title: Effects of cultivar and process variables on dynamic-mechanical and sensorial behavior of value-added grape-based smoothies.
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.
authors.affiliation: Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Foggia, Italy.
authors.forename: Antonietta
authors.initials: A
authors.lastname: Baiano
authors.forename: Marcella
authors.initials: M
authors.lastname: Mastromatteo
authors.forename: Matteo Alessandro
authors.initials: MA
authors.lastname: Del Nobile
mesh_terms: D000975:Antioxidants / Q000737:chemistry; D005511:Food Handling; D019648:Foods, Specialized / Q000032:analysis; D005638:Fruit / Q000737:chemistry; D010636:Phenols / Q000737:chemistry; D012212:Rheology; D013696:Temperature; D027843:Vitis / Q000737:chemistry
chemical_list: D000975:Antioxidants; D010636:Phenols