ShareEffects of pretreatments on the texture and ascorbic acid content of frozen plantain pulp (Musa paradisiaca).
Author(s) : GIAMI S. Y.
Type of article: Article
Summary
After freezing-thawing, the microwave treatment gives a similar texture to that obtained by calcium chloride pretreatment before freezing. These two treatments are significantly better than water or vapour blanching. The microwave treatment improves ascorbic acid retention.
Details
- Original title: Effects of pretreatments on the texture and ascorbic acid content of frozen plantain pulp (Musa paradisiaca).
- Record ID : 1992-2793
- Languages: English
- Source: J. Sci. Food Agric. - vol. 55 - n. 4
- Publication date: 1991
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