Desenvolvimento de produto: empadas equilibradas nutricionalmente

• Author(s): Silva, Nuno Francisco Vieira da
• Date: 2015
• Persistent ID: http://hdl.handle.net/10400.5/11119
• Origin: Repositório da UTL
• Subject(s): product development; nutricional balanced empadas (pies); nutritional composition; sensorial analysis
• Document Type: Master thesis
• Language: Portuguese
• Advisor(s): Raymundo, Anabela Moreira; Abrantes, Carla Alexandra Carrilho
• Contributor(s): Repositório da Universidade de Lisboa

Description

Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia

This dissertation explores the development of nutritional balanced “empadas and also its sensorial e microbiological properties. Cook 4 Day Lda passed the knowledge behind this type of product, and what were the objectives. With the bibliographic review was possible to identify various eating disorders within the portuguese population, being the cause of numerous diseases. With this info, it was clear that the new product should have in count this kind of problematics and others like celiac disease and cancer. It were developed two recipes with different types of dough, one with wheat flour and olive oil and another one without gluten, through the use of corn flour and olive oil too. The other four recipes were developed for the fillings of the “empadas”, two vegetarian’s recipes one for the dough without gluten and another for the dough with gluten, a filling of red fruits and a filling of sardine. The process of creating the recipes mentioned above implied the creation of a nutritional simulator, for a better knowledge of what type of ingredients to use and in what quantities. The analysis were only based on the two vegetarian “empadas” with wheat dough, due to the impossibility of the company to provide the respective samples of sardine “empada”. The results from the microbiological analysis indicated that the product has a satisfactory quality, but at the same time revealed the importance of maintenance of the cold system through all the process. With the nutritional analysis was possible to conclude that the product is well balanced and is within of what was defined as an objective for the product. The sensorial analysis revealed a good acceptance of the product, and is worth investment in market introduction. It’s also possible to say that there is a clear preference for one type of filling.