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Publicação
Development of a “drunk” pickles with sweet potato
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Orientador(es)
Resumo(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.
Descrição
Palavras-chave
Pickles Sweet potato Vinegar Shelf life
Contexto Educativo
Citação
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.