ShareInfluence of cooking and freeze-thawing cycles on the viscoelastic properties of vegetable purees.
Author(s) : ALVAREZ M. D., CANET W.
Type of article: Article
Summary
The authors investigated the dynamic properties of three frozen vegetable purees (broccoli-potato; carrot-potato; celery-potato) during heating and cooking, and also studied the effects of freeze-thaw cycles on rheological properties. During heating, dynamic properties showed the influence of the gelatinization of potato starch grains on the rheological behaviour of the systems. During cooling, raised elasticity appears related to water loss or retrogradation of starch grains. Freeze-thaw cycles exerted temperature or product-related effects.
Details
- Original title: Influence of cooking and freeze-thawing cycles on the viscoelastic properties of vegetable purees.
- Record ID : 2003-2871
- Languages: English
- Source: Lebensm.-Wiss. Technol. - vol. 34 - n. 8
- Publication date: 2001
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Indexing
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Themes:
Food engineering;
Vegetables - Keywords: Viscosity; Thawing; Treatment; Puree; Physical property; Vegetable; Freezing
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