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Frozen carrots texture and pectic components as affected by low-temperature-blanching and quick freezing.

Author(s) : FUCHIGAMI M., MIYAZAKI K., HYAKUMOTO N.

Type of article: Article

Summary

Carrots preheated for 2 hours at 60 deg C and then cooked became firmer than raw or cooked carrots. Firmness of carrots decreased through freezing then thawing, but preheated carrots retained firmer texture than those blanched in boiling water. Quick-freezing resulted in better texture than slow-freezing. Preheating and then quick freezing were effective in improving texture of frozen carrots.

Details

  • Original title: Frozen carrots texture and pectic components as affected by low-temperature-blanching and quick freezing.
  • Record ID : 1996-0309
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 60 - n. 1
  • Publication date: 1995/01
  • Document available for consultation in the library of the IIR headquarters only.

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