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Publication
Agrio et Emulsio – development of new products with vinegar and sweetpotatoes
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Advisor(s)
Abstract(s)
Agrio et Emulsio project (POCI-01-0145-FEDER-023583) develops in vinegar and food
emulsions areas. In line Agrio, vinegar technological ability enables the development of
multiple products, by fermentative and non-fermentative prototyping. Articulating
technological, laboratory and sensory tests and inspired both by the marinades in wine or
vinegar of the Mediterranean gastronomy and in the traditional Portuguese recipe of “drunk”
pear in red wine, two prototypes are undergoing final development, using sweet potato
cultivars (Ipomoea batatas) as main ingredient. A sweet and sour “drunk” pickle has been
developed by fresh pack pickling technology (without fermentation), using a spicy red wine
vinegar with cinnamon and black pepper, sweetened with brown sugar and added Gin. The
marinade was designed to be a ready-to-eat vegan product, with tofu and sweet potato
previously salted in brine and then submerged in the marinade liquid. The marinade matrix is
a diluted blend of red wine vinegar and regional liqueur wine from Ribatejo, flavored with red
pepper, herbs and spices. Pre-salting in brine, maturation and the final heat treatment are
fundamental for the quality and safety of both prototypes that were designed to provide
innovation and convenience: new products with long shelf life, aims the preservation of
seasonal/surplus raw materials.
Description
Keywords
marinade pickles sweet potato vinegar
Citation
Publisher
Kaunas University of Techonology-Department of Food Science and Technology