Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés
AbstractThe influence of the homogenization time and speed on rheological and volatile composition in olive-based pâtés was studied. Five experimental trials were performed applying different combinations of time and speed homogenization: 1, 3, and 5 min at 12,000 rpm and 4000, 8000, and 12,000 rpm at 5 min. The obtained results showed that the processing parameters of the homogenization step significantly influenced the rheological and sensory properties of olive-based pâtés. Both time and speed influenced the rheological properties of the product. The increase of homogenization time and speed determined a significant reduction of hardness and syneresis. As regards color indices, significantly higher L* values were obtained when intermediate time and speed conditions were applied, whereas a* and b* indices showed a not univocal behavior. Both time and speed variables also influenced the volatile fraction of the pâtés (higher homogenization speed and time corresponded to higher terpenes and aldehydes). View Full-Text
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Caponio, F.; Difonzo, G.; Squeo, G.; Fortunato, S.; Silletti, R.; Summo, C.; Paradiso, V.M.; Pasqualone, A. Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés. Foods 2019, 8, 115.
Caponio F, Difonzo G, Squeo G, Fortunato S, Silletti R, Summo C, Paradiso VM, Pasqualone A. Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés. Foods. 2019; 8(4):115.Chicago/Turabian Style
Caponio, Francesco; Difonzo, Graziana; Squeo, Giacomo; Fortunato, Stefania; Silletti, Roccangelo; Summo, Carmine; Paradiso, Vito M.; Pasqualone, Antonella. 2019. "Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés." Foods 8, no. 4: 115.
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