SOME ASPECTS OF THE TECHNOLOGICAL TRANSFORMATION OF WHITE TRUFFLES (TUBER MAGNATUM PICO).

[In Italian. / En italien.]

Author(s) : SENESI E., MAESTRELLI A., TESTONI A.

Type of article: Article

Summary

THE RESULTS OF SOME EXPERIMENTS ON THE LONG AND SHORT TERM STORAGE OF WHITE TRUFFLES ARE REFERRED. THE TRUFFLES, WRAPPED IN A SHRINKABLE PACKAGE AND STORED AT 273 K (0 DEG C) FOR 28 DAYS, SHOWED A VERY SMALL WEIGHT LOSS WITH RESPECT TO THE UNWRAPPED ONES (2.4 AND 16.3% RESPECTIVELY). FREEZING CONFIRMED ITS SUITABILITY FOR THE MAINTENANCE OF GOOD ORGANOLEPTIC CHARACTERS DURING 12 MONTHS AT 253 K (-20DG) THE ENZYMATIC LIQUEFACTION, FOLLOWED BY VACUUM DRYING, ALLOWED THE PRODUCTION OF A STRONGLY FLAVOURED AND EASILY SOLUBLE WHITE TRUFFLE POWDER.

Details

Original title: [In Italian. / En italien.]
Record ID : 1987-0150
Languages: Italian
Source: Rev. Ferment. Ind. aliment. - vol. 25 - n. 4
Publication date: 1986
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food quality and safety. Microbiology;
Vegetables
Keywords: Mushroom; Chilling; Organoleptic property; Weight loss; Freezing