Publicação
Characterization of Portuguese miso by solid state fermentation of Portuguese pulses
| Resumo: | Fermentation is one of the oldest conservation techniques, resulting in products with a range of health benefits. The combination of an increase in demand for plant-based products, sustainability concerns and fermented products coupled with miso gain of attraction, due to its flavor and health benefits, assures the potential of this product. This work integrates a project that encompasses the development of new fermented products using Portuguese pulses (chickpea and lupin) as an alternative to typical soybean with the aim of increase sustainability while maintaining controlled traditional fermenting processes and standardized processing. With this objective, miso from chickpea and lupin were produced with 3% and 12% NaCl. Fermentation process was evaluated through 90 days of fermentation and physic-chemical characterization of the final product was performed. Aspects related to health benefits were also determined. Throughout fermentation, an increase in acidity resulting from the metabolic activity of the microorganisms and a decrease in the number of yeast and bacteria UFCs was registered, with lower values for samples with higher salt concentration. Reducing sugars and organic acid content increase. The nutritional value of miso, total phenolic and the antioxidant content increase after 90 days with higher values for lupin miso. Firmness and adhesiveness show a decrease. Besides, while chickpeas demonstrate an internal structure evolution in agreement with the texture results, lupins have an opposite evolution. A darkening of the miso was observed due to Maillard reactions and enzymatic oxidation. Results obtained showed that properties regarding microbiota evolution, physicochemical parameters, nutritional value, texture, internal structure, and color were influenced by the product's formulation and processing, being evident the influence of salt and pulse. Microorganisms present in the samples and koji enzymes are responsible for the fermentation process, contributing to an increase in conservation time, development of its characteristic flavor and improvement of nutritional value. |
|---|---|
| Autores principais: | Parente, Beatriz Silva dos Santos Casanova |
| Assunto: | miso fermentation salt chickpea lupin fermentação sal grão tremoço |
| Ano: | 2023 |
| País: | Portugal |
| Tipo de documento: | dissertação de mestrado |
| Tipo de acesso: | acesso restrito |
| Instituição associada: | Universidade de Lisboa |
| Idioma: | inglês |
| Origem: | Repositório da Universidade de Lisboa |
| _version_ | 1869345619197296640 |
|---|---|
| author | Parente, Beatriz Silva dos Santos Casanova |
| author_facet | Parente, Beatriz Silva dos Santos Casanova |
| author_role | author |
| contributor_name_str_mv | Prista, Catarina Geoffroy Raymundo, Anabela Moreira Repositório Científico de Acesso Aberto da ULisboa |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Parente, Beatriz Silva dos Santos Casanova\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Prista, Catarina Geoffroy Raymundo, Anabela Moreira Repositório Científico de Acesso Aberto da ULisboa |
| datacite.creators.creator.creatorName.fl_str_mv | Parente, Beatriz Silva dos Santos Casanova |
| datacite.date.Accepted.fl_str_mv | 2023-12-05T00:00:00Z |
| datacite.date.available.fl_str_mv | 2025-05-31T00:30:55Z |
| datacite.date.embargoed.fl_str_mv | 2025-05-31T00:30:55Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_16ec |
| datacite.subjects.subject.fl_str_mv | miso fermentation salt chickpea lupin fermentação sal grão tremoço |
| datacite.titles.title.fl_str_mv | Characterization of Portuguese miso by solid state fermentation of Portuguese pulses |
| dc.contributor.none.fl_str_mv | Prista, Catarina Geoffroy Raymundo, Anabela Moreira Repositório Científico de Acesso Aberto da ULisboa |
| dc.creator.none.fl_str_mv | Parente, Beatriz Silva dos Santos Casanova |
| dc.date.Accepted.fl_str_mv | 2023-12-05T00:00:00Z |
| dc.date.available.fl_str_mv | 2025-05-31T00:30:55Z |
| dc.date.embargoed.fl_str_mv | 2025-05-31T00:30:55Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10400.5/30926 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Instituto Superior de Agronomia, Universidade de Lisboa |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_16ec |
| dc.subject.none.fl_str_mv | miso fermentation salt chickpea lupin fermentação sal grão tremoço |
| dc.title.fl_str_mv | Characterization of Portuguese miso by solid state fermentation of Portuguese pulses |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_bdcc |
| description | Fermentation is one of the oldest conservation techniques, resulting in products with a range of health benefits. The combination of an increase in demand for plant-based products, sustainability concerns and fermented products coupled with miso gain of attraction, due to its flavor and health benefits, assures the potential of this product. This work integrates a project that encompasses the development of new fermented products using Portuguese pulses (chickpea and lupin) as an alternative to typical soybean with the aim of increase sustainability while maintaining controlled traditional fermenting processes and standardized processing. With this objective, miso from chickpea and lupin were produced with 3% and 12% NaCl. Fermentation process was evaluated through 90 days of fermentation and physic-chemical characterization of the final product was performed. Aspects related to health benefits were also determined. Throughout fermentation, an increase in acidity resulting from the metabolic activity of the microorganisms and a decrease in the number of yeast and bacteria UFCs was registered, with lower values for samples with higher salt concentration. Reducing sugars and organic acid content increase. The nutritional value of miso, total phenolic and the antioxidant content increase after 90 days with higher values for lupin miso. Firmness and adhesiveness show a decrease. Besides, while chickpeas demonstrate an internal structure evolution in agreement with the texture results, lupins have an opposite evolution. A darkening of the miso was observed due to Maillard reactions and enzymatic oxidation. Results obtained showed that properties regarding microbiota evolution, physicochemical parameters, nutritional value, texture, internal structure, and color were influenced by the product's formulation and processing, being evident the influence of salt and pulse. Microorganisms present in the samples and koji enzymes are responsible for the fermentation process, contributing to an increase in conservation time, development of its characteristic flavor and improvement of nutritional value. |
