Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.5/6790
Título: Snacks de iogurte. Desenvolvimento de uma nova gama de produtos: snacks saudáveis
Autor: Sheik, Assmah Aslam
Orientador: Prista, Catarina Geoffroy
Martins, Margarida Moldão
Palavras-chave: yogurt
crispy texture
sensory analysis
Data de Defesa: 2014
Editora: ISA
Citação: Sheik, A.A. - Snacks de iogurte. Desenvolvimento de uma nova gama de produtos: snacks saudáveis. Lisboa: ISA, 2014, 79 p.
Resumo: The intake of easy consumption foods, alongside with concerns about health issues, has been growing, being one of the areas where the food industry has invested more. This project was intended to develop new products within the range of snacks of yogurt, combining the healthy to the pleasant. Five different formulations of snacks were developed in order to create a wider range of products: yogurt, strawberries, banana, mango and carob flour. For this a thickening agent was used as a processing aid and yogurt to which a specific flavor with or without sugar was added. To evaluate the most suitable packaging, two types of materials with gas barrier and water steam were tested: a transparent (polyethylene) one and a light barrier (complex laminate) one. The packaged snacks were kept for two months at room temperature and sensory analyzed by a trained panel (descriptive analysis) and by the consumers. Snacks showed crispy texture and a nice flavor, and were appreciated by the majority of consumers, the mango ones being the most appreciated. The tested packaging did not avoid changing the crispy texture of the snacks. The packaging of the complex laminate proved to be more effective in preserving the overall quality
Descrição: Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
URI: http://hdl.handle.net/10400.5/6790
Aparece nas colecções:BISA - Dissertações de Mestrado / Master Thesis

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