| Autor: |
Francesco Caponio, Graziana Difonzo, Giacomo Squeo, Stefania Fortunato, Roccangelo Silletti, Carmine Summo, Vito M. Paradiso, Antonella Pasqualone |
| Jazyk: |
angličtina |
| Rok vydání: |
2019 |
| Předmět: |
|
| Zdroj: |
Foods, Vol 8, Iss 4, p 115 (2019) |
| Druh dokumentu: |
article |
| ISSN: |
2304-8158 |
| DOI: |
10.3390/foods8040115 |
| Popis: |
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). |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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