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Blanching influence on firmness quality of frozen carrots.

[In Italian. / En italien.]

Author(s) : GAROSI F., MENCARELLI F., ANELLI G.

Type of article: Article

Summary

Regression analysis between instrumental firmness data and sensorial evaluation has been conducted obtaining the optimum time of blanching depending on the kind of cooking: 2-3 minutes using boiling water or microwave cooking and 4 minutes when carrot discs are cooked in bain-marie.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1996-3522
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 35 - n. 345
  • Publication date: 1996/02
  • Document available for consultation in the library of the IIR headquarters only.

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