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THE CONSEQUENCES OF VARYING DEGREES OF BLANCHING ON THE QUALITY OF FROZEN GREEN BEANS.

Author(s) : KATSABOXAKIS K. Z., PAPANICOLAOU D. N.

Type of article: Book chapter

Summary

THE EFFECT OF THE DEGREE OF BLANCHING (0-3 MIN) IN BOILING WATER ON THE QUALITY OF GREEN BEANS DURING STORAGE AT 255 K (-18 DEG C) WAS STUDIED. QUALITY WAS EVALUATED BY ORGANOLEPTIC TESTS AND DETERMINATION OF TOTAL CHLOROPHYLL, L-ASCORBIC ACID PEROXIDE INDEX AND PEROXIDASE ACTIVITY. SAMPLES WITHOUT PREVIOUS BLANCHING SHOWED A RAPID INCREASE IN PEROXIDE INDEX, A 75% LOSS OF L-ASCORBIC ACID DURING THE FIRST 3 MONTHS AND OVER 50% LOSS OF TOTAL CHLOROPHYLL AFTER 12 MONTHS. SAMPLES BLANCHED FROM 0.5 TO 3 MIN HAD A GOOD TOTAL CHLOROPHYLL RETENTION FOR THE FIRST 6 MONTHS. THE ORGANOLEPTIC EVALUATION GAVE NO SIGNIFICANT DIFFERENCES FOR SAMPLES WHICH HAD UNDERGONE BLANCHING. SAMPLES BLANCHED FROM 30 TO 90 SECS HAD A MORE INTENSE COLOUR.

Details

  • Original title: THE CONSEQUENCES OF VARYING DEGREES OF BLANCHING ON THE QUALITY OF FROZEN GREEN BEANS.
  • Record ID : 1985-1532
  • Languages: English
  • Source: In: Therm. Process. Qual. Foods, Elsevier - 684-690; 8 fig.; 2 tabl.; 13 ref.
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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