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Projecte llegit

Títol: Estudi d'elaboració de noves formulacions de torrons en una empresa artesana

Estudiant que ha llegit aquest projecte:

Tutor/Cotutor: ACHAERANDIO PUENTE, MARIA ISABEL

Departament: DEAB

Títol: Estudi d'elaboració de noves formulacions de torrons en una empresa artesana

Data inici oferta: 29-07-2021      Data finalització oferta: 29-03-2022

Estudis d'assignació del projecte:
    GR ENG ALIMENT 2016

Lloc de realització:
EEABB

Paraules clau:
Proposta, pastís de formatge, ametlla, picant, Brainstorming, validació.

Descripció del contingut i pla d'activitats:
En aquest TFG es planteja el disseny de noves formulacions de torrons:
un torró picant, un torró amb gust de pastís de formatge, un de bolets amb sal (Berguedà) i un torró vegà amb pastanaga i sense sucre.
Es realitzaran les diferents proves de formulacions i caracterització organolèptica per validar aquestes noves propostes.

Overview (resum en anglès): The main objective of this work is to develop three new nougat proposals in an artisan company
and to evaluate the sensory acceptance of the formulated nougats. The requirements of the
company were to incorporate new flavours into it. Four phases of the work are carried out, in which
phase 1 consists of three Brainstorming sessions with the staff of the craft company, where a
brainstorming is generated and then the product options that will be formulated are obtained.
In Phase 2, a market analysis is carried out, which seeks a series of companies involved in the sector,
both innovative and more traditional, in order to assess the current situation of the nougat market.
Also, the contrast of their nutritional information with the new nougat proposals.
In the third phase, the design of the products on a pilot scale is proposed, where the final proposal
will be obtained through various modifications to the product formulations. It will be studied at 24
± 2 ° C, 15 ± 2 ° C and 19 ± 2 ° C, where the proposals of the nougat are left for 60 days at the
corresponding temperatures and will be reviewed every 15 days. In phase 4, an evaluation of the
acceptance of the new nougat proposals will be carried out in the facilities of the Barcelona School
of Agri-Food and Biosystems Engineering (EEABB).
The results of the nougat proposals indicate that cheesecake nougat could not be marketed, as it
exceeds the physical humidity limits required in this type of product, and did not reach a positive
rating in the sensory analysis and would have a maximum shelf life of 30 days. In relation to the
almond nougat, it could be established in the company, since in the validation of the products it
had a very positive evaluation, together with its study of useful life, where it can last 2 months and
it is the nougat that it is best suited for the type of products being made in the company.
Lastly, with regard to spicy nougat, it would be a proposal to be prepared by the company, although
it does not get a positive assessment and in terms of its useful life study it can take up to 2 months.


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