QUALITY OF CABBAGE. EFFECTS OF BLANCHING, FREEZING, AND FREEZE-DEHYDRATION ON THE ACCEPTABILITY AND NUTRIENT RETENTION OF CABBAGE(BRASSICA OLERACEA L.).

Type of article: Article

Summary

CABBAGES WERE BLANCHED BY TWO DIFFERENT PROCESSES: STEAM BLANCHING 3 MIN AT 369 K (96.C) AND BLANCHING BY SOLUTIONS (SOAKING UNDER VACUUM IN A NACL, MALIC ACID OR NAHCO3 SOLUTION, FOLLOWED BY STEAM BLANCHING). COMPARISON OF TEXTURE, COLOUR, ORGANOLEPTIC PROPERTIES, FIRMNESS AND COMPOSITION (VITAMIN C, CHLOROPHYLL) IN TERMS OF THE TREATMENT APPLIED. NUTRIENT RETENTION AND ORGANOLEPTIC PROPERTIES ARE BETTER WITH STEAM BLANCHING AFTER IMMERSION IN A 1.2% NACL SOLUTION. (Bull. bibliogr. CDIUPA,FR., 15, N.3, MARCH 1981, 60, 153703.).

Details

Original title: QUALITY OF CABBAGE. EFFECTS OF BLANCHING, FREEZING, AND FREEZE-DEHYDRATION ON THE ACCEPTABILITY AND NUTRIENT RETENTION OF CABBAGE(BRASSICA OLERACEA L.).
Record ID : 1982-0125
Languages: English
Source: J. Food Qual. - vol. 3 - n. 4
Publication date: 1980
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: Vitamin C; Cabbage; Blanching; Organoleptic property; Nutritional value; Vegetable; Freezing