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Incorporação de algas em produtos alimentares pré-cozinhados congelados
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Este trabalho foi desenvolvido no decorrer de um estágio de seis meses na empresa Faster – Produtos Alimentares, LDA, enquadrado num projeto de incorporação de algas em produtos alimentares, com o objetivo de promover a utilização de ingredientes de origem nacional subutilizados (algas).Nos últimos tempos, a sociedade tem demonstrado uma preocupação crescente com a alimentação, considerando tanto os aspetos nutricionais quanto a proveniência dos alimentos.As algas destacam-se com uma das melhores opções para corrigir défices nutricionais na dieta atual, pois são ricas em diversos nutrientes, como ferro, cálcio, proteínas contendo todos os aminoácidos essenciais, além de vitaminas e fibras. Os produtos desenvolvidos foram esparregados de espinafres e esparregados de grelos com incorporação de Ulva rigida, Smooth chlorella e Ulva rigida com Smooth chlorella; smoothies com incorporação de Spirulina sp, Smooth chlorella e Honey chlorella.Foram realizados questionários de estudo de aceitabilidade de mercado e estudo de análise sensorial.Quer nos esparregados quer nos batidos, foi verificada a viabilidade e aceitação, embora seja necessário melhorar os aspetos sensoriais e incorporar ingredientes como a Ulva rigida para aumentar a confiança dos consumidores e garantir o sucesso no mercado.
This work was developed during a six-month internship at the company Faster – Produtos Alimentares, LDA.Faster had the opportunity to participate in a project to incorporate algae into food products to enhance their nutritional value, thus creating the opportunity for this dissertation.In recent times, society has shown a growing concern about food, considering both nutritional aspects and the origin of food.Algae represent one of the best options for correcting nutritional deficiencies in the current diet, as they are rich in various nutrients such as iron, calcium, proteins with all essential amino acids, as well as vitamins and fiber. In this project, Spirulina sp, Ulva rigida, Chlorella vulgaris: Smooth Chlorella and Honey Chlorella were studied.The products developed include spinach puree and turnip greens puree with the addition of Ulva rigida, Smooth Chlorella and Ulva rigida and Smooth Chlorella; smoothies with the addition of Spirulina sp, Smooth Chlorella and Honey Chlorella.Market acceptability study questionnaires and sensory analysis studies were carried out.Whether in purees or shakes, viability and acceptance have been verified, although it is necessary to improve the sensory aspects and incorporate ingredients such as Ulva rigida to increase consumer confidence and ensure success in the market.
This work was developed during a six-month internship at the company Faster – Produtos Alimentares, LDA.Faster had the opportunity to participate in a project to incorporate algae into food products to enhance their nutritional value, thus creating the opportunity for this dissertation.In recent times, society has shown a growing concern about food, considering both nutritional aspects and the origin of food.Algae represent one of the best options for correcting nutritional deficiencies in the current diet, as they are rich in various nutrients such as iron, calcium, proteins with all essential amino acids, as well as vitamins and fiber. In this project, Spirulina sp, Ulva rigida, Chlorella vulgaris: Smooth Chlorella and Honey Chlorella were studied.The products developed include spinach puree and turnip greens puree with the addition of Ulva rigida, Smooth Chlorella and Ulva rigida and Smooth Chlorella; smoothies with the addition of Spirulina sp, Smooth Chlorella and Honey Chlorella.Market acceptability study questionnaires and sensory analysis studies were carried out.Whether in purees or shakes, viability and acceptance have been verified, although it is necessary to improve the sensory aspects and incorporate ingredients such as Ulva rigida to increase consumer confidence and ensure success in the market.
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Algas incorporação análise sensorial estudo de mercado