Desenvolvimento de bases vegetais e suas aplicações

Abstract

The constant innovation of the food industry allows that over the years there is an evolution in certain market sectors, and consequently the development of new food products. In recent times, there has been a significant increase in the Plant-based market, with an increasing demand in this sector of the market by consumers. The reason for the increase in demand in this market sector is based on the new choices of eating habits on the part of consumers, and also on the demand and exploitation of products developed in this sector. The main objective of this project is the development of non-concentrated vegetable bases (without enzymatic process) and concentrated bases (with enzymatic process), which are combined between a cereal, a legume and / or an oleaginous fruit. Therefore, the bases that will develop are Oats with walnut, Oats with chickpeas, Sorghum, Millet corn, Oats and chestnuts and Oats and lupine.
In addition, it is also an objective to carry out the applications of these vegetable bases developed in products, such as, for example, vegetable drinks, yoghurt-type, ice cream and vegetable sauces. Other important objectives in this project are to carry out microbiological, physical-chemical and sensory analyzes, both of plant bases and their applications, in order to ensure that all products developed have all the nutritional, organoleptic, microbiological and physical-chemical characteristics necessary to be considered a quality product and of first choice by the consumer.

Date of Award	15 Mar 2021
Original language	Portuguese
Awarding Institution	Universidade Católica Portuguesa
Supervisor	Ana Maria Gomes (Supervisor), Maria Isabel Franco (Co-Supervisor) & Joana Inácio (Co-Supervisor)