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Authors
Advisor(s)
Abstract(s)
Os consumidores, conscientes da utilização generalizada de aditivos artificiais,
procuram cada vez mais por uma alimentação mais natural e, portanto, mais saudável.
Esta mudança de comportamento está a forçar a indústria a responder a estes novos
desafios, estando a indústria alimentar a trabalhar arduamente para se adaptar melhor a
esta nova realidade.
Neste trabalho foram usados três corantes de origem natural, um pigmento extraído
de Amaranthus Caudatus L., a curcumina e paprica. Estes corantes foram incorporados
em três produtos alimentares: cheesecake, gelado e manteiga. Os efeitos da incorporação
destes corantes naturais foram avaliados através da análise dos parâmetros físicos em
fresco (cor, pH, atividade da água e humidade), assim como pela sua composição
centesimal, ao longo do tempo de prateleira de cada um dos alimentos. Globalmente, estes
corantes naturais mostraram ter poder corante suficiente para cumprirem o seu propósito,
sendo que o extrato de Amaranthus caudatus L., apresenta maior poder corante.
Demonstraram também não alterar significativamente a composição nutricional das
amostras, sendo por isso uma alternativa interessante pois espera-se que a utilização de
corantes, sejam eles naturais ou artificiais, não afetem a composição do alimento em
questão, tendo se verificado ligeiras alterações nas formulações de manteiga.
Para verificar a aceitação por parte dos consumidores de alimentos corados com
diferentes corantes alimentares foi lhes pedido para preencher um questionário depois da
prova de amostras, e foi realizado à posteriori o estudo e o tratamento estatístico dos
dados. Foi possível verificar que mais de 61% compraria um dos produtos corados com
os corantes naturais em estudo, e que a cor laranja (atribuída à paprica) destaca-se pela
persistência do sabor e pelo seu odor mais intenso nos três tipos de alimentos analisados.
Em conclusão, estes corantes alimentares, foram estudados em três amostras
alimentares de base láctea, tendo revelado potencial de aplicação na indústria alimentar
devido à elevada estabilidade observada ao longo do tempo de prateleira destes alimentos,
abrindo-se assim a oportunidade para o estudo mais aprofundado sobre a estabilidade
destes ingredientes quando aplicados noutros produtos alimentares.
Consumers, aware of the widespread use of artificial additives, are increasingly looking for a more natural, and therefore healthier diet. This change in behavior is forcing the industry to respond to these new challenges and the food industry is working hard to better adapt to this new reality. In this work, three colours of natural origin were used, a pigment extracted from Amaranthus Caudatus L., curcumin and paprika. These colours were incorporated into three food products: cheesecake, ice cream and butter. The effects of the incorporation of these natural colours were evaluated by the analysis of physical parameters in fresh product (colour, pH, water activity and humidity), as well as by their centesimal composition, throughout the shelf life of each of the foods. Globally, these natural colourings showed to have sufficient colouring power to fulfil their purpose, being that the extract of Amaranthus caudatus L., presents a higher colouring power. They also proved not to significantly alter the nutritional composition of the samples, being therefore an interesting alternative, since it is expected that the use of colorants, whether natural or artificial, does not affect the composition of the food in question, having been verified slight alterations in the butter formulations. To verify consumer acceptance of foods coloured with different food colours, they were asked to fill in a questionnaire after sampling, and the study and statistical treatment of the data was carried out a posteriori. It was possible to verify that more than 61% would buy one of the products coloured with the natural colourings under study, and that the orange colour (attributed to paprika) stands out for its persistence of flavour and its most intense smell in the three types of food analysed. In conclusion, these food colours were studied in three milk-based food samples, revealing potential application in the food industry due to the high stability observed along the shelf-life of these foods. This opens up the opportunity to further study the stability of these ingredients when applied to other food products.
Consumers, aware of the widespread use of artificial additives, are increasingly looking for a more natural, and therefore healthier diet. This change in behavior is forcing the industry to respond to these new challenges and the food industry is working hard to better adapt to this new reality. In this work, three colours of natural origin were used, a pigment extracted from Amaranthus Caudatus L., curcumin and paprika. These colours were incorporated into three food products: cheesecake, ice cream and butter. The effects of the incorporation of these natural colours were evaluated by the analysis of physical parameters in fresh product (colour, pH, water activity and humidity), as well as by their centesimal composition, throughout the shelf life of each of the foods. Globally, these natural colourings showed to have sufficient colouring power to fulfil their purpose, being that the extract of Amaranthus caudatus L., presents a higher colouring power. They also proved not to significantly alter the nutritional composition of the samples, being therefore an interesting alternative, since it is expected that the use of colorants, whether natural or artificial, does not affect the composition of the food in question, having been verified slight alterations in the butter formulations. To verify consumer acceptance of foods coloured with different food colours, they were asked to fill in a questionnaire after sampling, and the study and statistical treatment of the data was carried out a posteriori. It was possible to verify that more than 61% would buy one of the products coloured with the natural colourings under study, and that the orange colour (attributed to paprika) stands out for its persistence of flavour and its most intense smell in the three types of food analysed. In conclusion, these food colours were studied in three milk-based food samples, revealing potential application in the food industry due to the high stability observed along the shelf-life of these foods. This opens up the opportunity to further study the stability of these ingredients when applied to other food products.
Description
Mestrado de dupla diplomação com a Universidad de Salamanca
Keywords
Amaranthus Caudatus L. Capsicum annuum L. Curcuma longa L. Corantes naturais Composição nutricional Avaliação sensorial