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EFFECTS OF MICROWAVE, STEAM AND WATER BLANCHING ON FREEZE-DRIED SPINACH.

Author(s) : QUENZER N. M., BURNS E. E.

Type of article: Article

Summary

MICROWAVE ENERGY WAS DEMONSTRATED TO BE A CONVENIENT AND EFFECTIVE METHOD OF BLANCHING. COMPARED TO STEAM OR WATER, MICROWAVE BLANCHING WAS SUPERIOR IN RETENTION OF ASCORBIC ACID. THE TEXTURE OF REHYDRATED, MICROWAVE BLANCHED SPINACH WAS FIRM, CHEWY AND HIGHLY ACCEPTABLE. WATER BLANCHING RUPTURED THE CELLS AND DESTROYED FINE CELLULAR STRUCTURE AS COMPARED TO STEAM BLANCHING WHICH CAUSED LESS CELLULAR DISRUPTION AND GREATER RETENTION OF TISSUE STRUCTURE. MICROWAVE BLANCHING RESULTED IN COAGULATED PROTOPLASMIC MATERIAL SURROUNDING THE CELL WALLS. CELL AND TISSUE STRUCTURE REMAINED INTACT WHICH RESULTED IN HIGH REHYDRATION RATIOS AND ACCEPTABLE TEXTURAL CHARACTERISTICS. MICROWAVE BLANCHING YIELDED A SUPERIOR FREEZEDRIED PRODUCT AS COMPARED TO WATER AND STEAM BLANCHING.

Details

  • Original title: EFFECTS OF MICROWAVE, STEAM AND WATER BLANCHING ON FREEZE-DRIED SPINACH.
  • Record ID : 1982-0328
  • Languages: English
  • Publication date: 1981
  • Source: Source: J. Food Sci.
    vol. 46; n. 2; 410-413; 418; 3 fig.; 4 tabl.; 14 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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