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RECENT ADVANCES IN BLANCHING OF SOME VEGETABLES. 1. BIOCHEMICAL ASPECTS.

PROGRES RECENTS SUR LE BLANCHIMENT DE CERTAINS LEGUMES. 1. ASPECTS BIOCHIMIQUES.

Author(s) : PIZZOCARO F.

Type of article: Article

Summary

THE LIPOXYGENASE ENZYME WAS INACTIVATED AT 373 K (100 DEG C) DURING 1 MINUTE (CAULIFLOWER, BROCCOLI AND TURNIP TOP), 15 SECONDS (GREEN BEAN), 2 MINUTES (ASPARAGUS), 40 SECONDS (SQUASH). THE RESULTING NON-ENZYMATIC ACTIVITY, GROWING WITH THE INCREASE OF THE HEAT TREATMENT TIME, GAVE VALUES EQUAL TO 15% (CAULIFLOWER), 26% (BROCCOLI), 50% (TURNIP TOP) AT THE 8TH MIN ; 4% (ASPARAGUS), 45% (SQUASH) AND 8% (GREEN BEAN) RESPECTIVELY AT 2ND, AT 1ST AND AT 10TH MINUTES OF TREATMENT. LIPID STABILITY STUDY SHOWS THAT THE SHORTENING OF BLANCHING TIME, ABLE TO INACTIVATE THE LIPOXYGENASE, GIVES BETTER RESULTS, ABOUT LIPIDS STABILITY, THAN LONGER HEAT TREATMENTS.

Details

  • Original title: PROGRES RECENTS SUR LE BLANCHIMENT DE CERTAINS LEGUMES. 1. ASPECTS BIOCHIMIQUES.
  • Record ID : 1990-2392
  • Languages: French
  • Source: Ann. IVTPA - vol. 18
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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