Loading...
Publication
Estudo da inclusão de macroalgas em massas alimenticias e estudo da concentração de extratos de Fucus vesiculosus por ultrafiltração
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 3.73 MB | Adobe PDF |
Authors
Advisor(s)
Abstract(s)
As macroalgas marinhas possuem um elevado potencial nutricional e de efeitos bioativos. A sua incorporação na dieta é desejável e pode ser atingida pelo enriquecimento de alimentos já existentes. Os dois estudos aqui apresentados têm o objetivo de estudar a sua incorporação em massas alimentícia usando farinha de alga seca ou extratos aquosos de alga.
O primeiro estudo consistiu no teste da inclusão de algas marinhas Fucus vesiculosus, Ulva rigida, Gracilaria sp. e Porphyra spp. em massas alimentícias. Foram testadas concentrações de 1, 5,5 e 10% por substituição da sêmola e estudada a sua influência em indicadores de qualidade deste tipo de produtos. Conclui-se que a adição de algas nas massas é viável e que a mesma terá influência positiva na textura em cru o mesmo não se verificando no fim de cozinhado.
O segundo estudo consistiu na otimização das condições de filtração tangencial. Este estudo foi realizado com extratos de Fucus obtidos com a proporção de alga:água de 1:20 e sua filtração tangencial.
Foram determinados os vetores de tempo-temperatura a usar na produção do extrato bem como as membranas, velocidades de extração e pressões. Os extratos filtrados foram testados quanto aos seus valores de pH, teor de sólidos, turbidez, massa volúmica e viscosidade bem como a sua cor. É impossível traçar uma linha conclusiva quanto ao efeito dos cut-off de membrana nas amostras obtidas.
Palavras-Chave
• Macroalgas • Massas alimentícias • Ultrafiltração • Membranas • Extratos
Marine macroalgae have a high nutritional potential and bioactive effects. Its incorporation into the diet is desirable and can be achieved by the enrichment of existing foods. The two studies presented here aim to study their incorporation into pasta using dry seaweed flour or aqueous extracts of seaweed. The first study consisted in the test of the inclusion of Fucus vesiculosus, Ulva rigida, Gracilaria sp. and Porphyra spp seaweed in pasta. Concentrations of 1, 5.5 and 10% were tested by substitution of the semolina and its influence on the quality indicators of this type of products was studied. It was concluded that the addition of algae in the masses is feasible and that it will have a positive influence on the texture in raw the same not being verified at the end of cooking. The second study consisted in optimizing the tangential filtration conditions. This study was carried out with Fucus extracts obtained with the proportion of algae: 1:20 water and its tangential filtration. The time-temperature vectors to be used in the production of the extract as well as the membranes, extraction speeds and pressures were determined. The filtered extracts were tested for their PH values, solids content, turbidity, density and viscosity as well as their color. It is impossible to draw a conclusive line regarding the effect of the membrane cut-off in the samples obtained. Key-Words • Macroalgae • Pasta • Ultrafiltration • Membranes • Extracts
Marine macroalgae have a high nutritional potential and bioactive effects. Its incorporation into the diet is desirable and can be achieved by the enrichment of existing foods. The two studies presented here aim to study their incorporation into pasta using dry seaweed flour or aqueous extracts of seaweed. The first study consisted in the test of the inclusion of Fucus vesiculosus, Ulva rigida, Gracilaria sp. and Porphyra spp seaweed in pasta. Concentrations of 1, 5.5 and 10% were tested by substitution of the semolina and its influence on the quality indicators of this type of products was studied. It was concluded that the addition of algae in the masses is feasible and that it will have a positive influence on the texture in raw the same not being verified at the end of cooking. The second study consisted in optimizing the tangential filtration conditions. This study was carried out with Fucus extracts obtained with the proportion of algae: 1:20 water and its tangential filtration. The time-temperature vectors to be used in the production of the extract as well as the membranes, extraction speeds and pressures were determined. The filtered extracts were tested for their PH values, solids content, turbidity, density and viscosity as well as their color. It is impossible to draw a conclusive line regarding the effect of the membrane cut-off in the samples obtained. Key-Words • Macroalgae • Pasta • Ultrafiltration • Membranes • Extracts
Description
Keywords
Macroalgas Massas alimentícias Ultrafiltração Membranas Extratos