Évaluation de l'impact d'une purée de panais et de ses fractions sur la texture de matrices gels et valorisation culinaire de ces gels par l'implication de cuisiniers innovateurs

Authors: Pouliot, Laurence
Advisor: Perreault, VéroniqueTurgeon, Sylvie
Abstract: Vegetables are the category with the most losses along the food chain. Transforming these imperfect vegetables into puree and incorporating it into food matrices could be a solution to food waste. At this point, limited information is available on the incorporation of vegetable purees, or their fractions (pulp and serum) into gel-type food matrices. The knowledge on the vegetable puree’s functionality in food matrices is a starting point for improving or developing novel foods made with plant-based purees. In this research, parsnip puree and its fractions (pulp and serum) were characterized and then incorporated into three food gels (agar-agar, gelatin and a mixture of agar-gelatin) to evaluate their impact on gel’s appearance and texture. Addition of parsnip serum had limited effects ongels structure, whereas the addition of parsnip puree orpulp increased gels rigidity. This rigidity could be partly explained based on the filled gel theory. Following a qualitative research methodology, students from an advanced professional cooking program were interviewed to gather creative ideas for using these parsnip gels and better understand how they could be valued in a gastronomic context. This study allowed to inventory multiple potential uses and identified seven application shapes and twelve distinct techniques for valorising these foods in the kitchen. Study of the impact of parsnip puree and its fractions on gelled matrices provided relevant information on their functionality. Involving cooks to identify parsnip gels culinary applications allowed to identify several creative ideas that may be potential concepts to develop new plant-based food products. This project is an initiative combining food sciences and culinary know-how in support toculinary / food innovation.
Document Type: Mémoire de maîtrise
Issue Date: 2019
Open Access Date: 23 May 2019
Permalink: http://hdl.handle.net/20.500.11794/34948
Grantor: Université Laval
Collection:Thèses et mémoires

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