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Amylose content of rice marketed in Portugal
Correia, Paula; Santos, Tania; Lemos, Diogo; Brites, Carla; Guiné, RaquelAmylose content is considered to be the most important parameter of cooking quality in rice. Presently, rice cultivars are categorized according to amylose content into three groups: low, medium and high amylose content cultivars. The specific objective of this work is to evaluate the grain amylose content of 77 cultivars, which cover Índica and Japónica subspecies, and different types of commercial rice like, ...
Properties of hazelnut as influenced by packaging and storage
Guiné, Raquel; Almeida, Cátia; Correia, PaulaFood quality is a concept that has unquestionable interest to Industries and consumers, hence the concern to preserve the products under appropriate conditions, avoiding physical and chemical changes that jeopardize the integrity of the foods. In this context, evaluation of some physical and chemical properties was done in order to investigate the effects of storage in hazelnuts, under certain conditions of tem...
Evaluation of conservation conditions on nuts properties
Guiné, Raquel; Almeida, Cátia; Correia, PaulaDried fruits like nuts are very much appreciated, but because of their low water activity may be susceptible to undesirable changes during storage. Therefore, this work was undertaken to study the effect of different storage conditions on three types of nuts commonly consumed in Portugal (almond, hazelnut and walnut). The samples were originated from different countries and while most had the internal skin on, ...
Influence of pre drying treatment on physical properties of carrots
Barroca, Maria João; Sério, Susana; Guiné, Raquel; Correia, PaulaIn the present work, the effect of pre-treatment of ascorbic acid on color changes and texture was investigated during convective hot air drying at 60ºC. The pre-treatments were done at 0.25 % and 1 % of ascorbic acid with treatment times of 60 and 90 minutes. Changes in color and total color difference were evaluated by the CIELab color system and texture of dried carrots was accessed in terms of hardness, sp...
Effect of packaging and conservation conditions on some physical-chemical prope...
Guiné, Raquel; Almeida, Cátia; Correia, PaulaIntroduction: Food quality is a concept that has attracted the attention of Industries and consumers, hence the concern to preserve the products under appropriate conditions, avoiding physical and chemical changes that jeopardize the integrity of the food. In this context, assessments were made of the physical and chemical properties in order to investigate the effects of storage in almonds, under certain condi...
Influence of pre-treatment on some physical-chemical properties of dried carrots
Guiné, Raquel; Sério, Susana; Correia, Paula; Barroca, Maria JoãoIntroduction: Carrot is the most commonly used vegetable for human nutrition and is an excellent source of β-carotene, vitamin A and potassium, and contains cholesterol-lowering pectin, vitamin C, vitamin B6, thiamine, folic acid, and magnesium. Carrots are highly seasonal and abundantly available at particular times of the year. For extending the availability of this root, several preservation processes can be...
Contribution for physical characterization of aromatic rice
Correia, Paula; Alves, Mariana; Lemos, Diogo; Guiné, RaquelIntroduction: Rice is consumed mainly as whole grain, and quality considerations are much more important than for any other food crop. Rice grain quality preference varies from country to country and among regions. Nowadays, aromatic rice varieties are playing a vital role in global rice trading, and also in Portugal. The economic value of rice depends on its cooking and processing quality, such us water uptake...
Influence of different processing parameters in physical and sensorial properti...
Correia, Paula; Vítor, André; Tenreiro, Marlene; Correia, Ana Cristina; Pinto, António; Barracosa, Paulo; Madanelo, João; Vacas, Marta; Guiné, RaquelIntroduction: Cheese is a classical dairy product, which is strongly judged by its appearance, flavour and texture. Processing parameters that could affect cheese structure play a dominant role upon the features exhibited by the final product. Serra da Estrela cheese is a DOP cheese manufactured from raw ewes’ milk and curdled with thistle flowers aqueous extract. The aim of this study was the evaluation of phy...
Influence of storage conditions and type of package on some properties of walnuts.
Guiné, Raquel; Almeida, Cátia; Correia, PaulaThe quality of dehydrated products is a concern because, due to their very low moisture content, they tend to rehydrate quite easily, thus compromising the chemical, enzymatic or microbial stabilities, as well as the nutritional and sensorial properties. Having this in mind, this study was undertaken to evaluate the effects of storage in walnuts, under certain conditions of temperature, relative humidity and di...
Contribution for physical characterization of carolino rice
Correia, Paula; Alves, Mariana; Lemos, Diogo; Guiné, RaquelMost of the rice produced in Portugal is of the Carolino type, botanically classified as Oryza sativa ssp. Japonica. Nowadays, this rice is playing a vital role in Portuguese rice trading. Five types of Carolino rice were collected and analysed for biometry characteristics, cooking time, water absorption, and texture properties. The Carolino rices studued are commercially classified as long grains type-A, becau...