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December 2, 2025GelsOpen Access

Physicochemical Properties and Consumer Appeal of High Pressure Structured Pea and Chickpea Isolate-Enriched Whole Concord Grape Gels

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Authors

VSViral ShuklaYYYichen YangOPOlga I. Padilla‐Zakour

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Overview

Analysis reveals high pressure processing improves nutritional value in fruit gels, emphasizing flavor preference.

Key Points

  • High pressure processing produced novel fruit gels with distinct physicochemical properties, enhancing flavor.
  • Flavor preference determined liking scores, with heat-treated gels scoring higher than HPP counterparts.
  • Rheological analyses compared outcomes of high pressure processing against traditional heat pasteurization methods.
  • Nutritional value enhancements suggest potential for healthier gel options targeting consumer demand.

Cite This Study

Shukla et al. (2025) studied this question.

synapsesocial.com/papers/6940275a2d562116f28ffcabhttps://doi.org/10.3390/gels11120972
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