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INFLUENCE OF PRETREATMENTS ON THE QUALITY OF FROZEN OKRA.

Author(s) : YURDAGEL U., URAL A., PAZIR F.

Summary

THE INFLUENCE OF BLANCHING IN WATER WITH OR WITHOUT ADDITION OF SALT AND CITRIC ACID, INDIVIDUAL QUICK FREEZING, VACUUM PACKAGING AND STORAGE FOR EIGHT MONTHS ON SOME CHARACTERISTICS OF < SULTANIYE > VARIETY OKRA HAVE BEEN INVESTIGATED. MOST SIGNIFICANT CHANGES OCCURRED DURING BLANCHING, ESPECIALLY IN ASCORBIC ACID AND TOTAL SOLID CONTENT, AND IN SHEAR VALUES. HIGHER ASCORBIC ACID RETENTION, LIGHTER GREEN COLOURS WERE OBTAINED WITH THE ADDITION OF CITRIC ACID AND SALT TO BLANCHING WATER. ASCORBIC ACID CONTINUED TO DEGRADE DURING FROZEN STORAGE WHILSTTHERE WERE NOT SIGNIFICANT CHANGES IN OTHERS. VACUUM PACKAGING PREVENTS ASCORBIC ACID LOSSES DURING STORAGE.

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Pages: 500-504

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Details

  • Original title: INFLUENCE OF PRETREATMENTS ON THE QUALITY OF FROZEN OKRA.
  • Record ID : 1988-1909
  • Languages: English
  • Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
  • Publication date: 1987/08/24
  • Document available for consultation in the library of the IIR headquarters only.

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