LIPOXYGENASE AS BLANCHING INDEX FOR FROZEN VEGETABLE SOYBEANS.

Type of article: Article

Summary

BLANCHED SAMPLES OF FROZEN VEGETABLE SOYBEANS USING PEROXIDASE (POD) AND LIPOXYGENASE (LIP) AS BLANCHING INDICES WERE COMPARED WITH UNBLANCHED SAMPLES DURING STORAGE BY SENSORY EVALUATION, VITAMIN C DETERMINATION AND REMAINING ENZYME ACTIVITY. SAMPLES USING LIP AND POD AS BLANCHING INDICES SHOWED NO SIGNIFICANT DIFFERENCES IN SENSORY QUALITY DURING 160-DAY FROZEN STORAGE, WHILE BOTH TREATMENTS WERE SIGNIFICANT-LY DIFFERENT FROM UNBLANCHED SAMPLES. VITAMIN C IN SAMPLES USING LIP AS BLANCHING INDEX WAS HIGHER THAN THAT IN UNBLANCHED ONES.

Details

Original title: LIPOXYGENASE AS BLANCHING INDEX FOR FROZEN VEGETABLE SOYBEANS.
Record ID : 1992-0667
Languages: English
Source: Ital. J. Food Sci. - vol. 56 - n. 2
Publication date: 1991
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Seeds and plants
Keywords: Measurement; Blanching; Organoleptic property; Soya; Vegetable; Enzyme; Freezing