Publicação
Development of a “drunk” pickles with sweet potato
| Resumo: | Agrio et Emulsio project (POCI-01-0145-FEDER-023583) presents a proposal in Food Design & Technology, in the areas of vinegar products and food emulsions. In Agrio line, one of the goals was the development of new products by nonfermentative prototyping, using vinegar and sweet potato cultivars (Ipomoea batatas) as main ingredients. Articulating technological, analytical (physical-chemical, rheological, microbiological) and sensory tests, and inspired by the Mediterranean gastronomy and the traditional Portuguese recipe of “drunk” pears in red wine, a sweet and sour “drunk” pickle with orange sweet potato (Bauregard) has been developed by fresh pack pickling technology (without fermentation), using a spicy red wine vinegar (6% total acidity), with cinnamon and black pepper, sweetened with brown sugar and enriched with Gin. |
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| Autores principais: | Laranjeira, Cristina |
| Outros Autores: | Basto De Lima, Maria Gabriela; Henriques, Marília |
| Assunto: | Pickles Sweet potato Vinegar Shelf life |
| Ano: | 2019 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Santarém |
| Idioma: | inglês |
| Origem: | Repositório Científico do Instituto Politécnico de Santarém |
| Resumo: | Agrio et Emulsio project (POCI-01-0145-FEDER-023583) presents a proposal in Food Design & Technology, in the areas of vinegar products and food emulsions. In Agrio line, one of the goals was the development of new products by nonfermentative prototyping, using vinegar and sweet potato cultivars (Ipomoea batatas) as main ingredients. Articulating technological, analytical (physical-chemical, rheological, microbiological) and sensory tests, and inspired by the Mediterranean gastronomy and the traditional Portuguese recipe of “drunk” pears in red wine, a sweet and sour “drunk” pickle with orange sweet potato (Bauregard) has been developed by fresh pack pickling technology (without fermentation), using a spicy red wine vinegar (6% total acidity), with cinnamon and black pepper, sweetened with brown sugar and enriched with Gin. |
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