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EFFECT OF DIFFERENT BLANCHING METHODS ON THE TEXTURE AND ASCORBIC ACID CONTENT OF FROZEN BRUSSELS SPROUTS.

[In Spanish. / En espagnol.]

Author(s) : CANET W.

Type of article: Article

Summary

THE EFFECTS OF THREE DIFFERENT BLANCHING METHODS: BOILING WATER, STEPWISE WATER BLANCHING, AND A MIXED METHOD CONSISTING OF MICROWAVE HEATING FOLLOWED BY BOILING WATER, ON THE TEXTURE AND ASCORBIC ACID CONTENT OF FROZEN BRUSSELS SPROUTS WERE COMPARED. THE RESULTS SHOWED THAT MICROWAVING FOLLOWED BY IMMERSION IN BOILING WATER YIELDED A MORE ACCEPTABLE AND UNIFORM PRODUCT TEXTURE, SIMILAR TO THAT OBTAINED USING STEPWISE BLANCHING AND BETTER THAN THAT OBTAINED WITH CONVENTIONAL WATER BLANCHING. THE MIXED METHOD SHORTENED BLANCHING TIME AND REDUCED ASCORBIC ACID LOSSES.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1992-0662
  • Languages: Spanish
  • Source: Rev. Agroquim. Tecnol. Aliment. - vol. 31 - n. 1
  • Publication date: 1991/03
  • Document available for consultation in the library of the IIR headquarters only.

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