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Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés

Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy
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Foods 2019, 8(4), 115; https://doi.org/10.3390/foods8040115
Received: 16 March 2019 / Revised: 28 March 2019 / Accepted: 30 March 2019 / Published: 4 April 2019
(This article belongs to the Section Food Engineering and Technology)
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Abstract

The 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
Keywords: pâtés; olive; rheology; texture analysis; syneresis; volatile compounds pâtés; olive; rheology; texture analysis; syneresis; volatile compounds
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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 (CC BY 4.0).
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MDPI and ACS Style

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.

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