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.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Vegetables - Keywords: Carrot; Blanching; Texture; Organoleptic property; Sugar; Freezing
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COMPARISON OF QUALITY CHANGES IN BLANCHED AND U...
- Author(s) : MUFTUGIL N., YIGIT V.
- Date : 1983/08/07
- Languages : English
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Formats : PDF
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CHANGES IN THE TEXTURE OF FROZEN CARROTS.
- Author(s) : ROUWEN F. M., BIELIG H. J., EMSCHERMANN B.
- Date : 1982
- Languages : German
- Source: Ind. Obst- Gemüseverwert. - vol. 67 - n. 1
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STEPWISE BLANCHING AND ITS IMPORTANCE IN FREEZI...
- Author(s) : PALA M.
- Date : 1983/08/07
- Languages : English
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Formats : PDF
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COMPARISON OF SEVERAL BLANCHING METHODS ON THE ...
- Author(s) : CANET W., HILL M. A.
- Date : 1987/06
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 22 - n. 3
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RECENT ADVANCES ON BLANCHING OF SOME VEGETABLES...
- Author(s) : SENESI E., BERTOLO G., MAESTRELLI A.
- Date : 1987/08/24
- Languages : English
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
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