Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.5/8245
Título: Desenvolvimento de rebuçados com incorporação de microalgas
Autor: Germano, João Pedro Sequeira
Orientador: Sousa, Isabel Maria Nunes de
Raymundo, Anabela Moreira
Palavras-chave: confectionery product
microalgae
essences
Chlorella vulgaris
Spirulina platensis
storage conditions
Data de Defesa: 2014
Editora: ISA/UL
Citação: Germano, J.P.S. - Desenvolvimento de rebuçados com incorporação de microalgas. Lisboa: ISA, 2014, 92 p.
Resumo: The main purpose of this work was to develop a confectionery product containing two microalgae – Chlorella vulgaris and Spirulina platensis – at several concentrations. Underlying this main purpose was intended to study the behavior of the product developed in four different storage conditions. To this end, were assessed of color, moisture, water activity (aw), antioxidant activity and sensory analysis along the storage conditions. Finally, it was intended to compare the products developed with microalgae. Regarding the color parameter, it was found that there is na increase in green staining accompanying the increasing concentrations of microalgae. However, this increase in color between the products with different concentrations of microalgae, only becomes noticeable sensorially with additions of microalgae equal or higher than 0.10%. The moisture and aw were found to have a very similar behavior between the control product and those containing microalgae. The products with microalgae follow the hygroscopic profile of control products and exhibit good stability, as does the aw. Products with higher antioxidant activity were, in general, those containing 0.10% of microalgae. Sensory analysis revealed that products with better ratings were those containing essence of melon
Descrição: Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
URI: http://hdl.handle.net/10400.5/8245
Aparece nas colecções:BISA - Dissertações de Mestrado / Master Thesis

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