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Desenvolvimento de uma nova massa compatível com as linhas de produção de empadas
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O mercado alimentar, nos dias de hoje, é reconhecido como um ambiente muito competitivo onde as empresas devem estar constantemente informadas sobre os avanços e melhorias da concorrência. Neste contexto, a área de desenvolvimento de novos produtos é importante para o crescimento das empresas, na medida em que lhes dá a oportunidade de lançarem produtos inovadores e competitivos. Neste enquadramento, no âmbito deste estudo procedeu-se ao desenvolvimento de uma nova massa de empadas na empresa Eurofrozen S.A, em que a gordura utilizada seria o óleo, em substituição da margarina, gordura normalmente utilizada.
Realizaram-se diversos ensaios para corrigir a elasticidade que a massa de óleo apresentava. Por não se conseguir chegar a uma formulação com apenas óleo que tivesse as características desejadas, adicionou-se margarina, melhorando consideravelmente as características da massa. Foram realizados testes de cor, firmeza, humidade e sensoriais à massa proposta, e a massas de referência, e a massas de óleo e margarina.
A análise colorimétrica revelou diferenças significativas entre os parâmetros L*a*b*, constatando-se que as massas cozidas visualmente não apresentavam diferenças relevantes. Quanto à firmeza, constatou-se que as gorduras não influenciaram significativamente a textura das massas. Pela análise de humidade, aferiu-se que a massa de margarina apresentava maior teor de humidade, seguida da de óleo e por último a de margarina e óleo. A análise sensorial, revelou uma maior preferência para as massas de margarina e margarina e óleo em todos os parâmetros analisados.
Após validação pelo I+D foram realizadas duas provas industriais, na Rademaker II e na Canol para produção de tampas e na Vemag para produção de fundos. Concluiu-se que a massa não estaria pronta para a produção das tampas devido ao encolhimento da massa. Como a produção de fundos correu de forma positiva, esta massa será empregue num outro produto que não carece tampa, as queijadas.
Nowadays, the food market is recognized as a very competitive environment where companies must be constantly informed about advances and improvements of their competitors. In this context, the area of new product development is important for the growth of companies, as it gives them the opportunity to launch innovative and competitive products. Considering this framework, this work was intended for the development of a new pie dough in Eurofrozen S.A, where the fat used would be oil, in place of margarine, the fat usually used. Several tests were performed in order to correct the elasticity of the oil dough. As it was not possible to achieve a formulation with only oil that had the desired characteristics, margarine was added, considerably improving the characteristics of the dough. Color, firmness, humidity and sensory tests were performed on the proposed dough, and on oil and margarine doughs. From the colorimetric analysis, significant differences were observed between the L*a*b* parameters, however, cooked doughs did not present visually significant differences. Through firmness, it was revealed that fats did not significantly influence the texture of the dough. By moisture analysis, it was reported that the dough of margarine presented higher moisture content, followed by oil and finally that of margarine and oil. Finally, sensory analysis revealed a higher preference for margarine and margarine and oil doughs in all studied parameters. After validation by R&D, two industrial tests were carried out, at Rademaker II and Canol to produce lids and in Vemag to produce bottoms. It was concluded that the dough was not ready to produce the lids due to the shrinkage of the dough. As the production of bottoms was fine, this dough will be used in another product that does not need cover, “queijadas”.
Nowadays, the food market is recognized as a very competitive environment where companies must be constantly informed about advances and improvements of their competitors. In this context, the area of new product development is important for the growth of companies, as it gives them the opportunity to launch innovative and competitive products. Considering this framework, this work was intended for the development of a new pie dough in Eurofrozen S.A, where the fat used would be oil, in place of margarine, the fat usually used. Several tests were performed in order to correct the elasticity of the oil dough. As it was not possible to achieve a formulation with only oil that had the desired characteristics, margarine was added, considerably improving the characteristics of the dough. Color, firmness, humidity and sensory tests were performed on the proposed dough, and on oil and margarine doughs. From the colorimetric analysis, significant differences were observed between the L*a*b* parameters, however, cooked doughs did not present visually significant differences. Through firmness, it was revealed that fats did not significantly influence the texture of the dough. By moisture analysis, it was reported that the dough of margarine presented higher moisture content, followed by oil and finally that of margarine and oil. Finally, sensory analysis revealed a higher preference for margarine and margarine and oil doughs in all studied parameters. After validation by R&D, two industrial tests were carried out, at Rademaker II and Canol to produce lids and in Vemag to produce bottoms. It was concluded that the dough was not ready to produce the lids due to the shrinkage of the dough. As the production of bottoms was fine, this dough will be used in another product that does not need cover, “queijadas”.
Descrição
Palavras-chave
Desenvolvimento de novos produtos Massa de empadas Óleo Prova industrial