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Influence of blanching on the quality of Brussels sprouts (Brassica oleracea L. cv. gemmifera).

Influence du blanchiment sur la qualité du chou de Bruxelles (Brassica oleracea L. cv. gemmifera).

Author(s) : WATHELET J. P., MABON N., FOUCART M., MARLIER M.

Type of article: Article

Summary

Blanching of Brussels sprouts leads to a small amount of water retention (about 2%), which is promoted by the temperature and the duration of treatment in experimental conditions. Blanching can have a slight effect on the products's taste and health aspects. The outer leaves become considerably less green during blanching, while the colour of the core varies little. The texture of Brussels sprouts changes from a slight firming to a deterioration in the event of extended blanching.

Details

  • Original title: Influence du blanchiment sur la qualité du chou de Bruxelles (Brassica oleracea L. cv. gemmifera).
  • Record ID : 1997-2218
  • Languages: French
  • Source: Sci. Aliments - vol. 16 - n. 4
  • Publication date: 1996
  • Document available for consultation in the library of the IIR headquarters only.

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