Publicação
Bread with stoned table olives – the union of two traditional products of excellence of Trás-os-Montes region, Portugal: preliminary results
| Resumo: | The aim of the present work was to conduct a preliminary study on characterization of wheat bread with ”alcaparras”, produce that join two traditional products of excellence of Trás-os-Montes region, Northeast of Portugal. “Alcaparras” are processed from healthy green or yellow-green olives, which are broken using a wooden hammer separating the pulp of the core. The pulp is sliced into two approximately equal parts perpendicularly to the major axis of the fruit and placed on water, which is changed three to four times during a week. This treatment has the purpose of removing olive bitterness. Afterwards the product is stored in brine until consumption. Wheat breads were prepared with different percentages of “alcaparras”: 0, 3, 5 and 7% and stored at 25 °C for 4 days, being analysed every two days, regarding colour, dimensions, weight, pH, ash, fat and salt contents, as well as mesophiles, moulds and yeasts. The physic-chemical determinations were only made at 0 and 2 days because after the 4th day the bread had developed moulds. The breads presented pH values between 5.85-5.96, salt 0.51-1.01% (d.w.), ash 2.13-2.77% (d.w.) and fat 2.00-3.78% (d.w.) contents. The breads with the highest “alcaparras” percentage presented the lowest pH value and the highest salt and ash contents. As expected the breads with the lowest fat content were those without “alcaparras”. The mesophiles, moulds and yeasts varied between 1.3-7.4 log UFC/g (f.w.) and <1 to 5 log UFC/g (f.w.), respectively, being the highest values obtained at the end of storage. In conclusion bread with “alcaparras” is a promising product to be sold in gourmet shops; however, more studies are needed to increase its shelf-life. |
|---|---|
| Autores principais: | Pawlak, Chalissa |
| Outros Autores: | Pereira, Ermelinda; Magalhães, Agostinho; Malheiro, Ricardo; Ferreira, Elisabete; Pereira, J.A.; Ramalhosa, Elsa |
| Assunto: | Bread Alcaparras |
| Ano: | 2015 |
| País: | Portugal |
| Tipo de documento: | póster em conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867173024542752768 |
|---|---|
| author | Pawlak, Chalissa |
| author2 | Pereira, Ermelinda Magalhães, Agostinho Malheiro, Ricardo Ferreira, Elisabete Pereira, J.A. Ramalhosa, Elsa |
| author2_role | author author author author author author |
| author_facet | Pawlak, Chalissa Pereira, Ermelinda Magalhães, Agostinho Malheiro, Ricardo Ferreira, Elisabete Pereira, J.A. Ramalhosa, Elsa |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Pawlak, Chalissa\"},{\"Person.name\":\"Pereira, Ermelinda\",\"Person.identifier.orcid\":\"0000-0002-9431-5059\"},{\"Person.name\":\"Magalhães, Agostinho\"},{\"Person.name\":\"Malheiro, Ricardo\",\"Person.identifier.orcid\":\"0000-0002-7342-0511\"},{\"Person.name\":\"Ferreira, Elisabete\"},{\"Person.name\":\"Pereira, J.A.\",\"Person.identifier.orcid\":\"0000-0002-2260-0600\"},{\"Person.name\":\"Ramalhosa, Elsa\",\"Person.identifier.orcid\":\"0000-0003-2503-9705\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Pawlak, Chalissa Pereira, Ermelinda Magalhães, Agostinho Malheiro, Ricardo Ferreira, Elisabete Pereira, J.A. Ramalhosa, Elsa |
| datacite.date.Accepted.fl_str_mv | 2015-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2018-04-23T13:21:06Z |
| datacite.date.embargoed.fl_str_mv | 2018-04-23T13:21:06Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Bread Alcaparras |
| datacite.titles.title.fl_str_mv | Bread with stoned table olives – the union of two traditional products of excellence of Trás-os-Montes region, Portugal: preliminary results |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Pawlak, Chalissa Pereira, Ermelinda Magalhães, Agostinho Malheiro, Ricardo Ferreira, Elisabete Pereira, J.A. Ramalhosa, Elsa |
| dc.date.Accepted.fl_str_mv | 2015-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2018-04-23T13:21:06Z |
| dc.date.embargoed.fl_str_mv | 2018-04-23T13:21:06Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/17169 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Bread Alcaparras |
