Publicação

Development of a “drunk” pickles with sweet potato

Ver documento

Detalhes bibliográficos
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.
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

Registos relacionados

Registos relacionados