Agrio et Emulsio – Development of fruity mustard creams with beets and berries

Laranjeira, Cristina; Alves, Marco; Basto De Lima, Maria Gabriela; Henriques, Marília; Orvalho, Telma

http://hdl.handle.net/10400.15/4203

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Autores

Laranjeira, Cristina

Alves, Marco

Basto De Lima, Maria Gabriela

Henriques, Marília

Orvalho, Telma

Resumo(s)

One of the goals was the development of new mustard creams with innovative colours and flavours. Mustard creams are oil-in-water emulsions, but the practice is linked to medieval french vinegar traditions, introduced by the confraternity of Maîtres Vinaigrier-Moutardier. In the classic process, mustard grains are matured by immersion in vinegar; the phenomenon combines acid and enzymatic actions and solid-liquid extraction to mild the bitter/pungent taste. Thus, applying this ancestral practice, mustard (seeds, fragments, powder) was first submitted to maturation studies.

Palavras-chave

berries mustard vinegar

URI

http://hdl.handle.net/10400.15/4203

Citação

Laranjeira, C., Raimundo, A.; Garcia, J.; Alves, M.; Cipriano, M.; Lima, M.; Henriques, M. & Orvalho, T. (2021). Agrio et Emulsio – Development of fruity mustard creams with beets and berries. FoodBalt 2021 - 14th Baltic Conference on Food Science and Technology: book of abstracts. p. 130.

Editora

Center of Food and Fermentation Technologies (TFTAK), Tallinn, Estonia

Coleções

Publicações de encontros científicos_ESAS

Licença CC

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