| dc.title.fl_str_mv | Bread with stoned table olives – the union of two traditional products of excellence of Trás-os-Montes region, Portugal: preliminary results |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6670 |
| description | The aim of the present work was to conduct a preliminary study on characterization of wheat bread with ”alcaparras”, produce that join two traditional products of excellence of Trás-os-Montes region, Northeast of Portugal. “Alcaparras” are processed from healthy green or yellow-green olives, which are broken using a wooden hammer separating the pulp of the core. The pulp is sliced into two approximately equal parts perpendicularly to the major axis of the fruit and placed on water, which is changed three to four times during a week. This treatment has the purpose of removing olive bitterness. Afterwards the product is stored in brine until consumption. Wheat breads were prepared with different percentages of “alcaparras”: 0, 3, 5 and 7% and stored at 25 °C for 4 days, being analysed every two days, regarding colour, dimensions, weight, pH, ash, fat and salt contents, as well as mesophiles, moulds and yeasts. The physic-chemical determinations were only made at 0 and 2 days because after the 4th day the bread had developed moulds. The breads presented pH values between 5.85-5.96, salt 0.51-1.01% (d.w.), ash 2.13-2.77% (d.w.) and fat 2.00-3.78% (d.w.) contents. The breads with the highest “alcaparras” percentage presented the lowest pH value and the highest salt and ash contents. As expected the breads with the lowest fat content were those without “alcaparras”. The mesophiles, moulds and yeasts varied between 1.3-7.4 log UFC/g (f.w.) and <1 to 5 log UFC/g (f.w.), respectively, being the highest values obtained at the end of storage. In conclusion bread with “alcaparras” is a promising product to be sold in gourmet shops; however, more studies are needed to increase its shelf-life. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | conferencePoster |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/2bfbc153-57c3-40f7-b089-a392328b9dc8/download |
| funding.funder.alternateName_str_mv | EC |
| funding.funder.identifier_str_mv | http://doi.org/10.13039/501100008530 |
| funding.funder.name_str_mv | European Commission |
| funding.name_str_mv | FP7 |
| id | ipb_15fb2fdb0aa12bb98de2ca38b26ff814 |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/17169 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/17169 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Pawlak, Chalissa Pereira, Ermelinda Pereira, Ermelinda https://www.ciencia-id.pt/3916-218E-1629 3916-218E-1629 http://orcid.org/0000-0002-9431-5059 0000-0002-9431-5059 Magalhães, Agostinho Malheiro, Ricardo Malheiro, Ricardo http://orcid.org/0000-0002-7342-0511 0000-0002-7342-0511 Ferreira, Elisabete Pereira, J.A. Pereira, J.A. https://www.ciencia-id.pt/611F-80B2-A7C1 611F-80B2-A7C1 http://orcid.org/0000-0002-2260-0600 0000-0002-2260-0600 Ramalhosa, Elsa Ramalhosa, Elsa https://www.ciencia-id.pt/1A1D-FC05-A05D 1A1D-FC05-A05D http://orcid.org/0000-0003-2503-9705 0000-0003-2503-9705 |
| publishDate | 2015 |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engpt_PTThe aim of the present work was to conduct a preliminary study on characterization of wheat bread with ”alcaparras”, produce that join two traditional products of excellence of Trás-os-Montes region, Northeast of Portugal. “Alcaparras” are processed from healthy green or yellow-green olives, which are broken using a wooden hammer separating the pulp of the core. The pulp is sliced into two approximately equal parts perpendicularly to the major axis of the fruit and placed on water, which is changed three to four times during a week. This treatment has the purpose of removing olive bitterness. Afterwards the product is stored in brine until consumption. Wheat breads were prepared with different percentages of “alcaparras”: 0, 3, 5 and 7% and stored at 25 °C for 4 days, being analysed every two days, regarding colour, dimensions, weight, pH, ash, fat and salt contents, as well as mesophiles, moulds and