Agrio et Emulsio – Strawberry spread

Authors

  • Maria Gabriela Basto de Lima Instituto Politécnico de Santarém – Escola Superior Agrária, Portugal
  • Sofia Margarida Manique Ganhão Instituto Politécnico de Santarém – Escola Superior Agrária, Portugal
  • Cristina Maria Carruço Laranjeira Instituto Politécnico de Santarém – Escola Superior Agrária, Portugal
  • Marília Oliveira Inácio Henriques Instituto Politécnico de Santarém – Escola Superior Agrária, Portugal

DOI:

https://doi.org/10.25746/ruiips.v6.i3.16148

Keywords:

Spreadable cream, Emulsion, Hyperpressure, Irradiation, Strawberry

Abstract

This study is part of the Agrio et Emulsio project (POCI-01-0145-FEDER-023583), new food emulsions development. The product innovation results from the addition of a strawberry syrup to a spreadable cream of vegetable origin. Four formulations have been developed and eight syrup spreadable cream, being selected a prototype evaluated by an untrained panel taster. Physicochemical and nutritional analyzes were performed. A set of microbial populations was evaluated for microbiological stability control. Two emerging technologies, ionizing irradiation and Hyperpressure were used to study the stability of this new product. The results for the treated and untreated products showed no significant differences. The untreated samples remained stable and showed satisfactory microbiological characteristics under refrigeration at 5 °C after 3 months.

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Published

2018-12-22

How to Cite

Lima, M. G. B. de, Ganhão, S. M. M., Laranjeira, C. M. C., & Henriques, M. O. I. (2018). Agrio et Emulsio – Strawberry spread. Revista Da UI_IPSantarém, 6(3), 64–72. https://doi.org/10.25746/ruiips.v6.i3.16148

Issue

Vol. 6 No. 3 (2018): Edição temática: Ciências Naturais e do Ambiente

Section

Papers

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