Percorrer por autor "Ferreira, Fernanda"
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- A breakthrough on bread formulation: natural mineral water as a novel functional ingredientPublication . Ferreira, Fernanda; Ueda, Jonata Massao; Guimarães, Rafaela; Heleno, Sandrina A.; Carocho, Márcio; Lemos, André; Pintado, Manuela; Alves, Maria José; Barros, LillianThe food industry has a significant impact on global economy. The development of new products and food ingredients that improve the nutritional, functional, and organoleptic properties play a critical role in the discovery of higher-quality products. Bread is one of the most common foods found in most people's daily diets. Water plays a crucial role in its preparation, since it hydrates the flour, amide, and proteins. In this way, natural mineral waters (thermal and carbonated) are rich in trace elements, presenting great potential in the development of new enriched products [1,2] . The main purpose of this study was to create bread, biju, and chapata formulations that used natural mineral water instead of regular water to better understand the impact of different liquids on the physicochemical properties and centesimal composition of bread (thermal and carbonated). After cooking, parameters such as carbohydrates, ash, fat, protein, salt content, pH, water activity, minerals and fatty acids were determined. With regards to the centesimal composition, the carbonated and thermal biju breads showed significant increase in the energy value when compared to normal bread. Although the chapata thermal bread had the highest protein and salt content, the energy value remained unchanged. Noteworthy, analyzing the fatty acid profile for the thermal biju bread there was a significant decrease in the PUFA content. Considering the chapata bread (carbonated and thermal) highest contents of mainly SFA and MUFA were found. When comparing normal bread with carbonated and thermal chapata breads in pH parameter, these breads showed the highest values, while the water activity increased in the carbonated and thermal biju bread. Finally, a highest total mineral content, was observed in the carbonated and thermal biju bread. Overall, the results suggest that thermal and carbonated waters could be useful ingredients in the development of novel functional products
- Harnessing the Power of Natural Mineral Waters in Bread Formulations: Effects on Chemical, Physical, and Physicochemical PropertiesPublication . Ferreira, Fernanda; Guimarães, Rafaela; Lemos, André; Milho, Catarina; Silveira, Tayse F. F. da; Ueda, Jonata Massao; Carocho, Márcio; Heleno, Sandrina A.; Barros, Lillian; Ferreira, Isabel C.F.R.; Pintado, Manuela; Alves, Maria JoséThis study aimed to evaluate the feasibility of incorporating natural mineral waters (NMW), including thermal water (TW) and bottled mineral water (BMW), into bread (‘biju’ type) to enhance its mineral content and explore their impacts on physicochemical, technological, biochemical, and chemical composition. NMW, rich in sodium, potassium, and magnesium, resulted in bread formulations with higher contents of these minerals and greater total mineral levels, thus potentially enriching food products. Proximate composition analysis showed no significant differences in moisture, proteins, carbohydrates, and energy, except for lipids and soluble sugars. Texture analysis revealed that water type influenced textural properties, with salt content affecting hardness, springiness, and cohesiveness. Viability analysis of Saccharomyces cerevisiae showed consistent results across formulations, suggesting water pH and mineral content did not significantly affect fermentation. In addition, bread formulations without added salt were developed to assess the potential of sodium-rich NMW as a natural source of salt. For these samples, and considering the parameters assessed, except for salt and sodium content, the differences observed were slight compared to salt-added formulations, highlighting NMW’s potential to produce low-salt bread. These findings not only enhance the value of local resources but also offer an innovative and sustainable strategy for utilizing NMW springs across Europe.
- Traditional breads prepared with Portuguese thermal mineral waters: effects on centesimal and mineral compositionPublication . Ferreira, Fernanda; Ueda, Jonata Massao; Silveira, Tayse F. F. da; Heleno, Sandrina A.; Guimarães, Rafaela; Lemos, André; Pintado, Manuela; Alves, Maria José; Barros, LillianThermal waters (TW) are natural mineral waters emerging from the inside of a thermal spring, being known for their mineral composition, therapeutic application or health beneficial effects. The Northern region holds one of the main centers of TW in Portugal, located in Chaves. Although it has been used in comestic and pharmaceutical fields, in food products it has been underexploited. Thus, this study aimed to evaluate the effect of TW incorporation on the centesimal and mineral composition of Biju bread, which is typically consumed in Portugal. Breads were prepared using 80% of TW from Chaves, Vila Real, Portugal. According to the obtained results, the incorporation of TW did not affect the content of moisture, proteins, carbohydrates and energetic value. Compared with the Biju control, the mineral composition of potassium (K), sodium (Na), magnesium (Mg), iron (Fe) and zinc (Zn) increased in Biju bread with addition of TW and revealed the major minerals found in the sample. The total concentration minerals for both formulations (biju control and biju TW) ranged among 543,1658 and 599,4273 mg/100g FW, respectively. Thus, these results indicate that TW may be successfully incorporated in breads, adding value to regional products, and potentially improving their nutritional value.