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标题：Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés
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作者：Francesco Caponio ; Graziana Difonzo ; Giacomo Squeo 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2019
卷号：8
期号：4
页码：1-8
DOI：10.3390/foods8040115
出版社：MDPI Publishing
摘要：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 L* values were obtained when intermediate time and speed conditions were applied, whereas a* and b* 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).
关键词：pâtés; olive; rheology; texture analysis; syneresis; volatile compounds pâtés ; olive ; rheology ; texture analysis ; syneresis ; volatile compounds