Molecules 2012, 17(10), 11421-11434; doi:10.3390/molecules171011421
Communication

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

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Received: 7 August 2012; in revised form: 19 September 2012 / Accepted: 20 September 2012 / Published: 26 September 2012
(This article belongs to the Special Issue Antioxidants 2012)
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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.
Keywords: antioxidants; rheological properties; process variables; sensory properties; table grape
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MDPI and ACS Style

Baiano, A.; Mastromatteo, M.; del Nobile, M.A. Effects of Cultivar and Process Variables on Dynamic-Mechanical and Sensorial Behavior of Value-Added Grape-Based Smoothies. Molecules 2012, 17, 11421-11434.

AMA Style

Baiano A, Mastromatteo M, del Nobile MA. Effects of Cultivar and Process Variables on Dynamic-Mechanical and Sensorial Behavior of Value-Added Grape-Based Smoothies. Molecules. 2012; 17(10):11421-11434.

Chicago/Turabian Style

Baiano, Antonietta; Mastromatteo, Marcella; del Nobile, Matteo Alessandro. 2012. "Effects of Cultivar and Process Variables on Dynamic-Mechanical and Sensorial Behavior of Value-Added Grape-Based Smoothies." Molecules 17, no. 10: 11421-11434.

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