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Stabilité des petits pois ayant subi une déshydratation-congélation et prétraités avec des agents osmotiques non conventionnels.

Stability of dehydrofrozen green peas pretreated with nonconventional osmotic agents.

Auteurs : GIANNAKOUROU M. C., TAOUKIS P. S.

Type d'article : Article

Résumé

Green peas were submitted to osmotic pretreatments in carbohydrate-salt syrups to evaluate the effect of alternative agents on quality and assess the stabilization accomplished during subsequent storage in a wide temperature range-down to -24 °C, including the -3 to -12 °C detrimental zone. Green colour and L-ascorbic acid loss were kinetically studied, and their temperature dependence was modelled by Arrhenius and Williams-Landel-Ferry equations. Dehydrofrozen samples exhibited significantly improved stability, with the rate of L-ascorbic acid loss being reduced by as much as 3-fold for peas osmotically pretreated with oligofructose, trehalose, and maltitol systems. The cryostabilization results are discussed in relation to glass transition behaviour of the modified osmodehydrofrozen food matrix.

Détails

  • Titre original : Stability of dehydrofrozen green peas pretreated with nonconventional osmotic agents.
  • Identifiant de la fiche : 2004-0774
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 68 - n. 6
  • Date d'édition : 08/2003
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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