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Abstract(s)
Este trabalho consistiu na caracterização físico-química de queijos da região da Beira Interior com certificação de Denominação de Origem Protegida (DOP) (n=33) sendo estes os queijos Serra da Estrela e Amarelo da Beira Baixa e queijos não-DOP (n=30), muito semelhantes aos anteriores no que se refere a matérias primas usadas, local e processo de fabrico. Foram caracterizados os parâmetros: cor, gordura, perfil dos ácidos gordos, sólidos totais, proteína, humidade, extrato seco, cinzas, pH, sódio e teor de sal. Além de análises nutricionais pelos métodos convencionais recorreu-se ao equipamento de Foodscan (via NIR). Nas análises nutricionais verificou-se que tanto os queijos DOP como os não-DOP cumpriam com os critérios de qualidade estabelecidos no caderno de especificações, no entanto, a percentagem de HIMG dos queijos Serra da Estrela DOP ficou muito próxima da percentagem mínima que está estabelecida. Para além disso verificou-se que o facto de os queijos terem ou não certificação DOP tinha mais influência nos parâmetros físico-químicos do que o facto de serem do tipo Amarelo da Beira Baixa ou Serra da Estrela. Procedeu-se também à laboração de 90 queijos Amarelo da Beira Baixa não-DOP em formato merendeira com incorporação de pólen de abelha. Trinta queijos foram submetidos a análises físico-químicas sendo estudados os mesmos parâmetros mencionados no parágrafo anterior através das mesmas técnicas laboratoriais. A caracterização físico-química coincidiu com as análises nutricionais da parte anterior sendo que nesta parte foi acrescentada a análise à acidez e à consistência/textura. As análises físico-químicas aos queijos produzidos demonstraram que o tempo de cura foi o fator que mais influenciou o comportamento dos parâmetros físico-químicos, mais do que o tipo e concentração de pólen adicionado.
This work consisted of the physicochemical characterization of cheeses from the region of Beira Interior with Protected Designation of Origin (DOP) certification (n=33) and these are Serra da Estrela and Amarelo da Beira Baixa cheeses and non-DOP cheeses (n= 30), very similar to the above with regard to used raw materials, location and manufacturing process. Parameters were characterized: color, fat, fatty acid profile, total solids, protein, moisture content, dry extract, ash, pH, sodium and salt content. In addition to nutritional analysis, Foodscan (NIR) equipment was used. In the nutritional analysis it was verified that both DOP and non-DOP cheeses complied with the quality criteria established in the specification, however, the percentage of HIMG of Serra da Estrela DOP cheeses was really close to the minimum percentage that is established. Furthermore, it was found that whether the cheeses had DOP certification or not had more influence on the physical-chemical parameters than whether they were of the Amarelo da Beira Baixa or Serra da Estrela type. Ninety non-DOP Amarelo da Beira Baixa cheeses were also processed using small molds with bee pollen. Thirty cheeses were subjected to physicochemical analysis and the same parameters mentioned in the previous paragraph were studied using the same laboratory techniques. The physicochemical characterization coincided with the nutritional analyzes of the previous part, and in this part the analysis of acidity and consistency/texture was added. The physicochemical analysis of the produced cheeses showed that ripening time was the factor that most influenced the behaviour of the physicochemical parameters, more than the type and concentration of added pollen.
This work consisted of the physicochemical characterization of cheeses from the region of Beira Interior with Protected Designation of Origin (DOP) certification (n=33) and these are Serra da Estrela and Amarelo da Beira Baixa cheeses and non-DOP cheeses (n= 30), very similar to the above with regard to used raw materials, location and manufacturing process. Parameters were characterized: color, fat, fatty acid profile, total solids, protein, moisture content, dry extract, ash, pH, sodium and salt content. In addition to nutritional analysis, Foodscan (NIR) equipment was used. In the nutritional analysis it was verified that both DOP and non-DOP cheeses complied with the quality criteria established in the specification, however, the percentage of HIMG of Serra da Estrela DOP cheeses was really close to the minimum percentage that is established. Furthermore, it was found that whether the cheeses had DOP certification or not had more influence on the physical-chemical parameters than whether they were of the Amarelo da Beira Baixa or Serra da Estrela type. Ninety non-DOP Amarelo da Beira Baixa cheeses were also processed using small molds with bee pollen. Thirty cheeses were subjected to physicochemical analysis and the same parameters mentioned in the previous paragraph were studied using the same laboratory techniques. The physicochemical characterization coincided with the nutritional analyzes of the previous part, and in this part the analysis of acidity and consistency/texture was added. The physicochemical analysis of the produced cheeses showed that ripening time was the factor that most influenced the behaviour of the physicochemical parameters, more than the type and concentration of added pollen.
Description
Keywords
Análises Físico-Químicas Análises Nutricionais Denominação de Origem Protegida Espectroscopia Pólen de Abelha Queijo