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| format | masterThesis |
| fulltext.url.fl_str_mv | https://repositorio.ulisboa.pt/bitstreams/a871d54e-8295-437e-9f45-b23223c65182/download |
| id | ul_106fccdce5cc7ebdbe3e1cf96aec44fc |
| identifier.url.fl_str_mv | http://hdl.handle.net/10400.5/30926 |
| inst_facet_str | urn:organizationAcronym:ul{{{_:::_}}}Universidade de Lisboa |
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| institution | Universidade de Lisboa |
| instname_str | Universidade de Lisboa |
| language | eng |
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| network_name_str | Repositório da Universidade de Lisboa |
| oai_identifier_str | oai:repositorio.ulisboa.pt:10400.5/30926 |
| organization_str_mv | urn:organizationAcronym:ul |
| person_str_mv | Parente, Beatriz Silva dos Santos Casanova |
| publishDate | 2023 |
| publisher.none.fl_str_mv | Instituto Superior de Agronomia, Universidade de Lisboa |
| repo_facet_str | urn:repositoryAcronym:ul{{{_:::_}}}Repositório da Universidade de Lisboa |
| reponame_str | Repositório da Universidade de Lisboa |
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| spelling | engInstituto Superior de Agronomia, Universidade de Lisboapt_PTFermentation is one of the oldest conservation techniques, resulting in products with a range of health benefits. The combination of an increase in demand for plant-based products, sustainability concerns and fermented products coupled with miso gain of attraction, due to its flavor and health benefits, assures the potential of this product. This work integrates a project that encompasses the development of new fermented products using Portuguese pulses (chickpea and lupin) as an alternative to typical soybean with the aim of increase sustainability while maintaining controlled traditional fermenting processes and standardized processing. With this objective, miso from chickpea and lupin were produced with 3% and 12% NaCl. Fermentation process was evaluated through 90 days of fermentation and physic-chemical characterization of the final product was performed. Aspects related to health benefits were also determined. Throughout fermentation, an increase in acidity resulting from the metabolic activity of the microorganisms and a decrease in the number of yeast and bacteria UFCs was registered, with lower values for samples with higher salt concentration. Reducing sugars and organic acid content increase. The nutritional value of miso, total phenolic and the antioxidant content increase after 90 days with higher values for lupin miso. Firmness and adhesiveness show a decrease. Besides, while chickpeas demonstrate an internal structure evolution in agreement with the texture results, lupins have an opposite evolution. A darkening of the miso was observed due to Maillard reactions and enzymatic oxidation. Results obtained showed that properties regarding microbiota evolution, physicochemical parameters, nutritional value, texture, internal structure, and color were influenced by the product's formulation and processing, being evident the influence of salt and pulse. Microorganisms present in the samples and koji enzymes are responsible for the fermentation process, contributing to an increase in conservation time, development of its characteristic flavor and improvement of nutritional value.application/pdfpt_PTCharacterization of Portuguese miso by solid state fermentation of Portuguese pulsesParente, Beatriz Silva dos Santos CasanovaPrista, Catarina GeoffroyRaymundo, Anabela MoreiraHostingInstitutionOrganizationalRepositório Científico de Acesso Aberto da ULisboae-mailmailto:repositorio@ulisboa.ptrepositorio@ulisboa.ptURNurn:tid:2035697252025-05-31T00:30:55Z2023-12-052023-12-05T00:00:00ZHandlehttp://hdl.handle.net/10400.5/30926http://purl.org/coar/access_right/c_16ecrestricted accessmisofermentationsaltchickpealupinfermentaçãosalgrãotremoço1476654 bytesliteraturehttp://purl.org/coar/resource_type/c_bdccmaster thesishttp://purl.org/coar/access_right/c_16ecapplication/pdffulltexthttps://repositorio.ulisboa.pt/bitstreams/a871d54e-8295-437e-9f45-b23223c65182/download |
| spellingShingle | Characterization of Portuguese miso by solid state fermentation of Portuguese pulses Parente, Beatriz Silva dos Santos Casanova miso fermentation salt chickpea lupin fermentação sal grão tremoço |
| status | SINGLETON |
| subject.fl_str_mv | miso fermentation salt chickpea lupin fermentação sal grão tremoço |
| title | Characterization of Portuguese miso by solid state fermentation of Portuguese pulses |
| title_full | Characterization of Portuguese miso by solid state fermentation of Portuguese pulses |
| title_fullStr | Characterization of Portuguese miso by solid state fermentation of Portuguese pulses |
| title_full_unstemmed | Characterization of Portuguese miso by solid state fermentation of Portuguese pulses |
| title_short | Characterization of Portuguese miso by solid state fermentation of Portuguese pulses |
| title_sort | Characterization of Portuguese miso by solid state fermentation of Portuguese pulses |
| topic | miso fermentation salt chickpea lupin fermentação sal grão tremoço |
| topic_facet | miso fermentation salt chickpea lupin fermentação sal grão tremoço |
| url | http://hdl.handle.net/10400.5/30926 |
| visible | 1 |