Abstract
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).
Highlights
Pâtés are processed products having an important gastronomic tradition, characterized by good sensory properties with a rough texture [1]
Hardness and syneresis were significantly influenced by the increase of both
Hardness and syneresis were significantly influenced by the increase of both homogenization time and speed
Summary
Pâtés are processed products having an important gastronomic tradition, characterized by good sensory properties with a rough texture [1]. The main ingredients of pâtés are finely minced and mixed with various secondary ingredients considered essential for their binding capacity. These products are usually consumed as either seasonings for pasta or dressings for meat, salads, and sandwiches [2]. Pâtés are able to satisfy the consumer’s growing demand since they represent value-added products with good flavor and adequate shelf-life. In recent years several studies have focused on these products. Marudova et al [3]
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