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Desenvolvimento de três produtos plant-based com base em bebida de soja
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O setor alimentar tem acompanhado as novas tendências de consumo mundiais, que têm como preocupação aspetos como sustentabilidade para o meio-ambiente e as novas opções alimentares dos consumidores. A indústria tem investido em investigação e inovação, particularmente para o desenvolvimento de novos produtos e funcionalidades que atinjam diversos nichos de mercado e que as tornem competitivas.
Considerando as tendências atuais, o objetivo desta dissertação foi o desenvolvimento de três produtos à base de soja: um chocolate quente vegetal pronto a beber, uma alternativa vegetal ao queijo tipo "flamengo" e uma alternativa vegetal a ricotta (requeijão). O público-alvo foi, além do expectável nicho vegetariano/vegano ou intolerantes/alérgicos ao leite e derivados, também pessoas que queiram reduzir o consumo de produtos de origem animal e/ou tenham curiosidade por produtos inovadores.
O projeto foi desenvolvido no âmbito do Programa Startup Portugal, uma iniciativa para incentivar o empreendedorismo. Os três produtos estão em escalas de desenvolvimento diferentes, as alternativas aos "queijos" foram produzidas em escala laboratorial e foi realizado um teste de análise sensorial, para perceber a aceitação pelos consumidores.
O chocolate quente vegetal foi produzido em escala de planta piloto, e foram realizados testes físico-químicos e microbiológicos em condições aceleradas, bem como uma análise sensorial através da avaliação hedónica.
Os resultados da análise sensorial mostram uma melhor aceitação e intenção de compra relativamente à alternativa vegetal à ricotta (requeijão) e ao chocolate quente vegetal. A alternativa vegetal ao queijo tipo "flamengo" destacou-se positivamente pela funcionalidade de derretimento a quente e negativamente em termos sabor e textura. As análises demonstraram que o chocolate quente vegetal tem valores nutricionais equiparados ao análogo de fonte animal. A análise microbiológica do acompanhamento do produto em tempo acelerado não foi conclusiva e pretende-se fazer uma análise em tempo e condições reais. Foram desenvolvidas propostas para embalagens e rótulos seguindo as regulamentações vigentes.
Pretende-se no futuro formalizar a empresa planeada no âmbito do programa e comercializar os produtos desenvolvidos.
Summary The food sector has been following new global consumption trends, which are concerned with aspects such as sustainability for the environment, and new food options for consumers. The industry has invested in research and innovation, particularly for the development of new products and features that reach different market niches and make them competitive. Viewed as current trends, the objective of this dissertation was the development of three soy-based products: a vegetable hot chocolate to drink, a vegetable alternative to "Flemish" type cheese and a vegetable alternative to ricotta cheese. The target audience was, in addition to the expected vegetarian / vegan or intolerant / allergic to milk and dairy products, people who want to reduce the consumption of animal products and / or are curious about innovative products. The project was developed under the Startup Portugal Programme, an initiative to encourage entrepreneurship. The three products are at different scales of development, the alternatives to "cheese" were produced on a laboratory scale and a sensory analysis test was carried out to understand consumer acceptance. Vegetable hot chocolate was produced on a pilot plant scale, and physical-chemical and microbiological tests were carried out under accelerated conditions, as well as a sensory analysis through hedonic evaluation. The results of the sensory analysis show a better acceptance and purchase intention in relation to the vegetable alternative to ricotta cheese (curd) and vegetable hot chocolate. The vegetable alternative to "Flemish" cheese stood out positively for its hot melting functionality and negatively in terms of flavor and texture. Analyzes have shown that vegetable hot chocolate has nutritional values similar to the analogue of animal source. The microbiological analysis of product monitoring in accelerated time was not conclusive and it is intended to make an analysis in real time and conditions. Proposals for packaging and labels were developed following current regulations. It is intended in the future to formalize the company planned under the program and commercialize the products developed.
Summary The food sector has been following new global consumption trends, which are concerned with aspects such as sustainability for the environment, and new food options for consumers. The industry has invested in research and innovation, particularly for the development of new products and features that reach different market niches and make them competitive. Viewed as current trends, the objective of this dissertation was the development of three soy-based products: a vegetable hot chocolate to drink, a vegetable alternative to "Flemish" type cheese and a vegetable alternative to ricotta cheese. The target audience was, in addition to the expected vegetarian / vegan or intolerant / allergic to milk and dairy products, people who want to reduce the consumption of animal products and / or are curious about innovative products. The project was developed under the Startup Portugal Programme, an initiative to encourage entrepreneurship. The three products are at different scales of development, the alternatives to "cheese" were produced on a laboratory scale and a sensory analysis test was carried out to understand consumer acceptance. Vegetable hot chocolate was produced on a pilot plant scale, and physical-chemical and microbiological tests were carried out under accelerated conditions, as well as a sensory analysis through hedonic evaluation. The results of the sensory analysis show a better acceptance and purchase intention in relation to the vegetable alternative to ricotta cheese (curd) and vegetable hot chocolate. The vegetable alternative to "Flemish" cheese stood out positively for its hot melting functionality and negatively in terms of flavor and texture. Analyzes have shown that vegetable hot chocolate has nutritional values similar to the analogue of animal source. The microbiological analysis of product monitoring in accelerated time was not conclusive and it is intended to make an analysis in real time and conditions. Proposals for packaging and labels were developed following current regulations. It is intended in the future to formalize the company planned under the program and commercialize the products developed.
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Palavras-chave
Plant-Based Alternativas vegetais desenvolvimento novos produtos inovação hidrocoloides