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COMPARISON OF SEVERAL BLANCHING METHODS ON THE TEXTURE AND ASCORBIC ACID CONTENT OF FROZEN POTATOES.

Author(s) : CANET W., HILL M. A.

Type of article: Article

Summary

THE EFFECT OF STEPWISE BLANCHING AND A MIXED METHOD, IN WHICH THE FIRST STEP OF THE STEPWISE BLANCHING WAS REPLACED BY A SHORT MICROWAVE TREATMENT, HAVE BEEN COMPARED WITH THE CONVENTIONAL PROCESS FOR BLANCHING POTATOES FOR FREEZING WITH RESPECT TO PHYSICAL AND SENSORY PROPERTIES, AND ASCORBIC ACID CONTENT. AFTER FREEZING AND REHEATING THE MIXED METHOD PRODUCED A SIMILAR TEXTURETO THAT OBTAINED WITH STEPWISE BLANCHING, AND BOTH WERE SIGNIFICANTLY BETTER THAN CONVENTIONAL BLANCHING. THE MIXED METHOD SHORTENED THE PROCESS TIME AND IMPROVED RETENTION OF ASCORBIC ACID.

Details

  • Original title: COMPARISON OF SEVERAL BLANCHING METHODS ON THE TEXTURE AND ASCORBIC ACID CONTENT OF FROZEN POTATOES.
  • Record ID : 1987-2241
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 22 - n. 3
  • Publication date: 1987/06
  • Document available for consultation in the library of the IIR headquarters only.

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