Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 431375
Title The edible cocktail: the effect of sugar and alcohol impregnation on the crunchiness of fruit
Author(s) Scholten, E.; Peters, M.M.J.P.
Source Flavour 1 (2012)1. - ISSN 2044-7248
DOI https://doi.org/10.1186/2044-7248-1-10
Department(s) Physics and Physical Chemistry of Foods
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2012
Abstract Vacuum impregnation is seen as a valuable technique for flavor pairing in the catering industry. One of the applications of this technique is the creation of edible cocktails by impregnating of fruits with liquors, leading to an interplay of different flavors. However, the effect of the impregnation of sugar and alcohol into the fruit will affect the texture of the fruit and therefore its crunchiness. Thus, the positive effect of flavor pairing might be inhibited by a negative effect in texture changes.RESULTS:This investigation focused on the change in crunchiness as a result of the impregnation of different sugar and alcohol containing solutions. When hypotonic solutions were used, the impregnation resulted in the rupture of the cells, thereby leading to a decrease in crunchiness. When hypertonic solutions were used, the cells shrunk, which also resulted in a decrease in crunchiness. Isotonic solutions resulted in crunchiness comparable to its fresh version. When alcohol was used, the crunchiness decreases at all concentrations investigated.CONCLUSIONS:Crunchiness of fruit can only be maintained when impregnated with isotonic sugar solutions. When the sugar or alcohol content deviates from that in the fruit, impregnation of these liquids will lead to a decrease in crunchiness. This has consequences for the creation of edible cocktails - For an optimal crunchiness, the sugar content of the impregnation liquid has to be equal to the sugar content of the fruit or vegetable.
Comments
There are no comments yet. You can post the first one!
Post a comment
 
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.