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EFFECTS OF PRETREATMENTS ON THE SENSORY PROPERTIES OF PLANTAIN AND YAM ON FROZEN STORAGE.

Author(s) : GIAMI S. Y.

Type of article: Article

Summary

THE EFFECTS OF WATER AND STEAM BLANCHING, SULPHITING AND CALCIUM CHLORIDE PRE-TREATMENT OF YAM AND PLANTAIN SLICES, FOLLOWED BY FROZEN STORAGE AT 265 K (-8 DEG C) FOR UP TO 2 MONTHS ARE COMPARED WITH FRESH SAMPLES, ALL OF WHICH WERE FRIED IN PALM OIL AT 458 K (185 DEG C). STEAM BLANCHING FOLLOWED BY SODIUM METABISULPHITE WAS THE PREFERRED TREATMENT, BUT FURTHER CONFIRMATORY STUDIES ARE REQUIRED. G.R.S.

Details

  • Original title: EFFECTS OF PRETREATMENTS ON THE SENSORY PROPERTIES OF PLANTAIN AND YAM ON FROZEN STORAGE.
  • Record ID : 1990-0167
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 24 - n. 2
  • Publication date: 1989/04
  • Document available for consultation in the library of the IIR headquarters only.

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