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Utilização de subprodutos da cultura da curgete para fins gastronómicos
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O cultivo da curgete, mundialmente, visa a produção de fruto, tendo sido cultivados 456 ha desta cultura, em Portugal, em 2018. Contudo, a utilização das suas folhas e caules é muito pouco explorada, o que faz com que este material vegetal seja descartado e constitua um desperdício de recursos e um subproduto desta indústria.
O objetivo deste trabalho foi utilizar as folhas e os caules de curgete em formulações culinárias, de modo a dar utilidade a estes órgãos e, simultaneamente, conferir valor acrescentado aos produtos onde foram incorporados. Foram desenvolvidas formulações que permitissem utilizar tanto o material fresco como seco, utilizando-se as folhas frescas num molho tipo “pesto”, as folhas secas em bolachas e crackers, e os caules secos num pão.
Foram testadas diferentes percentagens de incorporação de folhas e de caules para os vários produtos, e realizados estudos, nomeadamente, em termos nutricionais, reológicos, de textura e cor para as várias amostras.
Os resultados indicam que as folhas e caules desidratados são mais ricos em fibra (15% e 16% por 100g de biomassa seca, respetivamente) e cálcio (770% e 405 % DDR) do que o material em fresco, permitindo aumentar os seus teores nos produtos onde são incorporados. A introdução de níveis intermédios de folhas e caules desidratados (até 10% do peso total nas bolachas e crackers e 7% no pão) ou folhas frescas (50% dos vegetais no molho tipo “pesto”) não levou a alterações significativas nas suas características reológicas e texturais face à formulação original. A análise sensorial revelou uma elevada aceitação para a generalidade dos produtos desenvolvidos.
Com base nos resultados obtidos, selecionaram-se as amostras M25 (25% folhas frescas de curgete), B5 (5% pó de folhas de curgete), C3 (3% pó de folhas de curgete) e P7 (7% pó de caules de curgete) como produtos finais.
The zucchini plant is worldwide cultivated for fruit production, with 456 ha of this crop being cultivated in Portugal in 2018. However, the use of the leaves and stems is not explored, leading to the discard of this material, which constitutes a waste of resources and a by-product of this industry. The present work aimed to use zucchini leaves and stems in culinary formulations, to give a useful purpose to these non-used organs and, at the same time, to provide added value to the products in which they are incorporated. Formulations were developed to use both fresh and dry material, using the fresh leaves in a pesto-like sauce, the dried leaves in cookies and crackers, and the dried stems in bread. Different percentages of incorporation of leaves and stems were tested for the different products, and nutritional, rheological, texture, and color studies were carried out for the different samples. The results indicate that the dehydrated leaves and stems are richer in fiber (15% and 16% per 100g of dry biomass, respectively) and calcium (770% and 405% DRI) than the fresh material, allowing an increment of these levels in the products where they were incorporated. Adding intermediate levels of dried leaves and stems (up to 10% of the total weight in cookies and crackers and 7% in bread) or fresh leaves (50% of the vegetables in pesto-like sauce) did not lead to significant changes in the rheological and textural characteristics when compared to the original formulations without the incorporation of zucchini. Sensory analysis revealed a high level of acceptance for most of the products developed. Based on the obtained results, consortiums M25 (25% fresh zucchini leaves), B5 (5% zucchini leaf powder), C3 (3% zucchini leaf powder), and P7 (7% zucchini stem powder) were selected as final products.
The zucchini plant is worldwide cultivated for fruit production, with 456 ha of this crop being cultivated in Portugal in 2018. However, the use of the leaves and stems is not explored, leading to the discard of this material, which constitutes a waste of resources and a by-product of this industry. The present work aimed to use zucchini leaves and stems in culinary formulations, to give a useful purpose to these non-used organs and, at the same time, to provide added value to the products in which they are incorporated. Formulations were developed to use both fresh and dry material, using the fresh leaves in a pesto-like sauce, the dried leaves in cookies and crackers, and the dried stems in bread. Different percentages of incorporation of leaves and stems were tested for the different products, and nutritional, rheological, texture, and color studies were carried out for the different samples. The results indicate that the dehydrated leaves and stems are richer in fiber (15% and 16% per 100g of dry biomass, respectively) and calcium (770% and 405% DRI) than the fresh material, allowing an increment of these levels in the products where they were incorporated. Adding intermediate levels of dried leaves and stems (up to 10% of the total weight in cookies and crackers and 7% in bread) or fresh leaves (50% of the vegetables in pesto-like sauce) did not lead to significant changes in the rheological and textural characteristics when compared to the original formulations without the incorporation of zucchini. Sensory analysis revealed a high level of acceptance for most of the products developed. Based on the obtained results, consortiums M25 (25% fresh zucchini leaves), B5 (5% zucchini leaf powder), C3 (3% zucchini leaf powder), and P7 (7% zucchini stem powder) were selected as final products.
Descrição
Mestrado em Ciências Gastronómicas. Universidade de Lisboa, Instituto Superior de Agronomia. Universidade Nova de Lisboa, Faculdade de Ciências e Tecnologia
Palavras-chave
curgete sustentabilidade subprodutos agrícolas desenvolvimento de novos produtos zucchini sustainability agricultural by-products development of new products
Contexto Educativo
Citação
Saloio, M.L. Utilização de subprodutos da cultura da curgete para fins gastronómicos. Lisboa: ISA-Universidade de Lisboa, 2022. Dissertação de Mestrado
Editora
Instituto Superior de Agronomia, Universidade de Lisboa