2.7.1. Rheological Characterization

The rheometric measurements of the food matrices PPLOMW and PBTG were carried out using a strain-controlled RFS III rheometer (Rheometric Scientific Inc. at Piscataway, NJ, USA), equipped with plate-plate geometry: Gap 2 mm, Φ 25 mm. The temperature was controlled by means of a Peltier system (uncertainty of 0.1 ◦C). The samples were preliminarily subjected to strain sweep tests at a frequency of 1.0 Hz to determine the region of linear viscoelasticity (region in which the G and G vs strain modules are constant). The trend of the G and G vs. frequency (frequency sweep tests) in the linear viscoelasticity region was determined in the frequency range of 0.1–16.0 Hz.

### 2.7.2. Antioxidant Performances of the Puddings

Pudding samples were analyzed, in terms of antioxidant properties, on the day they were prepared and after 7, 14 and 28 days, respectively [31]. Briefly, 10.0 g of pudding (PPLOMW or BCTG) were suspended in 20.0 mL of water by maceration for 24 h. The aqueous solution was then centrifuged at 8000 rpm for 10 min. Each extract was obtained by recovering the supernatant and was characterized in terms of APG, PAC and FC by the methodologies previously described, expressing the results as mg of CT per gram of pudding. Similarly, antioxidant performances were recorded by evaluation of TAC (expressed as mg of CT per gram of pudding) and scavenging activity of both aqueous (against ABTS radical) and organic (against DPPH radical) environments. Each measurement was performed in triplicate and data expressed as means (±SD).
