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Influences du blanchiment au micro-onde sur la couleur et sur les caractéristiques chimiques et sensorielles de l'asperge congelée.

Microwave blanching effects on color, chemical and sensory characteristics of frozen asparagus.

Auteurs : BEGUM S., BREWER M. S.

Type d'article : Article

Résumé

Asparagus was blanched for 4 min using: conventional boiling water, steam, microwave, or microwave heated in boilable bags (MWB). Samples were ice-cooled, bagged, heat-sealed and stored at -18 deg C for 4 weeks. Peroxidase activity was reduced. Reduced ascorbic acid (RAA) content in fresh, unblanched asparagus was about 49 mg/100 g; RAA content in fresh, boiling-water blanched asparagus was about 44 mg/100 g. Frozen, unblanched asparagus retained about 40% of original RAA content, boling-water blanched asparagus retained 61%, and MWB-blanched asparagus retained 87%. Colour changes are studied for the different blanching processes. Overall quality of the microwave blanched asparagus was as good as or superior to conventionally blanched asparagus.

Détails

  • Titre original : Microwave blanching effects on color, chemical and sensory characteristics of frozen asparagus.
  • Identifiant de la fiche : 1999-3702
  • Langues : Anglais
  • Source : J. Food Qual. - vol. 20
  • Date d'édition : 1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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