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Abstract(s)
Em Portugal, os “cuscos” foram trazidos pela cultura muçulmana, tendo chegado a este país em meados do século XVI, e, mais concretamente à região de Trás-os-Montes, onde são muito apreciados. Contudo, ainda existem poucos dados físico-químicos e microbiológicos para este produto. Neste sentido, o presente trabalho teve como principais objetivos proceder à caracterização físico-química e microbiológica de cuscos artesanais produzidos em Trás-os-Montes, acompanhar um produtor local de modo a conhecer uma das formas como este produto é confecionado nesta região, avaliar o efeito do processamento nas propriedades físico-químicas e microbiológicas, e, por fim, comparar os resultados obtidos com os dados existentes para amostras comerciais (cuscuz).
Ao analisar cinco amostras de diferentes produtores, observaram-se diferenças significativas em determinados parâmetros, como por exemplo, na cor e nos teores de humidade, proteína, gordura e sal. Em relação aos ácidos gordos, em quase todas as amostras, o ácido linoleico (C18:2n6c) foi o predominante ( > 48%), seguido dos ácidos oleico (C18:1n9c) e palmítico (C16:0). Em relação à qualidade microbiológica, obtiveram-se resultados Satisfatórios em relação à Escherichia coli e Enterobacteriaceae, indicativos da existência de boas práticas de higienização. Em relação aos indicadores de alteração (aeróbios totais), a qualidade microbiológica mostrou ser Aceitável. Já em relação ao Staphylococcus spp., as amostras forneceram resultados Não Satisfatórios, indicativos da necessidade de serem estabelecidas medidas corretivas, como o cumprimento de Boas Práticas de Higiene Pessoal.
Ao acompanhar o modo de produção dos cuscos de um produtor local, verificou-se que foi utilizada farinha de trigo, em vez de farinha de trigo Barbela. Este facto deve ser considerado no futuro, aquando da elaboração do caderno de especificações deste produto, uma vez que, a futura certificação pode ser posta em causa, se o indicado nesse documento não for seguido na íntegra.
Durante o fabrico e armazenamento dos cuscos (15 dias, 1, 2 e 3 meses), algumas alterações ao nível da cor foram observadas. Pelo contrário, menores variações foram detetadas nos valores de pH, acidez titulável e açúcares redutores, sendo o último resultado indicativo de não ter ocorrido a hidrólise do amido numa extensão significativa. Além disso, não se observaram alterações significativas no perfil lipídico. O presente trabalho também permitiu verificar que é muito importante garantir a qualidade da farinha utilizada na elaboração dos cuscos, uma vez que, se obtiveram resultados Não satisfatórios para a farinha em relação à E. coli, Enterobacteriaceae e Staphylococcus spp.. Já em relação às mãos do manipulador, os resultados obtidos foram Satisfatórios. Ao comparar, em termos nutricionais, os cuscos transmontanos com amostras de cuscuz comerciais, verificou-se que os primeiros apresentaram menores teores de proteína e gordura. Contudo, apresentaram maiores teores de sal, ponto a ter em consideração pelos produtores locais, face às tendências atuais da procura de alimentos mais saudáveis por parte dos consumidores.
Em termos globais, verificou-se que há inúmeros pontos durante o fabrico dos cuscos tradicionais transmontanos que devem ser melhorados, passando pelo cumprimento das Boas Práticas de Higiene Pessoal e de Fabrico, com vista à obtenção de um produto de excelente qualidade. Também se considera que o presente trabalho será uma mais-valia no futuro, uma vez que, a Câmara Municipal de Vinhais tem vindo a trabalhar no Caderno de Especificações dos cuscos, de modo a conseguir a certificação deste produto como uma Especialidade Tradicional Garantida.
