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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

,  and *
Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, Via Napoli, 25-71100 Foggia, Italy
* Author to whom correspondence should be addressed.
Received: 7 August 2012 / Revised: 19 September 2012 / Accepted: 20 September 2012 / Published: 26 September 2012
(This article belongs to the Special Issue Antioxidants 2012)
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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 antioxidants; rheological properties; process variables; sensory properties; table grape
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).
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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.

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