Publicação
Avaliação das propriedades nutricionais e sensoriais de snacks de castanha (Castanea sativa Mill.)
| Resumo: | Aiming to increase the market offer of chestnut based products, for both increased economical return and shelf life, different preservation methods were tested on sliced chestnut. Hot air convective drying, osmotic dehydration, and freeze-drying, followed by both sensorial and chemical analysis (proximate composition, free sugars, organic acids and lipid profiles) during a storage period of up to 60 days were performed. Freeze-dried was the method that better preserved samples freshness, particularly regarding starch and ascorbic, but lipid oxidation after 60 days was higher. Osmotic dehydration followed by oven drying provided the highest sensorial scored samples, with increased lipid protection at expenses of sugar incorporation. In opposition, oven dried samples were less accepted from the sensorial point of view, despite the low composition variability. Along storage, the major variations were observed on the ascorbic acid contents, requiring more effective measures to prevent it. Both freeze-drying and osmotic dehydration followed by hot air convective drying are good methods to reduce chestnut losses associates with its natural perishability, while increasing market offer of healthy snacks. |
|---|---|
| Autores principais: | Delgado, Teresa |
| Outros Autores: | Ramalhosa, Elsa; Pereira, J.A.; Casal, Susana |
| Assunto: | Castanha Propriedades nutricionais Propriedades sensoriais Secagem |
| Ano: | 2016 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade Politécnica de Bragança |
| Idioma: | português |
| Origem: | Biblioteca Digital da UPB |
| _version_ | 1877782638983380992 |
|---|---|
| author | Delgado, Teresa |
| author2 | Ramalhosa, Elsa Pereira, J.A. Casal, Susana |
| author2_role | author author author |
| author_facet | Delgado, Teresa Ramalhosa, Elsa Pereira, J.A. Casal, Susana |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital da UPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Delgado, Teresa\"},{\"Person.name\":\"Ramalhosa, Elsa\",\"Person.identifier.cienciaID\":\"1A1D-FC05-A05D\",\"Person.identifier.orcid\":\"0000-0003-2503-9705\",\"Person.identifier.scopusAuthorID\":\"6602978189\"},{\"Person.name\":\"Pereira, J.A.\",\"Person.identifier.cienciaID\":\"611F-80B2-A7C1\",\"Person.identifier.orcid\":\"0000-0002-2260-0600\",\"Person.identifier.researcherID\":\"L-6798-2014\",\"Person.identifier.scopusAuthorID\":\"57204366348\"},{\"Person.name\":\"Casal, Susana\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital da UPB |
| datacite.creators.creator.creatorName.fl_str_mv | Delgado, Teresa Ramalhosa, Elsa Pereira, J.A. Casal, Susana |
| datacite.date.Accepted.fl_str_mv | 2016-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2017-05-22T11:06:29Z |
| datacite.date.embargoed.fl_str_mv | 2017-05-22T11:06:29Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Castanha Propriedades nutricionais Propriedades sensoriais Secagem |
| datacite.titles.title.fl_str_mv | Avaliação das propriedades nutricionais e sensoriais de snacks de castanha (Castanea sativa Mill.) |
| dc.contributor.none.fl_str_mv | Biblioteca Digital da UPB |
| dc.creator.none.fl_str_mv | Delgado, Teresa Ramalhosa, Elsa Pereira, J.A. Casal, Susana |
| dc.date.Accepted.fl_str_mv | 2016-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2017-05-22T11:06:29Z |
| dc.date.embargoed.fl_str_mv | 2017-05-22T11:06:29Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/14280 |
| dc.language.none.fl_str_mv | por |
| dc.publisher.none.fl_str_mv | ASAE |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Castanha Propriedades nutricionais Propriedades sensoriais Secagem |
| dc.title.fl_str_mv | Avaliação das propriedades nutricionais e sensoriais de snacks de castanha (Castanea sativa Mill.) |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | Aiming to increase the market offer of chestnut based products, for both increased economical return and shelf life, different preservation methods were tested on sliced chestnut. Hot air convective drying, osmotic dehydration, and freeze-drying, followed by both sensorial and chemical analysis (proximate composition, free sugars, organic acids and lipid profiles) during a storage period of up to 60 days were performed. Freeze-dried was the method that better preserved samples freshness, particularly regarding starch and ascorbic, but lipid oxidation after 60 days was higher. Osmotic dehydration followed by oven drying provided the highest sensorial scored samples, with increased lipid protection at expenses of sugar incorporation. In opposition, oven dried samples were less accepted from the sensorial point of view, despite the low composition variability. Along storage, the major variations were observed on the ascorbic acid contents, requiring more effective measures to prevent it. Both freeze-drying and osmotic dehydration followed by hot air convective drying are good methods to reduce chestnut losses associates with its natural perishability, while increasing market offer of healthy snacks. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://bibliotecadigital.unipb.pt/bitstreams/c66371fe-dc66-4d2d-bbbe-641bb0c48b0c/download |
