Development of a “drunk” pickles with sweet potato

Laranjeira, Cristina; Basto De Lima, Maria Gabriela; Henriques, Marília

http://hdl.handle.net/10400.15/4201

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Authors

Laranjeira, Cristina

Basto De Lima, Maria Gabriela

Henriques, Marília

Abstract(s)

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.

Keywords

Pickles Sweet potato Vinegar Shelf life

URI

http://hdl.handle.net/10400.15/4201

Citation

Laranjeira, C., Ribeiro, R., Lima, M., Henriques, M. (2019). Agrio et Emulsio - Development of a “Drunk” Pickles With Sweet Potato. Livro de resumos do Congresso Nacional das Escolas Superiores Agrárias.