Loading...
Publication
Avaliação da aplicabilidade das folhas de videira na gastronomia: a utilização de extrato de folhas de videira liofilizadas em gelados veganos e sorbets
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 2.67 MB | Adobe PDF |
Authors
Abstract(s)
O presente trabalho teve como objetivo o estudo da utilização de folhas de
videira na produção de gelados veganos e sorbets. Para tal, foi escolhida a casta
Moscatel de Setúbal por ser uma das castas economicamente mais importantes e
populares em Portugal. Durante o ciclo vegetativo da videira ocorre a desponta (corte
dos novos lançamentos) e os resíduos obtidos (folhas verdes) não são atualmente
utilizados. No contexto da economia circular e valorização de subprodutos e resíduos
da indústria vitivinícola, pretende-se utilizar as folhas de videira para inclusão na
alimentação humana, recorrendo-se para tal à inovação culinária e ao processo de
desenvolvimento de novos produtos. A utilização deste resíduo permite atender a uma
maior procura da sociedade ligada à sustentabilidade e às preferências do consumidor.
Os gelados e os sorbets desenvolvidos neste estudo são totalmente isentos de
ingredientes de origem animal, o que poderá permitir chegar a um maior número de
consumidores, incluindo, os seguidores de dietas veganas ou vegetarianas e aqueles
que são intolerantes a produtos lácteos. Foi realizado um teste de aceitação dos
produtos por potenciais consumidores, através de uma prova hedónica, relativamente
a: aparência, cor, sabor, textura (cremosidade), doçura, apreciação global e intenção de
compra. Dos quatro sabores desenvolvidos verificou-se que o produto com maior nível
de aceitação foi o Gelado de Amêndoa com yuzu e o que teve um menor nível de
aceitação foi o Sorbet de Folhas de Videira. Globalmente, mostrou-se o potencial de
aceitação de gelados e sorbets com incorporação de extrato de folhas de videira, ainda
que as formulações possam vir a ser melhoradas ou mesmo mantidas, havendo espaço
para uma maior valorização do sabor e propriedades deste produto.
The present work aimed to study the use of vine leaves in the production of vegan ice cream and sorbets. For this purpose, the Moscatel de Setúbal variety was chosen as it is one of the most economically important and popular varieties in Portugal. During the vegetative cycle of the vine, topping occurs (cutting of new releases) and the residues obtained (green leaves) are not currently used. In the context of the circular economy and recovery of by-products and waste from the wine industry, it is intended to use vine leaves for inclusion in human food, resorting to culinary innovation and the process of developing new products. The use of this waste makes it possible to meet a greater demand from society linked to sustainability and consumer preferences. The ice creams and sorbets developed in this study are completely free of ingredients of animal origin, which could reach a broader number of consumers, including those following vegan or vegetarian diets and those who are intolerant to dairy products. A product acceptance test was carried out by potential consumers, through a hedonic test, regarding appearance, color, flavor, texture/creaminess, sweetness, global appreciation, and purchase intention. Of the four flavors developed, it was found that the product with the highest level of acceptance was the Almond Ice Cream with yuzu and the one with the lowest level of acceptance was the Vine Leaf Sorbet. Overall, the acceptance potential of ice creams and sorbets with the incorporation of vine leaf extract was shown, although the formulations could be improved or even maintained, with room for greater appreciation of the flavor and properties of this product.
The present work aimed to study the use of vine leaves in the production of vegan ice cream and sorbets. For this purpose, the Moscatel de Setúbal variety was chosen as it is one of the most economically important and popular varieties in Portugal. During the vegetative cycle of the vine, topping occurs (cutting of new releases) and the residues obtained (green leaves) are not currently used. In the context of the circular economy and recovery of by-products and waste from the wine industry, it is intended to use vine leaves for inclusion in human food, resorting to culinary innovation and the process of developing new products. The use of this waste makes it possible to meet a greater demand from society linked to sustainability and consumer preferences. The ice creams and sorbets developed in this study are completely free of ingredients of animal origin, which could reach a broader number of consumers, including those following vegan or vegetarian diets and those who are intolerant to dairy products. A product acceptance test was carried out by potential consumers, through a hedonic test, regarding appearance, color, flavor, texture/creaminess, sweetness, global appreciation, and purchase intention. Of the four flavors developed, it was found that the product with the highest level of acceptance was the Almond Ice Cream with yuzu and the one with the lowest level of acceptance was the Vine Leaf Sorbet. Overall, the acceptance potential of ice creams and sorbets with the incorporation of vine leaf extract was shown, although the formulations could be improved or even maintained, with room for greater appreciation of the flavor and properties of this product.
Description
Keywords
Folhas de videira Yuzu Gelado Sorbet Economia circular Inovação culinária Resíduos alimentares Vine leaves Ice cream Sorbet Circular economy Culinary innovation Food waste