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Mediterranean Diet gastronomic experiences using olive oil and goat cheese

2024-09Journal article Restricted access
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dc.contributor.authorRatao, Isabel
dc.contributor.authorNunes Cabrita, Patrícia
dc.contributor.authorSilva, Beatriz
dc.contributor.authorViegas, Carina
dc.contributor.authorDionísio Serra, Manuel António
dc.contributor.authorQuintas, Célia
dc.date.accessioned2024-10-25T12:22:11Z
dc.date.available2024-10-25T12:22:11Z
dc.date.issued2024-09
dc.description.abstractThe present study aims to develop three food formulations, spreadable olive oil, goat cream cheese, and a cold dessert made of carob and goat cheese, using local elements of the Mediterranean diet (MD), namely, olive oil, fresh goat cheese, and carob derivatives in addition to hydrocolloids. The final products, with the best spread- ability, texture and consistency, were obtained using: a) methylcellulose 6% (w/v) for the spreadable olive oil; b) Locust Bean Gum (LBG) (0.5% w/w) for goat cream cheese; and c) Goat cream cheese (43.4%), carob flour (8.7%), glucose syrup (26.1%), olive oil (14.6%), powdered goat milk (3.8%), chia seeds (0.5%), LBG (0.7%), and cinnamon for the cold dessert. Subsequently, foods were refrigerated until evaluated by a consumer panel of 101 untrained tasters aged between 15 and 49 years. All the attributes were assessed on a scale from 1 to 5. The products were well accepted by the tasters with no significant differences registered among the different age groups regarding the food attributes, except for the sweetness of the dessert. The goat cream cheese obtained the highest acceptability (4.09 f 1.16-3.88 f 0.86) and creaminess (4.22 f 0.80-4.33 f 0.65) among the youngest consumers (<30 years), while the acceptability of spreadable olive oil was evaluated with values of 3.24 f 1.33-3.17 f 1.14 by the same age group, indicating the need to add seasonings, as salt substitutes, to improve the attributes flavour and aroma. The results highlight the potential of the three formulations to expand the range of food products and processing strategies in the hospitality, catering, and food industry, as well as to provide alternative foods associated with the MD food pattern.eng
dc.description.sponsorship072592;
dc.identifier.doi10.1016/j.ijgfs.2024.101013
dc.identifier.issn1878-450X
dc.identifier.urihttp://hdl.handle.net/10400.1/26153
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.relationMediterranean Institute for Agriculture, Environment and Development
dc.relationCHANGE - Global Change and Sustainability Institute
dc.relation.ispartofInternational Journal of Gastronomy and Food Science
dc.rights.uriN/A
dc.subjectMediterranean diet
dc.subjectOlive oil
dc.subjectGoat cheese
dc.subjectMethylcellulose
dc.subjectLocust bean gum (LBG)
dc.titleMediterranean Diet gastronomic experiences using olive oil and goat cheese
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMediterranean Institute for Agriculture, Environment and Development
oaire.awardTitleCHANGE - Global Change and Sustainability Institute
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F05183%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0121%2F2020/PT
oaire.citation.startPage101013
oaire.citation.titleInternational Journal of Gastronomy and Food Science
oaire.citation.volume37
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameRatao
person.familyNameNunes Cabrita
person.familyNameSilva
person.familyNameDionísio Serra
person.familyNameQuintas
person.givenNameIsabel
person.givenNamePatrícia
person.givenNameBeatriz
person.givenNameManuel António
person.givenNameCélia
person.identifier1393329
person.identifier.ciencia-id6F1D-E280-FF30
person.identifier.ciencia-idAC17-7A30-03BD
person.identifier.ciencia-idEA14-D76B-FF6E
person.identifier.orcid0000-0002-4989-1663
person.identifier.orcid0000-0002-7148-8950
person.identifier.orcid0000-0003-3391-9091
person.identifier.orcid0000-0002-0432-6345
person.identifier.orcid0000-0001-9680-5089
person.identifier.ridA-1477-2013
person.identifier.scopus-author-id7006823084
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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