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Desenvolvimento e otimização de bombons de alfarroba
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Abstract(s)
A indústria alimentar é um setor de extrema importância por todo o mundo, pelo que se destaca a necessidade de inovação com novos produtos e reinvenção dos já existentes. A alfarroba, fruto colhido da espécie Ceratonia siliqua L., tem vindo a destacar-se em várias indústrias, incluindo a alimentar, como potencial substituto ao cacau. A presente dissertação, foi desenvolvida no âmbito de um estágio e teve como objetivo desenvolver e caracterizar bombons de alfarroba com recheio semilíquido. Os bombons foram desenvolvidos com a mesma formulação de cobertura e recheio, variando as condições de produção. Os bombons foram avaliados em termos de dimensões, cor, textura, atividade da água, presença de fat bloom e características sensoriais. Com base nos resultados obtidos, verificou-se que os bombons desenvolvidos apresentaram um diâmetro de cerca de 31 mm e uma altura entre 11 e 12 mm. Em relação à cor, os bombons apresentaram valores de luminosidade (L*) inferiores a 50, com os parâmetros a* e b* a variarem entre 1,5 e 3. Quanto à textura todos os bombons demonstraram uma dureza entre 1400 e 1500 g.f. A atividade da água do recheio e da cobertura foi bastante baixa com valores de 0,300 e 0,360, respetivamente. Verificou-se o aparecimento de fat bloom em algumas amostras, nomeadamente na amostra T2. Relativamente à análise sensorial, o painel de provadores demonstrou uma ligeira preferência pelo bombom com recheio (amostra 2), particularmente no sabor, no sabor a amêndoa e na apreciação global. Em síntese, foram recolhidos todos os dados necessários para, doravante, otimizar o protocolo e adaptar a produção à escala industrial.
The food industry is an extremely important sector all over the world, so there is a need to innovate with new products and reinvent existing ones. Carob, the fruit harvested from the Ceratonia siliqua L. species, has been gaining prominence in various industries, including the food industry, as a potential substitute for cocoa. The aim of this internship project was to develop and characterize carob bonbons with a semi-liquid filling. The bonbons were developed with the same coating and filling formulation, varying the production conditions. The bonbons were evaluated in terms of their dimensions, color, texture, water activity, fat bloom and sensory analysis. The results showed that the bonbons developed had a diameter of around 31 mm and a height of between 11-12 mm. The bonbons had a luminosity (L*) of less than 50 and the a* and b* parameters varied between 1.5 and 3. In terms of texture, all the bonbons had a hardness of between 1400 and 1500 g.f. The water activity of the filling and topping used for the developed bonbons was quite low with values of 0.300 and 0.360 respectively. Fat bloom appeared in some samples, particularly in sample T2. The panel of tasters slightly preferred the filled bonbon (sample 2) in terms of taste, almond flavor and overall appreciation. In short, all the data needed to optimize the protocol and adapt production to an industrial scale has been collected.
The food industry is an extremely important sector all over the world, so there is a need to innovate with new products and reinvent existing ones. Carob, the fruit harvested from the Ceratonia siliqua L. species, has been gaining prominence in various industries, including the food industry, as a potential substitute for cocoa. The aim of this internship project was to develop and characterize carob bonbons with a semi-liquid filling. The bonbons were developed with the same coating and filling formulation, varying the production conditions. The bonbons were evaluated in terms of their dimensions, color, texture, water activity, fat bloom and sensory analysis. The results showed that the bonbons developed had a diameter of around 31 mm and a height of between 11-12 mm. The bonbons had a luminosity (L*) of less than 50 and the a* and b* parameters varied between 1.5 and 3. In terms of texture, all the bonbons had a hardness of between 1400 and 1500 g.f. The water activity of the filling and topping used for the developed bonbons was quite low with values of 0.300 and 0.360 respectively. Fat bloom appeared in some samples, particularly in sample T2. The panel of tasters slightly preferred the filled bonbon (sample 2) in terms of taste, almond flavor and overall appreciation. In short, all the data needed to optimize the protocol and adapt production to an industrial scale has been collected.
Description
Keywords
Bombons Alfarroba Cacau Recheio Caracterização