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Effects of cultivar and process variables on dynamic-mechanicaland sensorial behavior of value-added grape-based smoothies
No full textThe 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
Multiple microbial cell-free extracts improve the microbiological, biochemical and sensory features of ewes
No full textCombined effect of active coating and MAP to prolong the shelf life of minimally processed kiwifruit (Actinidia deliciosa cv. Hayward)
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