ShareSTUDIES ON THE PREPARATION OF READY-TO-SERVE CANNED AND FROZEN SAAG FROM CHINESE MUSTARD.
Author(s) : MUDAHAR G. S., SIDHU J. S., MINHAS K. S.
Type of article: Article
Summary
A READY-TO-EAT CANNED AS WELL AS FROZEN MUSTARD GREEN LEAFY VEGETABLE (SAAG) HAS BEEN PREPARED FROM RAYA (BRASSICA CAMPESTRIS VAR. SARSON) AND CHINESE MUSTARD (BRASSICA PERKINENSIS). THE SAAG PREPARED FROM CHINESE MUSTARD HAD A SMOOTH TEXTURE, GOOD COLOUR AND FLAVOUR. THE FROZEN SAAG PACKED IN POLYETHYLENE BAGS (250 GAUGE) AND STORED AT 255 K (-18 DEG C) HAD EXCELLENT ACCEPTABILITY OVER A STORAGE PERIOD OF ABOUT SIX MONTHS. FROZEN SAAG IS SLIGHTLY BETTER IN QUALITY THAN CANNED SAAG.
Details
- Original title: STUDIES ON THE PREPARATION OF READY-TO-SERVE CANNED AND FROZEN SAAG FROM CHINESE MUSTARD.
- Record ID : 1986-2395
- Languages: English
- Source: Int. J. Food Sci. Technol. - vol. 22 - n. 3
- Publication date: 1985/06
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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- Author(s) : TUNALEY A., BROWNSEY G., BROCKLEHURST T. F.
- Date : 1985
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 18 - n. 4
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- Author(s) : PETERSON R. J., CHANG S. S.
- Date : 1982
- Languages : English
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- Author(s) : LINDROTH S. E.
- Date : 1985
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- Author(s) : GROSSKLAUS D.
- Date : 1980/05
- Languages : German
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- Author(s) : WANG C. Y., JI Z. L.
- Date : 1988/11
- Languages : English
- Source: J. am. Soc. hortic. Sci. - vol. 113 - n. 6
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