Autor(es): Basto de Lima, Gabriela ; Ganhão, Sofia ; Ruivo, Paula ; Oliveira, Maria Adelaide ; Macedo, Antónia ; Brandão, Carlos ; Guerra, Manuela ; Morgado, Cátia ; Alves, Marco ; Henriques, Marília
Data: 2023
Identificador Persistente: http://hdl.handle.net/10400.15/4278
Origem: Repositório Científico do Instituto Politécnico de Santarém
Assunto(s): Water-in-oil food emulsion; Strawberry syrup; Innovative spreadable cream; Sustainable agri-food system
A strawberry spreadable cream was developed, valorizing regional raw materials, contributing to food waste reduction and agri-food ecosystem sustainability. Spreadable creams are water-in-oil emulsions whose lipid phase normally contains a blend of vegetable oils, natural colourants, stabilizers, emulsifers, favourings, antioxidants, lecithin, and fat-soluble vitamins. The aqueous phase normally contains skim milk proteins and small quantities of other ingredients, such as salt, preservatives, thickeners, and water-soluble vitamins. The methodology involved the experimental technological development articulated with microbiological, proximal, physicochemical, and sensorial analysis. This new product revealed nutritional advantages over similar products already on the market. The fnal prototype was subjected to food pairing and food design with incre mental acceptance according to gastronomic use, in addition to its direct use as a spreadable cream. This work was part of the project Agrio et Emulsio—new products development (POCI-01-0145-FEDER-023583), whose main objective was the formulation and design of innovative food emulsions based on processed raw materials, with potential application in certain markets such as gourmet, diet, and vegan.
