Development of Gastronomic Strategies for the Application and Valorization of New Inverse Emulsions of Vegetable Origin

Abstract

In order to develop gastronomic applications with five emulsions prototypes (three strawberry and bell pepper -red and yellow-processed differently, with aqueous vegetable phase) and two mustards with red fruits and beet, a sensory evaluation was carried out at first with a taste panel and also the online Foodpairing® tool was used. Based on previous results and also on culinary know-how, creative/aesthetic talent of the researchers 34 recipes were developed for different culinary preparation (starter, main course, dessert, for Food Service or domestic end consumer) and some were selected for a tasting lunch with 40 consumers (domestic/food professionals). Overall, results indicate good acceptance of the emulsions and incremental acceptation according to the gastronomic use.

New food, new technology: innovative spreadable cream with strawberry syrup

“…These reported results suggest that the final prototype (A55) of this spreadable cream with added strawberry syrup (SSC, has the potential to be part of a healthy diet. Furthermore, sensorial tests carried out on food pairing and food design showed that SSC had a very pleasant strawberry flavour, good spreadability, and, in addition to its direct use, suitable for gastronomic applications [23,24].…”

“…Microbiological, physicochemical, and proximal analyses were carried out. This final prototype was subjected to food pairing and food design, as described elsewhere [23,24].…”