A carregar...
Projeto de investigação
Not Available
Financiador
Autores
Publicações
Upcycling rocha do Oeste pear pomace as a sustainable food ingredient: composition, rheological behavior and microstructure alone and combined with yeast protein extract
Publication . Fernandes, Ana; Simões, Sara; Ferreira, Isabel M. P. L. V. O.; Alegria, Maria João; Mateus, Nuno; Raymundo, Anabela; Freitas, Victor de
This work explores the potential of Rocha do Oeste pear pomace to be used as a sustainable
and healthy food ingredient. Moreover, the enrichment with yeast protein extract (YPE) may be
useful to design innovative food products. The main goals of this study were to assess pear pomace
concerning: (i) chemical composition and antioxidant capacity; (ii) rheology, texture, and microstruc-
ture characterization (alone or enriched with YPE), before and after heating. The results showed
that pear pomace was a rich source of dietary fibers (74.5% DW), with phenolic compounds (3.9 mg
chlorogenic acid equivalents/g dry weight), also presenting antiradical activity (3.90 μmol Trolox
equivalents/g DW). Pear pomace showed a shear thinning behavior and a typical soft-gel behavior,
which was not affected by YPE enrichment, thus suggesting that YPE did not affect pear pomace
technological properties. Thermal treatment also did not alter pear pomace rheological properties.
YPE addition induced a decrease in the apparent viscosity and a destabilizing effect, compared to the
samples that were subjected to thermal processing. These results highlight the importance of pear
pomace and the use of YPE for protein enrichment, opening new opportunities for their exploitation
Unidades organizacionais
Descrição
Palavras-chave
Contribuidores
Financiadores
Entidade financiadora
Fundação para a Ciência e a Tecnologia
Programa de financiamento
CEEC IND 2018
Número da atribuição
CEECIND/00029/2018/CP1545/CT0010