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Desenvolvimento de snacks de ervilha frita: influência da demolha em soluções de diferentes compostos de sódio
| Name: | Description: | Size: | Format: | |
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| 4.95 MB | Adobe PDF |
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Abstract(s)
Este trabalho teve como objetivos o estudo da influência da demolha de ervilha seca em soluções de diversas fontes de sódio na microestrutura e na qualidade sensorial da ervilha frita bem como a elaboração de um artigo científico. A qualidade sensorial da ervilha foi avaliada por duas provas distintas, uma de aceitação e outra de ordenação. Em ambas as provas foram detetadas diferenças entre as amostras, sendo que a amostra de ervilha frita demolhada na solução de 1,5% NaCl revelou ser melhor opção. De forma a avaliar-se a microestrutura das ervilhas realizou-se uma microscopia eletrónica de varrimento (SEM) que também revelou diferenças entre as várias amostras. Estas diferenças ocorrem ao nível das pectinas e fibras presentes nas ervilhas, provocadas pelos diferentes pH das soluções utilizadas. Estes resultados foram compilados com um trabalho anterior num artigo onde é abordado o efeito da imersão em diferentes soluções de compostos de sódio, do branqueamento e de temperatura de fritura sobre a qualidade global, microestrutura e qualidade sensorial das ervilhas fritas.
This work aimed to study the influence of dry pea soaking in solutions of various sodium sources in the microstructure and sensory quality of fried pea as well as the preparation of a scientific paper. In order to test the sensorial quality of the pea, two distinct tests were performed, one of acceptance and another of ranking. In both tests, differences were detected between the samples, and the sample of fried pea soaked in the solution of 1.5% NaCl proved to be the best option. In order to evaluate the microstructure of peas, a scanning electron microscopy (SEM) was performed, which also revealed differences between the various samples. These differences occur at the level of pectins and fibers present in peas, caused by the different pH of the solutions used. The article discusses the effect of immersion in different solutions, bleaching and frying processes on the overall quality, microstructure and sensory quality of fried peas.
This work aimed to study the influence of dry pea soaking in solutions of various sodium sources in the microstructure and sensory quality of fried pea as well as the preparation of a scientific paper. In order to test the sensorial quality of the pea, two distinct tests were performed, one of acceptance and another of ranking. In both tests, differences were detected between the samples, and the sample of fried pea soaked in the solution of 1.5% NaCl proved to be the best option. In order to evaluate the microstructure of peas, a scanning electron microscopy (SEM) was performed, which also revealed differences between the various samples. These differences occur at the level of pectins and fibers present in peas, caused by the different pH of the solutions used. The article discusses the effect of immersion in different solutions, bleaching and frying processes on the overall quality, microstructure and sensory quality of fried peas.
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Keywords
Pisum sativum L. Fontes de sódio Microestrutura Qualidade Sensorial