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TEXTURE CHANGES OF DEEP-FROZEN GREEN BEANS: EFFECT OF PROCESSING AND STORAGE ON THE FINAL COOKING POINT.

[In German. / En allemand.]

Author(s) : ROUWEN F. M., BIELIG H. J., EMSCHERMANN B.

Type of article: Article

Summary

FRESHLY HARVESTED GREEN BEANS WERE FROZEN. THE EFFECT OF EACH PROCESS ON THE FINAL QUALITY OF THE PRODUCT WAS INVESTIGATED. MEASUREMENTS OF TEXTURE AND SENSORY EVALUATIONS WERE MADE. TEXTURE-COOKING TIME CURVES WERE OBTAINED, GIVING A MATHEMATICAL AND GEOMETRICAL DEFINITION OF CONSUMPTION SUITABILITY. MEASUREMENT DATA AND THE EVALUATION BY A TASTE PANEL SHOW THAT THE OPTIMUM COOKING POINT IS ATTAINED WHEN THE FORCE APPLIED BY THE TEXTUROMETER IS 500 N/G MAXIMUM.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1983-0149
  • Languages: German
  • Source: Ind. Obst- Gemüseverwert. - vol. 66 - n. 22
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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