Effects of Cultivar and Process Variables on Dynamic-Mechanical and Sensorial Behavior of Value-Added Grape-Based SmoothiesReportar como inadecuado




Effects of Cultivar and Process Variables on Dynamic-Mechanical and Sensorial Behavior of Value-Added Grape-Based Smoothies - Descarga este documento en PDF. Documentación en PDF para descargar gratis. Disponible también para leer online.

Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, Via Napoli, 25-71100 Foggia, Italy





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Abstract The effects of either cooking temperature 45, 80, and 100 °C or inclusion of seed particles on the dynamic-mechanical and sensorial properties of value-added Crimson seedless, Black Pearl, or Baresana grape-based smoothies were studied. The inclusion of seed particles resulted in significant increases of the phenolic content, both in Black Pearl and Baresana, but it did not affect in a negative way the sensorial characteristics of smoothies whereas it caused an increase of the viscoelastic behavior of Black Pearl and a slight decrease in Baresana grape-based smoothies. In particular, the investigated rheological parameters were the loss and storage modulus. Moreover, the loss tangent value the ratio between loss and storage modulus remained unchanged, indicating a pseudoplastic behavior of all samples, independent on the process conditions. The smoothies produced from Crimson grapes at the intermediate temperature 80 °C showed sensorial and rheological characteristics similar to those manufactured at 45 °C and better than those manufactured at 100 °C. View Full-Text

Keywords: antioxidants; rheological properties; process variables; sensory properties; table grape antioxidants; rheological properties; process variables; sensory properties; table grape





Autor: Antonietta Baiano, Marcella Mastromatteo and Matteo Alessandro del Nobile *

Fuente: http://mdpi.com/



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