yeasts. The physic-chemical determinations were only made at 0 and 2 days because after the 4th day the bread had developed moulds. The breads presented pH values between 5.85-5.96, salt 0.51-1.01% (d.w.), ash 2.13-2.77% (d.w.) and fat 2.00-3.78% (d.w.) contents. The breads with the highest “alcaparras” percentage presented the lowest pH value and the highest salt and ash contents. As expected the breads with the lowest fat content were those without “alcaparras”. The mesophiles, moulds and yeasts varied between 1.3-7.4 log UFC/g (f.w.) and <1 to 5 log UFC/g (f.w.), respectively, being the highest values obtained at the end of storage. In conclusion bread with “alcaparras” is a promising product to be sold in gourmet shops; however, more studies are needed to increase its shelf-life.application/pdfpt_PTBread with stoned table olives – the union of two traditional products of excellence of Trás-os-Montes region, Portugal: preliminary resultsPawlak, ChalissaPersonalPereira, ErmelindaDSpacehttp://dspace.org/items/9d6b3744-286d-42bc-b363-533450bdb07cDSpacehttp://dspace.org/items/9d6b3744-286d-42bc-b363-533450bdb07cPereiraErmelindaCiência IDhttps://www.ciencia-id.pt3916-218E-1629ORCIDhttp://orcid.org0000-0002-9431-5059Scopus Author IDhttps://www.scopus.com35222107200Magalhães, AgostinhoPersonalMalheiro, RicardoDSpacehttp://dspace.org/items/0fa7974d-abd3-444b-9a7e-16d16530a0f7DSpacehttp://dspace.org/items/0fa7974d-abd3-444b-9a7e-16d16530a0f7MalheiroRicardoORCIDhttp://orcid.org0000-0002-7342-0511Scopus Author IDhttps://www.scopus.com25650218300Ferreira, ElisabetePersonalPereira, J.A.DSpacehttp://dspace.org/items/7932162e-a2da-4913-b00d-17babbe51857DSpacehttp://dspace.org/items/7932162e-a2da-4913-b00d-17babbe51857PereiraJosé AlbertoCiência IDhttps://www.ciencia-id.pt611F-80B2-A7C1ORCIDhttp://orcid.org0000-0002-2260-0600Researcher IDhttps://www.researcherid.comL-6798-2014Scopus Author IDhttps://www.scopus.com57204366348PersonalRamalhosa, ElsaDSpacehttp://dspace.org/items/d74be6c0-1703-4f77-bd81-e289ec981ee3DSpacehttp://dspace.org/items/d74be6c0-1703-4f77-bd81-e289ec981ee3RamalhosaElsaCiência IDhttps://www.ciencia-id.pt1A1D-FC05-A05DORCIDhttp://orcid.org0000-0003-2503-9705Scopus Author IDhttps://www.scopus.com6602978189HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.pt2018-04-23T13:21:06Z20152015-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/17169http://purl.org/coar/access_right/c_abf2open accessBreadAlcaparras669564 bytesEuropean CommissionTRADEIT: Traditional Food: Entrepreneurship, Innovation and Technology Transfer.FP7Crossref Funder IDhttp://doi.org/10.13039/501100008530other research producthttp://purl.org/coar/resource_type/c_6670conference poster2015http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/2bfbc153-57c3-40f7-b089-a392328b9dc8/downloadAthens - Greece |
| spellingShingle | Bread with stoned table olives – the union of two traditional products of excellence of Trás-os-Montes region, Portugal: preliminary results Pawlak, Chalissa Bread Alcaparras |
| status | SINGLETON |
| subject.fl_str_mv | Bread Alcaparras |
| title | Bread with stoned table olives – the union of two traditional products of excellence of Trás-os-Montes region, Portugal: preliminary results |
| title_full | Bread with stoned table olives – the union of two traditional products of excellence of Trás-os-Montes region, Portugal: preliminary results |
| title_fullStr | Bread with stoned table olives – the union of two traditional products of excellence of Trás-os-Montes region, Portugal: preliminary results |
| title_full_unstemmed | Bread with stoned table olives – the union of two traditional products of excellence of Trás-os-Montes region, Portugal: preliminary results |
| title_short | Bread with stoned table olives – the union of two traditional products of excellence of Trás-os-Montes region, Portugal: preliminary results |
| title_sort | Bread with stoned table olives – the union of two traditional products of excellence of Trás-os-Montes region, Portugal: preliminary results |
| topic | Bread Alcaparras |
| topic_facet | Bread Alcaparras |
| url | http://hdl.handle.net/10198/17169 |
| visible | 1 |