Percorrer por autor "Ferreira, Elisabete"
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- Análise ao processo de fabrico de pão do Nordeste Transmontano com vista à elaboração de um caderno de especificações - estudo preliminarPublication . Magalhães, Agostinho; Pereira, Ermelinda; Pawlak, Chalissa; Malheiro, Ricardo; Ferreira, Elisabete; Pereira, J.A.; Ramalhosa, ElsaA região de Trás-os-Montes é uma região rica em tradições e produtos típicos com sabores diferenciados, sendo o Pão um dos produtos mais apreciados. A sua importância não advém apenas do consumo direto, mas também da sua inclusão como ingrediente em diferentes produtos dos quais se destacam os enchidos. Neste sentido a preservação do saber, da genuinidade e da autenticidade associados à produção do pão de Trás-os-Montes de acordo com os processos tradicionais, é um dos aspetos da maior importância e atualidade para que não se perca este conhecimento acumulado ao longo de gerações. Com este intuito, no presente estudo procedeu-se à compilação da informação relativa ao modo de fabrico do pão em vinte e quatro unidades de produção, tendo sido selecionadas aleatoriamente duas unidades por concelho dos doze que integram a região do Nordeste Transmontano. Para cada unidade de produção foi preenchida uma ficha técnica de identificação, na qual se registaram as principais características das matérias-primas e do processo de fabrico. Com este estudo preliminar verificou-se que no processo de fabrico do pão transmontano, as unidades analisadas referiram utilizar 100% de farinha de trigo do tipo 55 e 65 normal e corrigida. As quantidades de água, sal e levedura adicionadas a 100 kg de farinha variaram entre 30 a 80 L, 70 a 700 g, e 100 a 800 g, respetivamente, sendo a cozedura realizada em fornos de tijolo, metal, alvenaria, pedra, inox, laje ou lousa. O combustível utilizado variou entre lenha, pellets, gás, gasóleo, eletricidade e caroço de azeitona. As massas dos pães produzidos variaram entre 0,5 e 2 quilogramas, a sua forma é redonda e a sua comercialização pode ser concretizada com ou sem embalagem, podendo encontrar-se à venda fatiado.
- Bread freezing as a new alternative to consumptionPublication . Pascoalino, Liege; Ayuso, Manuel; Pereira, Eliana; Ferreira, Elisabete; Ferreira, Isabel C.F.R.; Barros, LillianThe growing consumer interest in health and food safety, as well as the increased consumption of fresh food, make frozen bread an increasingly popular alternative. This type of bread has several advantages, such as, large-scale manufacturing, economize manpower and equipment, and lowering production costs. Furthermore, one of the ways to extend shelf-life of ready-to-eat bread is to use deep freezing systems [1– 3]. In the present study, the effect of frozen storage time on the bread quality made from frozen dough, were studied, through the nutritional and chemical composition evaluation. Six equal multicereal breads were frozen, submitted to different storage times under deep freezing (190, 225, 251, 310, 344 and 694 days), and compared to the fresh multicereal bread. The nutritional profile was evaluated through the protein, ash, fat, and carbohydrate content, using official analysis methodologies (AOAC) and the energetic value was also estimated. The chemical composition regarding sugars and fatty were determined by chromatographic techniques, using a HPLC- RI and a GC-FID, respectively. In general, the results revealed that moister content is similar in all frozen breads, with values around 40%, while the fresh bread showed a content of 43.4%. The ash content presented values ranging between 1.51 ± 0.02 and 1.02 ± 0.02 g/100 g fresh weight (fw); and the mean value of the protein content in the samples was approximately 7 g/100 g fw. On the other hand, fiber showed values of 4% of total dietary fiber (TDF) fw for breads with longer frozen time, while the bread frozen for less time (190 days) and fresh bread showed values around 6% TDF fw. The fat content was also variable between fresh and frozen breads, however, the presence of polyunsaturated fatty acids (PUFA) in all samples was predominant, namely linoleic acid (C18:2n6c). Regarding the sugars profile, fructose, glucose, and maltose were detected in all bread samples, showing a total sugar value between 1.78 and 2.97 g/100g fw; and as expected, the most abundant sugar was maltose, a common sugar found in cereal. Regarding the carbohydrate evaluation, the obtained results ranged between 40.4 and 43 g/100g fw for frozen breads and 38.3 g/100 g fw for fresh bread; and the energetic value presented values greater than 220 kcal/100g in all samples. The results obtained show that freezing may be a promising alternative for bread conservation, contributing to the reduction of the high percentage of disposal that happens in all industrialized countries.