| id | ipb_86204de1bb7a2aaf2ff83d3a166ff13d |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/14280 |
| inst_facet_str | urn:organizationAcronym:unipb{{{_:::_}}}Universidade Politécnica de Bragança |
| instacron_str | unipb |
| institution | Universidade Politécnica de Bragança |
| instname_str | Universidade Politécnica de Bragança |
| language | por |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital da UPB |
| oai_identifier_str | oai:bibliotecadigital.unipb.pt:10198/14280 |
| organization_str_mv | urn:organizationAcronym:unipb |
| person_str_mv | Delgado, Teresa Ramalhosa, Elsa Ramalhosa, Elsa https://www.ciencia-id.pt/1A1D-FC05-A05D 1A1D-FC05-A05D http://orcid.org/0000-0003-2503-9705 0000-0003-2503-9705 Pereira, J.A. Pereira, J.A. https://www.ciencia-id.pt/611F-80B2-A7C1 611F-80B2-A7C1 http://orcid.org/0000-0002-2260-0600 0000-0002-2260-0600 Casal, Susana |
| publishDate | 2016 |
| publisher.none.fl_str_mv | ASAE |
| repo_facet_str | urn:repositoryAcronym:ipb{{{_:::_}}}Biblioteca Digital da UPB |
| reponame_str | Biblioteca Digital da UPB |
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| spelling | porASAEpt_PTAiming to increase the market offer of chestnut based products, for both increased economical return and shelf life, different preservation methods were tested on sliced chestnut. Hot air convective drying, osmotic dehydration, and freeze-drying, followed by both sensorial and chemical analysis (proximate composition, free sugars, organic acids and lipid profiles) during a storage period of up to 60 days were performed. Freeze-dried was the method that better preserved samples freshness, particularly regarding starch and ascorbic, but lipid oxidation after 60 days was higher. Osmotic dehydration followed by oven drying provided the highest sensorial scored samples, with increased lipid protection at expenses of sugar incorporation. In opposition, oven dried samples were less accepted from the sensorial point of view, despite the low composition variability. Along storage, the major variations were observed on the ascorbic acid contents, requiring more effective measures to prevent it. Both freeze-drying and osmotic dehydration followed by hot air convective drying are good methods to reduce chestnut losses associates with its natural perishability, while increasing market offer of healthy snacks.application/pdfpt_PTAvaliação das propriedades nutricionais e sensoriais de snacks de castanha (Castanea sativa Mill.)Delgado, TeresaPersonalRamalhosa, ElsaDSpacehttp://dspace.org/items/d74be6c0-1703-4f77-bd81-e289ec981ee3DSpacehttp://dspace.org/items/d74be6c0-1703-4f77-bd81-e289ec981ee3RamalhosaElsaCiência IDhttps://www.ciencia-id.pt1A1D-FC05-A05DORCIDhttp://orcid.org0000-0003-2503-9705Scopus Author IDhttps://www.scopus.com6602978189PersonalPereira, J.A.DSpacehttp://dspace.org/items/7932162e-a2da-4913-b00d-17babbe51857DSpacehttp://dspace.org/items/7932162e-a2da-4913-b00d-17babbe51857PereiraJosé AlbertoCiência IDhttps://www.ciencia-id.pt611F-80B2-A7C1ORCIDhttp://orcid.org0000-0002-2260-0600Researcher IDhttps://www.researcherid.comL-6798-2014Scopus Author IDhttps://www.scopus.com57204366348Casal, SusanaHostingInstitutionOrganizationalBiblioteca Digital da UPBe-mailmailto:dspace@unipb.ptdspace@unipb.pt2017-05-22T11:06:29Z20162016-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/14280http://purl.org/coar/access_right/c_abf2open accessCastanhaPropriedades nutricionaisPropriedades sensoriaisSecagem1657729 bytesliteraturehttp://purl.org/coar/resource_type/c_6501journal article2016http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.unipb.pt/bitstreams/c66371fe-dc66-4d2d-bbbe-641bb0c48b0c/downloadRiscos e Alimentos - Frutos secos e secados113236 |
| spellingShingle | Avaliação das propriedades nutricionais e sensoriais de snacks de castanha (Castanea sativa Mill.) Delgado, Teresa Castanha Propriedades nutricionais Propriedades sensoriais Secagem |
| status | SINGLETON |
| subject.fl_str_mv | Castanha Propriedades nutricionais Propriedades sensoriais Secagem |
| title | Avaliação das propriedades nutricionais e sensoriais de snacks de castanha (Castanea sativa Mill.) |
| title_full | Avaliação das propriedades nutricionais e sensoriais de snacks de castanha (Castanea sativa Mill.) |
| title_fullStr | Avaliação das propriedades nutricionais e sensoriais de snacks de castanha (Castanea sativa Mill.) |
| title_full_unstemmed | Avaliação das propriedades nutricionais e sensoriais de snacks de castanha (Castanea sativa Mill.) |
| title_short | Avaliação das propriedades nutricionais e sensoriais de snacks de castanha (Castanea sativa Mill.) |
| title_sort | Avaliação das propriedades nutricionais e sensoriais de snacks de castanha (Castanea sativa Mill.) |
| topic | Castanha Propriedades nutricionais Propriedades sensoriais Secagem |
| topic_facet | Castanha Propriedades nutricionais Propriedades sensoriais Secagem |
| url | http://hdl.handle.net/10198/14280 |
| visible | 1 |
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