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

[In Greek. / En grec.]

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

Type of article: Article

Summary

THE EFFECT OF THE DEGREE OF BLANCHING (0-3 MIN AND EVERY 30 SECS) IN BOILING WATER, ON THE QUALITY OF GREEN BEANS STOREDAT 255 K (-18 DEG C), WAS STUDIED. SAMPLES WITHOUT PREVIOUS BLANCHING SHOWED A 75% LOSS OF L-ASCORBIC ACID DURING THE FIRST 6 MONTHS AND AN ALMOST COMPLETE LOSS 6 MONTHS LATER. THEY SHOWED AN OVER 50% LOSS OF TOTAL CHLOROPHYLL AFTER 12 MONTHS AND A GRADUAL LOSS OF TOTAL PHEOPHYTIN. THE PEROXIDASE TEST SHOWED AN INACTIVATION OF 96% IN SAMPLES BLANCHED FOR 30 SEC PEROXIDE INDEX WAS RAPIDLY INCREASED IN UNBLANCHED SAMPLES AND IN SAMPLES BLANCHED FOR 30 AND 180 SECS. SAMPLES BLANCHED FROM 0.5 TO 3 MIN GAVE A GOOD TOTAL CHLOROPHYLL RETENTION. THE EVALUATION OF ODOUR AND TASTE GAVE NO SIGNIFICANT DIFFERENCES FOR SAMPLES WHICH HAD UNDERGONE BLANCHING. FOR UNBLANCHED SAMPLES, THE ODOUR WAS UNACCEPTABLE AFTER 3 MONTHS. A SIGNIFICANT GREEN COLOUR DIFFERENCE WAS NOTED AMONG SAMPLES WITH DIFFERENT DEGREE OF RCOLOURWISE.

Details

  • Original title: [In Greek. / En grec.]
  • Record ID : 1987-1834
  • Languages: Greek
  • Publication date: 1984
  • Source: Source: Agric. Res.
    vol. 8; n. 1; 83-95; 9 fig.; 2 tabl.; 15 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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