FROZEN STORAGE OF SOME INDIAN GREEN VEGETABLES.

Type of article: Article

Summary

THE QUALITY OF SOME INDIAN GREEN VEGETABLES LIKE OKRA (ABELMOSCHUS ESCULENTUS), CAPSICUM (CAPSICUM ANNUM VAR GROSSA), GHERKIN (COCCINIA CORDIFOLIA), FENUGREEK (TRIGONELLA FOENUMGRAECUM) LEAVES AND CORIANDER (CORIANDRUM SATIVUM) LEAVES WAS STUDIED UNDER FROZEN CONDITION. EFFECT OF BLANCHING AND FREEZING AS WELLAS FROZEN STORAGE AT 255 K (-18 DEG C) WAS EVALUATED IN TERMS OF CHLOROPHYLL AND ASCORBIC ACID RETENTION, MICROBIOLOGICAL QUALITY AND SENSORY PROPERTIES. QUALITY OF FROZEN VEGETABLES REMAINED EXCELLENT DURING 3.5 MONTHS.

Details

Original title: FROZEN STORAGE OF SOME INDIAN GREEN VEGETABLES.
Record ID : 1987-1396
Languages: English
Source: Int. J. Food Sci. Technol. - vol. 23 - n. 3
Publication date: 1986
Document available for consultation in the library of the IIR headquarters only.

Links

See other articles in this issue (4)
See the source

Indexing

Themes: Food quality and safety. Microbiology;
Vegetables
Keywords: Vitamin C; Microbiology; Blanching; Organoleptic property; Sweet pepper; Vegetable; Okra; Gherkin; Freezing; Chlorophyll