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EFFECT OF BLANCHING ON ENZYME ACTIVITY AND QUALITY CHANGES IN GREEN PEAS.

Author(s) : HALPIN B. E., LEE C. Y.

Type of article: Article

Summary

FRESH GREEN PEAS WERE BLANCHED FOR VARIOUS TIMES/TEMPERATURES AND STORED AT 250 K (-23 DEG C). ENZYMES EXHIBITED VARYING DEGREES OF ACTIVITY OVER THE FIRST 3 MONTHS IN STORAGE. AFTER 3 MONTHS, PEROXIDASE AND POLYPHENOLOXIDASE ACTIVITY DECREASED OR REMAINED CONSTANT. LIPOXYGENASE ACTIVITY INCREASED OVER STORAGE. SENSORY EVALUATION INDICATED A GRADUAL LOSS OF QUALITY DUE TO POOR FLAVOUR IN THE LONG TIME/LOW TEMPERATURE BLANCH. ASCORBIC ACIDCONTENT, GREENNESS AND FIRMNESS DECREASED GRADUALLY WITH STORAGE.

Details

  • Original title: EFFECT OF BLANCHING ON ENZYME ACTIVITY AND QUALITY CHANGES IN GREEN PEAS.
  • Record ID : 1988-0631
  • Languages: English
  • Publication date: 1987
  • Source: Source: J. Food Sci.
    vol. 52; n. 4; 1987.07-08; 1002-1005; 4 fig.; 7 tabl.; 17 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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