Consumption of dairy products in Portugal, although still significant, has been declining slightly. Thus, the industry is challenged to launch new products, able to meet the demands of the consumer. The main objective of this work was the development of innovative products through the incorporation of natural flavouring agents in butter and whipped cream. Initially, the most appropriate process for incorporation of those flavours in the matrices were studied, in order to avoid changes in their structures and, consequently, in their textures. Subsequently, the appropriate levels of incorporation were studied. Sensory analysis tests were conducted with the objective of knowing the hedonic appreciation of consumers on the global acceptance of flavoured butter and whipped cream, as well as their opinion on prices and sale sizes units, among others. The sensorial analysis of butter enrolled 68 regular consumers and the flavours caramel, walnut, cherry and cinnamon were used. The whipped cream had 70 regular consumers and vanilla, coffee, strawberry and lemon aromas were used. All the samples of flavoured butter presented a positive acceptance, with no significant differences in the acceptance among different flavours. The sample of whipped cream with coffee flavour was the one with higher hedonic classification, while the sample with strawberry flavour was the one with lowest classification, evidencing this one a negative global classification. To evaluate possible changes in the structure and physical properties of flavoured butter and whipped cream, small oscillatory rheological tests were performed. For each of the products, the base matrix, one flavoured sample which flavour carrier was propylene glycol and another one with an aqueous based carrier were tested. Frequency sweeps and temperature sweeps were performed. The flavoured samples of both butter and whipped cream presented similar behaviors to the corresponding unflavored matrices, as shown by a reliability analysis of the data. It should be noted that the data dispersion in the samples of whipped cream was higher than that verified with butter. This work demonstrated that the incorporation of liquid flavoures in these dairy matrices does not influence their rheological behavior and that the products developed constitute a commercial opportunity.
|Date of Award||18 Apr 2017|
- Universidade Católica Portuguesa
|Supervisor||João Ferreira (Supervisor) & Maria João Monteiro (Co-Supervisor)|
- Mestrado em Biotecnologia e Inovação