- Bread with stoned table olives – the union of two traditional products of excellence of Trás-os-Montes region, Portugal: preliminary resultsPublication . Pawlak, Chalissa; Pereira, Ermelinda; Magalhães, Agostinho; Malheiro, Ricardo; Ferreira, Elisabete; Pereira, J.A.; Ramalhosa, ElsaThe 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.
- Bread with stoned table olives – the union of two traditional products of excellence of Trás-os-Montes region, Portugal: preliminary resultsPublication . Pawlak, Chalissa; Pereira, Ermelinda; Sarmento, Cleonice Mendes Pereira; Magalhães, Agostinho; Malheiro, Ricardo; Ferreira, Elisabete; Pereira, J.A.; Ramalhosa, ElsaThe aim of the present work was to conduct a preliminary study on characterization of wheat bread with stoned green table olives, also called “alcaparras”, in order to obtain a produce that join two traditional products of excellence from 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 pH, ash, fat and salt contents, as well as mesophiles, moulds and yeasts. The physicochemical determinations were only made at 0 and 2 days because after the fourth day the bread had developed moulds. The breads presented pH values between 5.85-5.96, salt 0.51- 1.01% (d.w.–dry weight), 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 varied between 1.3-7.4 log UFC/g (f.w.), and moulds and yeasts between <1 to 5 log UFC/g (f.w.), 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. The inclusion of ”alcaparras” in traditional breads is also an innovative strategy to valorise two different food products at once.
- Comparative analysis of the chemical composition of different portuguese breadPublication . Pascoalino, Liege; Ayuso, Manuel; Pereira, Eliana; Ferreira, Elisabete; Ferreira, Isabel C.F.R.; Barros, LillianBakery products are one of the most widely consumed foods in the world. Among them, bread is daily consumed by all social classes due to its macro (carbohydrates, protein, and fat) and micronutrients (minerals and vitamins). However, the refined wheat used in traditional baking diminishes its nutritional quality by reducing its dietary fibre, vitamins, minerals, and phytochemicals1. In addition, studies have been showing some health-related problems associated with obesity and diabetes. Compared with others made with different cereals or whole grains, traditional bread tends to be less satiating and increase the postprandial glycaemic index2. Thus, the great challenge of the cereal industry today is to innovate and reinvent a large part of its products, mainly by changing the traditional composition of food products, since it seems to be an effective method to improve the diet. Alternatives such as whole grains, other cereals or the incorporation of protein-rich flours such as legumes may help improve the nutritional quality of bread and have a favourable impact on consumers’ health3. Thus, in this study, a comparative analysis, and chemical parameters among two traditional wheat bread (smoked sausage and cheese, SSCB; and wine, WB) and five non-conventional bread supplemented with different cereals (rye, RB; legumes and cereals, LCB; biological seed, BSeB; biological spelt, BSpB; and chickpea and sprouted seeds, CSSB) was performed. The bread centesimal composition was evaluated by AOAC official procedures; free sugars using HPLC-RI, and fatty acids by GC-FID. Regarding the chemical characterisation of traditional bread, SSCB showed a high protein concentration (9.95±0.02 g 100g-1 FW). However, it was also the bread with the highest amount of fat and a high percentage of saturated fatty acids (6.1±0.1 g 100g-1 FW and 67.1±0.4 %, respectively). WB revealed the highest concentration of free sugars (37.6±1.8 g 100g-1 FW). In general, the non-conventional bread presented lower energy and higher polyunsaturated fatty acids than the traditional. Additionally, RB, BSpB, and CSSB presented the lowest fat concentration, with CSSB showing the highest concentration of dietary fibre (7.2±0.4 g 100g-1 FW). This study demonstrates that incorporating alternative flours produces bread of higher nutritional quality. In general, non-conventional bread is lower in calories, fat and have a higher percentage of polyunsaturated fatty acids and dietary fibre.
- Comparison of different bread types: chemical and physical parametersPublication . Carocho, Márcio; Morales, Patricia; Ciudad-Mulero, María; Fernández-Ruiz, Virginia; Ferreira, Elisabete; Heleno, Sandrina A.; Rodrigues, Paula; Barros, Lillian; Ferreira, Isabel C.F.R.In this work, the chemical and physical profile of 5 different bread types (Multicereal bread, Bavaria wheat bread, Wholemeal bread, Rye and Oat bread) were analysed in depth, namely the nutritional profile, individual fatty acids and soluble sugars through GC-FID and HPLC-RI, respectively, as well as the mineral profile, including micro and macroelements. Furthermore, a texture profile analysis was carried out in addition to the measurement of the crust colour. Each bread type showed a distinct profile, with Wholemeal and Bavaria having the lowest calories, and Oat the highest. Multicereal showed the highest amount of unsaturated fatty acids, while Wholemeal and Rye scored the least sodium amounts. The hardest bread was Rye and the easiest to chew were Oat and Bavaria breads. The latter was also the one with the darkest crumb of all the analysed breads. This work shows that bread can be baked to meet the needs and particularities of various kinds of diets.
