Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés
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 1...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/8/4/115 |
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| author | Francesco Caponio Graziana Difonzo Giacomo Squeo Stefania Fortunato Roccangelo Silletti Carmine Summo Vito M. Paradiso Antonella Pasqualone |
| author_facet | Francesco Caponio Graziana Difonzo Giacomo Squeo Stefania Fortunato Roccangelo Silletti Carmine Summo Vito M. Paradiso Antonella Pasqualone |
| author_sort | Francesco Caponio |
| collection | DOAJ |
| description | 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 <i>L</i>* values were obtained when intermediate time and speed conditions were applied, whereas <i>a</i>* and <i>b</i>* 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). |
| first_indexed | 2024-12-11T15:52:28Z |
| format | Article |
| id | doaj.art-984ac996b3124f598f1765b8bf7d5d65 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-11T15:52:28Z |
| publishDate | 2019-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-984ac996b3124f598f1765b8bf7d5d652022-12-22T00:59:33ZengMDPI AGFoods2304-81582019-04-018411510.3390/foods8040115foods8040115Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based PâtésFrancesco Caponio0Graziana Difonzo1Giacomo Squeo2Stefania Fortunato3Roccangelo Silletti4Carmine Summo5Vito M. Paradiso6Antonella Pasqualone7Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, ItalyDepartment of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, ItalyDepartment of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, ItalyDepartment of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, ItalyDepartment of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, ItalyDepartment of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, ItalyDepartment of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, ItalyDepartment of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, ItalyThe 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 <i>L</i>* values were obtained when intermediate time and speed conditions were applied, whereas <i>a</i>* and <i>b</i>* 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).https://www.mdpi.com/2304-8158/8/4/115pâtésoliverheologytexture analysissyneresisvolatile compounds |
| spellingShingle | Francesco Caponio Graziana Difonzo Giacomo Squeo Stefania Fortunato Roccangelo Silletti Carmine Summo Vito M. Paradiso Antonella Pasqualone Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés Foods pâtés olive rheology texture analysis syneresis volatile compounds |
| title | Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés |
| title_full | Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés |
| title_fullStr | Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés |
| title_full_unstemmed | Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés |
| title_short | Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés |
| title_sort | influence of homogenization time and speed on rheological and volatile composition in olive based pates |
| topic | pâtés olive rheology texture analysis syneresis volatile compounds |
| url | https://www.mdpi.com/2304-8158/8/4/115 |
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