Melhoramento de propriedades organoléticas de sopas e de 5ª gama e respetivo método de conhecimento

  • Ana Rita Couto da Costa Areias (Student)

Student thesis: Master's Thesis

Abstract

The present project had as overall objective the optimization of chilled soups ready for consumption currently produced in the company SAB Ortofrutta (Bergamo, Italy). Initially was realized a reviewed of the recipes currently produced (in particular for the following soups, "Passata di Verdure", "Zuppa Ricca" and "Minestrone") in order to obtain products with more balanced sensory characteristics and further classified with what the Italian consumer demand. Then, studies have been conducted concerning the raw material in order to obtain a better convergence of cooking, or a similar cooking time for all ingredients used. Finally, a validation of a new equipment for the cooking step was performed in order to obtain a cooking time as low as possible to achieve a less processed product and better energy efficiency. A study for legumes used in soup (especially the chickpeas and carioca beans) was performed regarding the rehydration ratio in different rehydration times, as well as the time required for cooking the same stage. Alternatively, a cooking-study was also performed to the same ingredients already approved to a previous bleaching treatment and freezing. The results were more positive in this latter test, since it was required less time for complete cooking of the ingredients and also a better sensory quality was achieved, in the sense that the ingredients were less processed. In what concerns the remaining ingredients (legumes) a study was performed for each cooking ingredient, and different varieties, in order to approximate the best possible cooking time of all such ingredients. Following this study, it was concluded that the pumpkin, the potato, and the zucchini, being more sensitive ingredients should be added at a later stage cooking for not loosing the physical and sensory characteristics; On the other hand, it was concluded that the potato variety with best results is the Agria potato. Finally, was performed an evaluation of the current cooking process compared with the new technology (T-sensation Technology) which allows the rise of the temperature through the rise in pressure and a high contact area with the food. The results for this new device were substantially better in relation to the existing equipment since it were required 35 minutes for a complete cooking of the soup "Passata di Verdure" on current technology, while in the new equipment is needed only 5 minutes. Comparing the two devices, it was concluded that to achieve a final product with a more attractive appearance a visually change of equipment was essential, because only changing the recipe was not enough. It was concluded that, with the changes suggested in this thesis, the goal was fulfilled. The new technology that was tested was implemented in the production line after the end of the training.
Date of Award11 Nov 2016
Original languagePortuguese
Awarding Institution
  • Universidade Católica Portuguesa
SupervisorGiorgio Sartori (Supervisor)

Designation

  • Mestrado em Engenharia Alimentar

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