- Económicos” cakes strengthened with chestnut: effects on texture and colorPublication . Pedrosa, Mariana C.; Ueda, Jonata Massao; Fernandes, Filipa Alexandra; Ferreira, Elisabete; Heleno, Sandrina A.; Carocho, Márcio; Barros, Lillian; Ferreira, Isabel C.F.R.Cereals grains, such as wheat, rice and corn starch are one of the main sources of nutrients and energy contributors to the human diet. Furthermore, wheat baked products are historically the basis of the diet in Europe [1]. The “económicos” are traditional cakes from Portugal, made with flour, sugar, margarine, olive oils, eggs and brandy and quite appreciated by consumers, because of the good taste [2]. Different sources of flour can be used in pastry products, however, the gluten present in wheat flour, along with starch maintain the union between the ingredients, provide the structure of the baked product and also the elasticity and extensiveness of the mass. Therefore, with the use of other sources of flour, the presence of gluten becomes minimal and the cake tends to become brittle and compact [3,4], usually with an inferior quality compared to foods which contain it, namely at the level of low nutritional value, weak coloration, higher tendency to crumble and, mainly, low volume [3]. Thus, the main objectives of this work were to analyse the texture and color of “económicos” incorporated with chestnut flower, thus strengthening the económicos nutritional value and not fully reducing gluten. Color was analysed using a portable colorimeter, with analysis of the L*, a* and b* coordinates on the top, bottom and inside sections of the “económicos”. Texture was analysed using a texturometer and a texture profile analysis, rendering the dimensions of hardness, adhesiveness, resilience, cohesiveness, springiness, gomosity, chewiness and firmness. Both analysis were carried out over the course of 25 days and the samples were compared with control económicos with only wheat flour. Overall, significant interaction was sought for all analysis of color, except for red-green on the top of the “económico” and lightness of the inside, being the chestnut samples significantly darker than the control ones. Storage time showed, as expected, a higher influence on the texture profile, especially in terms of hardness, cohesiveness, springiness and chewiness, with statistical differences found from the first to the 11th day. The chestnut flower only influenced the springiness, making thus reducing this dimension. Chestnut flour can be useful to fortify these cheap snacks, although analysis on the chemical, nutritional and microbial analyses are being processed
- Improving the physicochemical properties of a traditional portuguese cake – “económicos” with chestnut flourPublication . Fernandes, Filipa Alexandra; Pedrosa, Mariana C.; Ueda, Jonata Massao; Ferreira, Elisabete; Rodrigues, Paula; Heleno, Sandrina A.; Carocho, Márcio; Prieto Lage, Miguel A.; Ferreira, Isabel C.F.R.; Barros, Lillian“Económicos” are traditional Portuguese pastry products; although their production is low-cost, their nutritional value is equally low. Since it is a widely consumed product in the Trás-os-Montes region, it is important to add value to it without making significant changes to the traditional recipe. Thus, this work has the main objective to increase the nutritional power of “económicos” through the incorporation of chestnut (Castanea sativa) fruit flour. The influence of the incorporation of 9% of chestnut flour as a new ingredient was analysed in terms of physical parameters (texture, colour, pH, water activity and moisture), nutritional content (according to the official AOAC methodology) and chemical parameters (sugars, fatty acids and organic acids) and the ability to control the microbial load over shelf life (32 days). Overall, the addition of the chestnut flour did not drastically change the appearance of the chemical and physical profiles of the cakes, but resulted in a lighter crumb (L*), slight changes in the texture profile, reduction of fat, and most importantly, introduced healthier flour to this inexpensive cake. Moreover, it did not stimu- late the growth of microorganisms (total aerobic mesophiles, coliforms, Bacillus cereus, molds, and yeasts) during the 32 days of storage.
