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Este trabalho é o resultado de um estágio curricular realizado na empresa SIA - Sociedade Industrial de Aperitivos, em Tentúgal, no âmbito da unidade curricular Estágio Profissionalizante do 2o ano do Mestrado de Engenharia Alimentar. Esta empresa alimentar produz batatas fritas.A textura, compreendida como um conjunto de atributos sensoriais, desempenha um papel fundamental na perceção da qualidade de diversos alimentos, sendo particularmente relevante no caso das batatas fritas. A caracterização instrumental da textura em volume de batatas fritas ainda é uma área pouco explorada na literatura científica. A escassez de estudos nessa área limita a compreensão da variabilidade entre lotes e dificulta a otimização de processos industriais. O presente estudo tem como objetivo principal desenvolver um método para a avaliação instrumental em massa de batatas fritas, procurando estabelecer uma correlação robusta entre os resultados obtidos por meio de análises instrumentais, as suas condições de fabrico e as perceções sensoriais dos consumidores.Realizei testes de compressão utilizando um analisador de textura equipado com uma célula e Ottawa. As propriedades instrumentais medidas foram discriminadas entre as batatas fritas onduladas e lisas.Os resultados obtidos indicaram uma variabilidade significativa, em especial nas amostras "Ondulada Girassol", situação atribuída tanto às características intrínsecas das variedades de batata como às limitações do método de análise em massa. Reconhecendo as limitações associadas ao método atual, este estudo propõe a exploração de alternativas de teste, como a compressão de rodelas individuais. Além disso, sublinha-se a importância das avaliações sensoriais como ferramenta essencial para calibrar os testes instrumentais, sendo um componente fundamental para assegurar a correspondência entre medidas objetivas e a experiência sensorial do consumidor.Este trabalho lança as bases para futuras investigações na área da textura de batatas fritas, promovendo a otimização de processos industriais e assegurando um produto final que satisfaça as expectativas de excelência dos consumidores. Com esta abordagem inovadora, pretende-se contribuir para o desenvolvimento de metodologias que garantam a qualidade sensorial dos produtos alimentares, reforçando a competitividade da empresa no mercado.
This work is the result of an internship carried out at SIA - Sociedade Industrial de Aperitivos, in Tentúgal, as part of the Professional Internship course of the 2nd year of the Master's in Food Engineering. This food company produces potato chips.Texture, understood as a set of sensory attributes, plays a fundamental role in the perception of the quality of various foods, being particularly relevant in the case of potato chips. The instrumental characterization of bulk texture in potato chips is still a little explored area in the scientific literature. The scarcity of studies in this area limits the understanding of the variability between batches and hinders the optimization of industrial processes. The main objective of this study is to develop a method for the mass instrumental evaluation of potato chips, seeking to establish a robust correlation between the results obtained through instrumental analyses, the fabrication conditions and the sensory perceptions of consumers.Compression tests were performed using a texture analyzer equipped with an Ottawa cell. The instrumental properties measured were discriminated between wavy and smooth potato chips.The results indicated significant variability, particularly in the "Ondulada Girassol" samples, a situation attributed to both the intrinsic characteristics of the potato varieties and the limitations of the bulk analysis method. Acknowledging the limitations of the current method, this study proposes exploring alternative testing methods, such as the compression of individual slices, which could allow for more precise control and uniform results. Additionally, the importance of sensory evaluations is emphasized as an essential tool for calibrating instrumental tests, serving as a key component to ensure alignment between objective measurements and consumer sensory experience.This work lays the foundation for future research in the area of potato chip texture, promoting the optimization of industrial processes and ensuring a final product that meets consumer expectations of excellence. Through this innovative approach, we aim to contribute to the development of methodologies that guarantee the sensory quality of food products, thereby enhancing the company's competitiveness in the marketplace.
This work is the result of an internship carried out at SIA - Sociedade Industrial de Aperitivos, in Tentúgal, as part of the Professional Internship course of the 2nd year of the Master's in Food Engineering. This food company produces potato chips.Texture, understood as a set of sensory attributes, plays a fundamental role in the perception of the quality of various foods, being particularly relevant in the case of potato chips. The instrumental characterization of bulk texture in potato chips is still a little explored area in the scientific literature. The scarcity of studies in this area limits the understanding of the variability between batches and hinders the optimization of industrial processes. The main objective of this study is to develop a method for the mass instrumental evaluation of potato chips, seeking to establish a robust correlation between the results obtained through instrumental analyses, the fabrication conditions and the sensory perceptions of consumers.Compression tests were performed using a texture analyzer equipped with an Ottawa cell. The instrumental properties measured were discriminated between wavy and smooth potato chips.The results indicated significant variability, particularly in the "Ondulada Girassol" samples, a situation attributed to both the intrinsic characteristics of the potato varieties and the limitations of the bulk analysis method. Acknowledging the limitations of the current method, this study proposes exploring alternative testing methods, such as the compression of individual slices, which could allow for more precise control and uniform results. Additionally, the importance of sensory evaluations is emphasized as an essential tool for calibrating instrumental tests, serving as a key component to ensure alignment between objective measurements and consumer sensory experience.This work lays the foundation for future research in the area of potato chip texture, promoting the optimization of industrial processes and ensuring a final product that meets consumer expectations of excellence. Through this innovative approach, we aim to contribute to the development of methodologies that guarantee the sensory quality of food products, thereby enhancing the company's competitiveness in the marketplace.
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Textura Correlação Sensorial Instrumental Batata