Share

Influence of low temperature blanching on the content of valuable substances and sensory properties in ready-to-use salads.

Author(s) : MAYER-MIEBACH E., GÄRTNER U., GROSSMANN B., et al.

Type of article: Article

Summary

Low-temperature blanching of endive combined with cold storage at 4 °C and 97% relative humidity for 2 days reduced polyphenol content and antioxidant capacity of endive to about 50% compared to the salad washed with cold water. 75% of initial contents could be determined in cold washed samples after 2 days of cold storage. The evaluation of sensory properties resulted in a fresh, tender and crispy texture, a slightly bitter taste, a deep green colour and a wet grassy odour for the low-temperature-blanched endive directly tested. However, cold storage for 2 days under laboratory conditions and not yet optimized strongly reduced the quality of all samples except that originated from 50 °C/10 min processing.

Details

  • Original title: Influence of low temperature blanching on the content of valuable substances and sensory properties in ready-to-use salads.
  • Record ID : 2005-2021
  • Languages: English
  • Source: J. Food Eng. - vol. 56 - n. 2-3
  • Publication date: 2003

Links


See the source

Indexing