Microwave blanching effects on color, chemical and sensory characteristics of frozen asparagus.

Type of article: Article

Summary

Asparagus was blanched for 4 min using: conventional boiling water, steam, microwave, or microwave heated in boilable bags (MWB). Samples were ice-cooled, bagged, heat-sealed and stored at -18 deg C for 4 weeks. Peroxidase activity was reduced. Reduced ascorbic acid (RAA) content in fresh, unblanched asparagus was about 49 mg/100 g; RAA content in fresh, boiling-water blanched asparagus was about 44 mg/100 g. Frozen, unblanched asparagus retained about 40% of original RAA content, boling-water blanched asparagus retained 61%, and MWB-blanched asparagus retained 87%. Colour changes are studied for the different blanching processes. Overall quality of the microwave blanched asparagus was as good as or superior to conventionally blanched asparagus.

Details

Original title: Microwave blanching effects on color, chemical and sensory characteristics of frozen asparagus.
Record ID : 1999-3702
Languages: English
Source: J. Food Qual. - vol. 20
Publication date: 1997
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Vegetables
Keywords: Thawing; Microwave; Asparagus; Organoleptic property; Frozen food; Vegetable; Colour