Effects of Cultivar and Process Variables on Dynamic-Mechanical and Sensorial Behavior of Value-Added Grape-Based Smoothies.docVIP

Molecules 2012, 17, 11421-11434; doi:10.3390/molecules171011421 OPEN ACCESS molecules ISSN 1420-3049 /journal/molecules Communication Effects of Cultivar and Process Variables on Dynamic-Mechanical and Sensorial Behavior of Value-Added Grape-Based Smoothies Antonietta Baiano, Marcella Mastromatteo and Matteo Alessandro del Nobile * Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, Via Napoli, 25-71100 Foggia, Italy * Author to whom correspondence should be addressed; E-Mail: ma.delnobile@unifg.it; Tel./Fax: +39-881-589242. Received: 7 August 2012; in revised form: 19 September 2012 / Accepted: 20 September 2012 / Published: 26 September 2012 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 1. Introduction A smoothie or purée is a thick, moist for