- Influence of chestnut flour and chestnut dried pieces on the nutritional profile of a Portuguese traditional cake. XV Encontro de Química dos Alimentos. MadeiraPublication . Fernandes, Filipa Alexandra; Pedrosa, Mariana C.; Ueda, Jonata Massao; Ferreira, Elisabete; Heleno, Sandrina A.; Carocho, Márcio; Prieto Lage, Miguel A.; Ferreira, Isabel C.F.R.; Barros, LillianThe combination of flour, sugar, margarine, olive oil, eggs and brandy give rise to a traditional Portuguese pastry product from the region of Trás-os-Montes, which is highly consumed and appreciated, however, its nutritional profile does not bring much benefits1,2. Currently, the percentage of consumers concerned about what they eat is increasing, demanding diversified products and with less processed ingredients. In this perspective, the objective of this work was to verify the influence of chestnut flour (Castanea sativa Mill.) and chestnut pieces on the nutritional composition of the "Económicos", to increase the value of a product with high economic impact, in Trás-os-Montes, the chestnut, known for its interesting nutritional and bioactive properties. The nutritional profile analysis, including proteins, crude fat, moisture, ash, fibers, carbohydrates, and energy were performed following the AOAC official methods.3 Thus, one lot of “Económicos” was incorporated with 9% chestnut flour, another one with pieces of dried chestnut, and finally another one, the control lot, without any incorporation. This traditional Portuguese pastry product showed a relatively low moisture content (13.9 ± 0.6 g/100 g), with carbohydrates being the macronutrient present in the highest quantity (67 ± 1 g/100), followed by proteins (18.3 ± 0.9 g/100 g), offering an energy value of 345 Kcal. Statistically, it appears that both the chestnut flour and the chestnut pieces significantly reduced the humidity of the “Económicos”. Regarding crude fat, no significant differences were sought between the samples, being the same recorded for, ash and fiber content in the different products analyzed. Regarding carbohydrates, the pieces of chestnut significantly increased the content in carbohydrates, while no differences were sought between the control and chestnut flour. Finally, considering energy, the “Económicos” with chestnut pieces showed a significantly higher amount of energy. This work showed that chestnut products do not have a significantly negative influence on traditional "Económicos” and may be a good asset for the diversification of this traditional product and valorization of chestnuts. Furthermore, organoleptic, and bioactive analysis should be pursued to understand other positive effects this dried nut could have on the “Económicos”.
- Nutritional enrichment of "Económicos" through the incorporation of chestnut flourPublication . Fernandes, Filipa Alexandra; Pedrosa, Mariana C.; Ueda, Jonata Massao; Ferreira, Elisabete; Heleno, Sandrina A.; Carocho, Márcio; Prieto Lage, Miguel A.; Ferreira, Isabel C.F.R.; Barros, Lillian“Económicos” are traditional Portuguese cakes from the region of Trás-os-Montes, made from inexpensive ingredients, such as flour, sugar, margarine, olive oil, eggs and brandy. Although widely consumed, the combination of ingredients does not provide any significant nutritional benefit [1]. The species Castanea sativa Mill. represents a valuable natural resource in Northern Portugal, however not all fruits are commercialized due to fruit calibre requirements [2]. There are several studies that demonstrate the nutritional importance of chestnuts [3], thus, increasing the nutritional value of "Económicos" with chestnut, which could be an opportunity to improve these cakes. Therefore, in the present work, “económicos were incorporated with chestnut flour and analyzed over 32 days of storage time. The nutritional profile analysis, including proteins, crude fat, moisture, ash, fibers, carbohydrates and energy were carried out following the AOAC official methods [4]. Soluble sugars were determined using HPLC-RI, organic acids by UPLC-DAD and fatty acids by GC-FID. Two batches of “Económicos” were used, one with 9% of chestnut flour and the other one without any incorporation, and a two-way analysis of variance was applied (storage time and type of flour as the main factors). This traditional Portuguese pastry product showed a relatively low moisture content (13.1±0.8 g/100 g fw), with carbohydrates being the macronutrient present in the highest quantity (57±2 g/100 g fw), followed by proteins (7.4±0.5 g/100 g fw), offering an energy value of 417±8 kcal/100 g fw. Sucrose (28±4 g/100 g fw) was the only feee sugar present, while two organic acids were identified, with oxalic acid (0.04±0.01 g/100 g fw) standing out. Fourteen fatty acids were also found, with greater abundance of butyric (C4:0 – 11.4±1.6 g/100 g fw) and linoleic (C18:2n6c – 1.9±0.4 g/100 g fw) acids. Regarding the nutritional value of "Económicos", for moisture and ash, the interaction of both factors was significant, which did not allow for an individual classification of these factors; there was a statistically higher amount of crude fat in the control samples, but lower carbohydrates, meaning that the flour significantly influences the content of these two nutrients. Regarding the content in proteins, fibers and energy, no significant differences were verified. For the sucrose content and for the individual and total content of organic acids, a significant interaction between both factors was detected, although through the estimated marginal means, a higher amount of all these molecules was detected in the cakes with chestnut flour. Finally, concerning the fatty acid composition, the interaction of the two factors was significant, not allowing an individual classification. It could be concluded that the chestnut flour does not significantly influence the composition of the traditional "Económicos" at 9% of total flour, contributing to a market diversification and valorisation of this traditional product, while also providing higher nourishment and bioactive molecules to the traditional cakes. Sensorial analysis will be performed on the developed Económicos, as well as the bioactive analysis to understand other positive effects that chestnut flour can add to the “Económicos”.