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

Molecules

Antonietta Baiano¹  Marcella Mastromatteo¹ 

[1] id="af1-molecules-17-11421">Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, Via Napoli, 25-71100 Foggia, Ita

关键词: antioxidants;    rheological properties;    process variables;    sensory properties;    table grape;   

DOI  :  10.3390/molecules171011421

来源: mdpi

【 摘 要 】

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.

【 授权许可】

CC BY   
© 2012 by the authors; licensee MDPI, Basel, Switzerland.