Please use this identifier to cite or link to this item:
acessibilidade
http://hdl.handle.net/20.500.12207/5954
Title: | New food, new technology: Innovative spreadable cream with strawberry syrup |
Authors: | Lima, Gabriela Ganhão, Sofia Ruivo, Paula Oliveira, Maria Macedo, Antónia Brandão, Carlos Guerra, Manuela Morgado, Cátia Alves, Marco Henriques, Marília |
Keywords: | Water-in-oil food emulsion Strawberry syrup Innovative spreadable cream Sustainable agri-food system |
Issue Date: | 18-Jan-2023 |
Publisher: | Springer |
Citation: | Lima, G. B., Ganhão, S., Ruivo, P., Oliveira, M. A., Macedo, A., Brandão, C., Guerra, M., Morgado, C., Alves, M., & Henriques, M. (2023). New food, new technology: Innovative spreadable cream with strawberry syrup. European Food Research and Technology, 249, 821-828. https://doi.org/10.1007/s00217-022-04179-5 |
Abstract: | A strawberry spreadable cream was developed, valorizing regional raw materials, contributing to food waste reduction and agri-food ecosystem sustainability. Spreadable creams are water-in-oil emulsions whose lipid phase normally contains a blend of vegetable oils, natural colourants, stabilizers, emulsifiers, flavourings, antioxidants, lecithin, and fat-soluble vitamins. The aqueous phase normally contains skim milk proteins and small quantities of other ingredients, such as salt, preservatives, thickeners, and water-soluble vitamins. The methodology involved the experimental technological development articulated with microbiological, proximal, physicochemical, and sensorial analysis. This new product revealed nutritional advantages over similar products already on the market. The final prototype was subjected to food pairing and food design with incremental acceptance according to gastronomic use, in addition to its direct use as a spreadable cream. This work was part of the project Agrio et Emulsio—new products development (POCI-01-0145-FEDER-023583), whose main objective was the formulation and design of innovative food emulsions based on processed raw materials, with potential application in certain markets such as gourmet, diet, and vegan. |
Peer reviewed: | yes |
URI: | https://hdl.handle.net/20.500.12207/5954 |
metadata.dc.identifier.doi: | https://doi.org/10.1007/s00217-022-04179-5 |
ISSN: | 1438-2385 |
Publisher version: | http://link.springer.com/journal/217 |
Appears in Collections: | D-TCA - Artigos em revistas indexadas à WoS/Scopus |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
New food, new technology_Antoniamacedo_PDFA.pdf | 339.76 kB | Adobe PDF | View/Open |
This item is licensed under a Creative Commons License