In Portugal, the “cuscos” were brought by the Muslim culture, arriving in this country in the mid-16th century, and more specifically in Trás-os-Montes region, where they are much appreciated. However, there are still few physicochemical and microbiological data for this product. In this sense, the present work had as main objectives to proceed to the physicochemical and microbiological characterization of artisanal couscous produced in Trás-os-Montes, to accompany a local producer in order to know one of the ways this product is made in this region, to evaluate the effect of processing on physicochemical and microbiological properties, and finally to compare the results obtained with existing data for commercial samples (couscous). When analyzing five samples from different producers, significant differences were observed in certain parameters, such as color, moisture, protein, fat and salt contents. Regarding fatty acids, in almost all samples, linoleic acid (C18:2n6c) was predominant (>48%), followed by oleic (C18:1n9c) and palmitic (C16:0) acids. Regarding the microbiological quality, Satisfactory results were obtained in relation to E. coli and Enterobacteriaceae, indicating the existence of good hygiene practices. Regarding the indicators of alteration (total aerobic), the microbiological quality was found to be Acceptable. In relation to Staphylococcus spp., the samples provided Unsatisfactory results, indicating the need for corrective measures, such as compliance with Good Personal Hygiene Practices. Following the production process of “cuscos” of a local producer, it was found that wheat flour was used instead of Barbela wheat flour. This should be taken into account in the future when establishing the product specifications for this product, as the future certification could be questioned if not fully followed. During the manufacture and storage of the “cuscos” (15 days, 1, 2 and 3 months), some color changes were observed. In contrast, minor variations were detected in pH, titratable acidity and reducing sugars, the last result indicating no starch hydrolysis to a significant extent. In addition, no significant changes in lipid profile were observed. The present work also showed that it is very important to guarantee the quality of the flour used in the preparation of “cuscos”, since Unsatisfactory results were obtained for the flour in relation to E. coli, Enterobacteriaceae and Staphylococcus spp.. Concerning the hands of the producer, the results obtained were Satisfactory. When comparing, in nutritional terms, the “cuscos” of Trás-os-Montes region with commercial samples of couscous, it was found that the first ones had lower protein and fat contents. However, they had higher salt levels, a point to be considered by the local producers, given the current trends in consumers demands for healthier foods. Overall, it has been found that there are numerous points during the manufacture of traditional “cuscos” of Trás-os-Montes that need to be improved through compliance with Good Personal Hygiene and Manufacturing Practices in order to obtain an excellent quality product. It is also considered that the present work will be an asset in the future, since the Municipality of Vinhais has been working in the specification of “cuscos”, in order to achieve the certification of this product as a Traditional Specialty Guaranteed.
In Portugal, the “cuscos” were brought by the Muslim culture, arriving in this country in the mid-16th century, and more specifically in Trás-os-Montes region, where they are much appreciated. However, there are still few physicochemical and microbiological data for this product. In this sense, the present work had as main objectives to proceed to the physicochemical and microbiological characterization of artisanal couscous produced in Trás-os-Montes, to accompany a local producer in order to know one of the ways this product is made in this region, to evaluate the effect of processing on physicochemical and microbiological properties, and finally to compare the results obtained with existing data for commercial samples (couscous). When analyzing five samples from different producers, significant differences were observed in certain parameters, such as color, moisture, protein, fat and salt contents. Regarding fatty acids, in almost all samples, linoleic acid (C18:2n6c) was predominant (>48%), followed by oleic (C18:1n9c) and palmitic (C16:0) acids. Regarding the microbiological quality, Satisfactory results were obtained in relation to E. coli and Enterobacteriaceae, indicating the existence of good hygiene practices. Regarding the indicators of alteration (total aerobic), the microbiological quality was found to be Acceptable. In relation to Staphylococcus spp., the samples provided Unsatisfactory results, indicating the need for corrective measures, such as compliance with Good Personal Hygiene Practices. Following the production process of “cuscos” of a local producer, it was found that wheat flour was used instead of Barbela wheat flour. This should be taken into account in the future when establishing the product specifications for this product, as the future certification could be questioned if not fully followed. During the manufacture and storage of the “cuscos” (15 days, 1, 2 and 3 months), some color changes were observed. In contrast, minor variations were detected in pH, titratable acidity and reducing sugars, the last result indicating no starch hydrolysis to a significant extent. In addition, no significant changes in lipid profile were observed. The present work also showed that it is very important to guarantee the quality of the flour used in the preparation of “cuscos”, since Unsatisfactory results were obtained for the flour in relation to E. coli, Enterobacteriaceae and Staphylococcus spp.. Concerning the hands of the producer, the results obtained were Satisfactory. When comparing, in nutritional terms, the “cuscos” of Trás-os-Montes region with commercial samples of couscous, it was found that the first ones had lower protein and fat contents. However, they had higher salt levels, a point to be considered by the local producers, given the current trends in consumers demands for healthier foods. Overall, it has been found that there are numerous points during the manufacture of traditional “cuscos” of Trás-os-Montes that need to be improved through compliance with Good Personal Hygiene and Manufacturing Practices in order to obtain an excellent quality product. It is also considered that the present work will be an asset in the future, since the Municipality of Vinhais has been working in the specification of “cuscos”, in order to achieve the certification of this product as a Traditional Specialty Guaranteed.
Description
Keywords
Cuscos transmontanos Cuscuz Confeção Composição nutricional Características microbiológicas