very desirable and necessary in terms of production and consumption sustainability. Nevertheless, in order to satisfy the consumer, food innovation strategies must incorporate in their construction process not only consumer trends but also direct interaction with the consumer, anticipating their acceptance and commercial potential. The main objective of this study was to develop gastronomic applications with the use of water-in-oil inverse emulsion prototypes, innovative, with sensory and nutritional quality, so that they become appealing to the final consumer. Five samples were analyzed - 3 emulsions of strawberry and pepper (red and yellow) processed differently, with aqueous vegetable phase and 2 mustards with red fruits or beet. Initially a sensory evaluation was carried out with a panel of tasters and the online Foodpairing® tool was used. After defining the purpose of each culinary preparation (entry, main course, dessert, for Food Service or domestic end consumer), a recipe set was developed based on previous results and based on culinary know-how, creative/ aesthetic talent of the researcher. A script of the tasting menu was established, and also a test book with parameters of acceptance/ purchase intention/ marketing/ use potential. Finally, an acceptance test was carried out through a tasting lunch inserted in a pedagogical restaurant for 40 professionals from the food sector. The panel positively evaluated all emulsions but none was pointed out as having potential gastronomic use by itself, to be used alone, but always as an ingredient of some composition. There were 33 combinations of ingredients with the Foodpairing® tool, which, cross-checked with the panel of tasters, led to 34 gastronomic compositions that were developed in a culinary workshop. At the evaluation lunch, the yellow pepper emulsion was the most appreciated and the strawberry was the least appreciated globally. In relation to the delicacies developed and presented, all had positive appreciation. For the intention to buy there was a substantial increase after tasting the delicacies made with them: most tasters would buy the creams analyzed and see commercialization potential in all emulsions. The opinion of the chefs was quite important and useful, but not always coincident with the ingredients proposed by the application of Foodpairing®. Sensory evaluation and consumer testing demonstrated that the development of culinary applications after product innovation is very important because it can result in the acceptance or not of the product by the final consumer, whether it belongs to the Food Service or is a domestic consumer. Global innovation implies acceptance by the consumer and education for the gastronomic application, situation evidenced with the consumer test that was realised.
Currently, the use of surplus production and agro-food by-products is very desirable and necessary in terms of production and consumption sustainability. Nevertheless, in order to satisfy the consumer, food innovation strategies must incorporate in their construction process not only consumer trends but also direct interaction with the consumer, anticipating their acceptance and commercial potential. The main objective of this study was to develop gastronomic applications with the use of water-in-oil inverse emulsion prototypes, innovative, with sensory and nutritional quality, so that they become appealing to the final consumer. Five samples were analyzed - 3 emulsions of strawberry and pepper (red and yellow) processed differently, with aqueous vegetable phase and 2 mustards with red fruits or beet. Initially a sensory evaluation was carried out with a panel of tasters and the online Foodpairing® tool was used. After defining the purpose of each culinary preparation (entry, main course, dessert, for Food Service or domestic end consumer), a recipe set was developed based on previous results and based on culinary know-how, creative/ aesthetic talent of the researcher. A script of the tasting menu was established, and also a test book with parameters of acceptance/ purchase intention/ marketing/ use potential. Finally, an acceptance test was carried out through a tasting lunch inserted in a pedagogical restaurant for 40 professionals from the food sector. The panel positively evaluated all emulsions but none was pointed out as having potential gastronomic use by itself, to be used alone, but always as an ingredient of some composition. There were 33 combinations of ingredients with the Foodpairing® tool, which, cross-checked with the panel of tasters, led to 34 gastronomic compositions that were developed in a culinary workshop. At the evaluation lunch, the yellow pepper emulsion was the most appreciated and the strawberry was the least appreciated globally. In relation to the delicacies developed and presented, all had positive appreciation. For the intention to buy there was a substantial increase after tasting the delicacies made with them: most tasters would buy the creams analyzed and see commercialization potential in all emulsions. The opinion of the chefs was quite important and useful, but not always coincident with the ingredients proposed by the application of Foodpairing®. Sensory evaluation and consumer testing demonstrated that the development of culinary applications after product innovation is very important because it can result in the acceptance or not of the product by the final consumer, whether it belongs to the Food Service or is a domestic consumer. Global innovation implies acceptance by the consumer and education for the gastronomic application, situation evidenced with the consumer test that was realised.
Description
Keywords
Sustentabilidade Foodpairing Food design Novas emulsões Teste de consumidor Aplicações culinárias Sustainability New emulsions Consumer testing Culinary applications