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THE EFFECT OF THE DEGREE OF BLANCHING IN WATER (TEMPERATURE-TIME) ON PEROXIDASE ACTIVITY, ASCORBIC ACID RETENTION AND THE COLOUR OF INDUSTRIAL VARIETIES OF GREEN BEANS.

[In Greek. / En grec.]

Author(s) : KATSABOXAKIS K., ALEXOPOULOU A.

Type of article: Article

Summary

IN ALL VARIETIES ONE MINUTE BLANCHING IN BOILING WATER AT 373 K (100 DEG C) IS ENOUGH TO REDUCE PEROXIDASE ACTIVITY AT LOW LEVELS AND AFTER 2 MINUTES ONLY 5% OF THE INITIAL LEVEL OF PEROXIDASE ACTIVITY HAD BEEN REMAINED. THE RATE OF PEROXIDASE INACTIVATION IN WATER AT 348, 358 AND 373 K (75, 85 AND 100 DEG C), OF THE 2 VARIETIES STUDIED, IS DIFFERENT, AND THE ENZYME OF VARIETY COMETA SEEMS TO BE MORE THERMAL STABLE THAN THE ENZYME OF VARIETY BARBOUNI. L-ASCORBIC ACID RETENTION AND THE COLOUR OF THE FINAL FROZEN PRODUCT DEPEND MAINLY ON THE TIME-TEMPERATURE OF BLANCHING. HIGHER ASCORBIC ACID RETENTION AND BETTER COLOUR WAS FOUND ON SAMPLES BLANCHED AT 373 K FOR 0.5-1.0 MIN AND BEFORE THE COMPLETE INACTIVATION OF PEROXIDASE.

Details

  • Original title: [In Greek. / En grec.]
  • Record ID : 1990-0640
  • Languages: Greek
  • Source: Nor. Landbruksforsking/Nor. Agric. Res. - vol. 10 - n. 2-3
  • Publication date: 1986/11
  • Document available for consultation in the library of the IIR headquarters only.

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