Snacks de iogurte. Desenvolvimento de uma nova gama de produtos: snacks saudáveis

• Author(s): Sheik, Assmah Aslam
• Date: 2014
• Persistent ID: http://hdl.handle.net/10400.5/6790
• Origin: Repositório da UTL
• Subject(s): yogurt; snacks; crispy texture; methylcellulose; sensory analysis
• Document Type: Master thesis
• Language: Portuguese
• Advisor(s): Prista, Catarina Geoffroy; Martins, Margarida Moldão
• Contributor(s): Repositório da Universidade de Lisboa

Description

Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia

The intake of easy consumption foods, alongside with concerns about health issues, has been growing, being one of the areas where the food industry has invested more. This project was intended to develop new products within the range of snacks of yogurt, combining the healthy to the pleasant. Five different formulations of snacks were developed in order to create a wider range of products: yogurt, strawberries, banana, mango and carob flour. For this a thickening agent was used as a processing aid and yogurt to which a specific flavor with or without sugar was added. To evaluate the most suitable packaging, two types of materials with gas barrier and water steam were tested: a transparent (polyethylene) one and a light barrier (complex laminate) one. The packaged snacks were kept for two months at room temperature and sensory analyzed by a trained panel (descriptive analysis) and by the consumers. Snacks showed crispy texture and a nice flavor, and were appreciated by the majority of consumers, the mango ones being the most appreciated. The tested packaging did not avoid changing the crispy texture of the snacks. The packaging of the complex laminate proved to be more effective in preserving the overall quality