Share

EVALUATION OF HIGH TEMPERATURE-SHORT TIME (HTST) BLANCHED FROZEN SWEET CORN.

Author(s) : MCDANIE L M. R.

Type of article: Article

Summary

THE EFFECTS OF HTST BLANCHING AND STEAM BLANCHING PARAMETERS ON ENZYME ACTIVITIES, MOISTURE CONTENT, DRIP LOSS, SHEAR FORCE, SENSORY ATTRIBUTES, AND CONSUMER ACCEPTABILITY OF FROZEN SWEET CORN WERE DETERMINED. COMPLETE INACTIVATION OF CATALASE AND PEROXIDASE REQUIRED HTST TREATMENTS OF 415 AND 520 KILOPASCALS RESPECTIVELY. MOISTURE CONTENT INCREASED SLIGHTLY AND MAXIMUM SHEAR FORCE DECREASED IN THE HTST BLANCHED CORN COMPARED TO THE STEAM-BLANCHED SAMPLES. BLANCH PRESSURES OF 415 AND 520 KILOPASCALS RESULTED IN CORN EQUIVALENT IN SENSORY QUALITIES TO THE STEAM-BLANCHED PRODUCT. THE 210 KILOPASCALS HTST BLANCH TREATMENT WAS RATED HIGH IN UNDESIRABLE DESCRIPTORS. CONSUMER TESTS RESULTED IN NO SIGNIFICANT DIFFERENCES.

Details

  • Original title: EVALUATION OF HIGH TEMPERATURE-SHORT TIME (HTST) BLANCHED FROZEN SWEET CORN.
  • Record ID : 1989-1407
  • Languages: English
  • Publication date: 1988
  • Source: Source: J. Food Sci.
    vol. 53; n. 3; 1988.05-06; 760-764; 853; 8 tabl.; 23 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing