Effects of pretreatments on the texture and ascorbic acid content of frozen plantain pulp (Musa paradisiaca)

The effects of water blanching, steam blanching, microwave blanching and calcium chloride pretreatment on the physical and sensory properties and ascorbic acid content of frozen plantain (Musa paradisiaca L) pulp was studied. After freezing and reheating, the microwave treatment produced a similar t...

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Veröffentlicht in:	Journal of the science of food and agriculture 1991, Vol.55 (4), p.661-666
1. Verfasser:	Giami, S.Y
Format:	Artikel
Sprache:	eng
Schlagworte:	ascorbic acid bananas Biological and medical sciences blanching calcium chloride cooking quality deep fat frying firmness food chemistry Food industries freezing Fruit and vegetable industries fruit pulp Fundamental and applied biological sciences. Psychology microwave microwave blanching microwave radiation Plantain pretreatment solutions steam steam blanching texture water
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Zusammenfassung:	The effects of water blanching, steam blanching, microwave blanching and calcium chloride pretreatment on the physical and sensory properties and ascorbic acid content of frozen plantain (Musa paradisiaca L) pulp was studied. After freezing and reheating, the microwave treatment produced a similar texture to that obtained with calcium chloride treatment, and both were significantly (P
ISSN:	0022-5142 1097-0010
DOI:	10.1002/jsfa.2740550417