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QUALITY OF QUICK-FROZEN CARROTS AS AFFECTED BY BLANCHING TIME AND BLANCHING METHODS.

[In Hungarian. / En hongrois.]

Author(s) : ZACKEL E., BALLA G.

Type of article: Article

Summary

BECAUSE OF THEIR HIGH SUGAR CONTENT, VITAMIN A AND C CONTENTS, MINERAL SALTS AND CHARACTERISTIC TASTE, CARROTS ARE A VERY IMPORTANT FOOD ITEM. THE EFFECT OF BLANCHING TIME AND DIFFERENT BLANCHING MEDIA ON THE TEXTURE OF CARROTS WAS INVESTIGATED. THE TOTAL AND WATER-SOLUBLE DRY MATTER CONTENT AND REDUCING AND INVERT SUGAR CONTENT OF RAW AND QUICK-FROZEN CARROTS WAS MEASURED. SENSORY EVALUATION WAS ALSO CARRIED OUT. CARROTS SUBJECTED TO A COMBINED TREATMENT OF BLANCHING AND STEAMING WERE MUCH BETTER FROM THE ASPECT OF COMPONENTS AND THEIR HISTOLOGICAL AND SENSORY CHARACTERISTICS WERE ALSO SATISFACTORY AS COMPARED TO THOSE TREATEDCONVENTIONALLY.

Details

  • Original title: [In Hungarian. / En hongrois.]
  • Record ID : 1986-0669
  • Languages: Hungarian
  • Source: Hütöipar - vol. 31 - n. 1
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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