Desenvolvimento de bases concentradas de origem vegetal

Abstract

This internship report is part of the curricular internship plan for the 2nd year of the master’s degree in biotechnology and Innovation at the School of Biotechnology of the Portuguese Catholic University. It took place at Frulact, in the OATVITA Unit, from November 21, 2022, to April 21, 2023. The focus of the internship was the development of concentrated plant-based bases, with the aim of finding applications best suited to the organoleptic and nutritional profile of each base. This report is structured into five chapters, starting with a contextualization of what a plant-based food is, moving on to the development of a base and ending with the applications that can be achieved through them. During the internship, the following bases were developed: chestnut, pea, corn, lupin, chickpea, and amaranth bases, these with two different sugar characteristics - Low and High Sugar. Subsequently, the bases were characterized at the physicochemical level, pH, ºBrix, %TST and glucose, and at the organoleptic level, taste, texture, and smell. The bases were developed successfully, but the concentrated chickpea base presented many difficulties in the process and the lupin base had a very low yield. To overcome this, an oat and chickpea base and an oat and lupin base were developed. These were the only bases that needed to be mixed with another type of flour. The next step was to find applications that best suited each vegetable base, taking into account their intrinsic characteristics. Beverages, cheese analogues, yoghurts, ice creams, puddings, sauces and baked goods were developed. In conclusion, the parameters of certain applications that could be measured are presented, as well as a general description of each of the applications, as well as the attempts and obstacles that arose and the measures taken to overcome these situations.

Date of Award	7 Nov 2023
Original language	Portuguese
Awarding Institution	Universidade Católica Portuguesa
Supervisor	Joana Mafalda Patrício de Oliveira Fernandes Inácio Ferreira (Supervisor) & João Pedro Cardoso de Figueiredo (Co-Supervisor)