Effect of calcium addition and acidification on the quality characteristics of canned okra (Hibiscus esculentus L)
A study was conducted on calcium chloride treatments of canned okra acidified by adding either acetic, citric, lactic, malic or tartaric acids or by lactic fermentation. The quality of the processed okra was determined by physical, chemical, microbiological and sensory analyses after a two month sto...
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| Veröffentlicht in: | Archivos latinoamericanos de nutrición 1997-03, Vol.47 (1), p.62 |
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| container_title | Archivos latinoamericanos de nutrición |
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| creator | Nogueira, J N Cantarelli, P R Gallo, C R Moreno, I A Matsuura, F C Tiba, M A |
| description | A study was conducted on calcium chloride treatments of canned okra acidified by adding either acetic, citric, lactic, malic or tartaric acids or by lactic fermentation. The quality of the processed okra was determined by physical, chemical, microbiological and sensory analyses after a two month storage period at room temperature. The results indicated the possibility of processing high quality canned okra by small canneries, with low cost equipment and low energy requirements. The acidification procedures ensure minimal risk of botulism. |
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The quality of the processed okra was determined by physical, chemical, microbiological and sensory analyses after a two month storage period at room temperature. The results indicated the possibility of processing high quality canned okra by small canneries, with low cost equipment and low energy requirements. 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The acidification procedures ensure minimal risk of botulism.</description><subject>Acetic Acid - administration & dosage</subject><subject>Acetic Acid - adverse effects</subject><subject>Botulism - prevention & control</subject><subject>Calcium Chloride - administration & dosage</subject><subject>Calcium Chloride - adverse effects</subject><subject>Citric Acid - administration & dosage</subject><subject>Citric Acid - adverse effects</subject><subject>Food Handling - standards</subject><subject>Food Preservation - standards</subject><subject>Hydrogen-Ion Concentration</subject><subject>Lactic Acid - administration & dosage</subject><subject>Lactic Acid - adverse effects</subject><subject>Malvaceae - chemistry</subject><subject>Temperature</subject><issn>0004-0622</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1997</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNotj01Lw0AYhPeg1Fr9CcIe9RDYvNlsskcp1RYCXvRc3v2ir-bL7ObQf2-whWFmmMMDc8PWQgiZCQVwx-5j_BYCpK7rFVtpCVpJuWbTLgRvEx8Ct9hamjuOzlGioefYO46WHAWy-L8sSifPf2dsKZ25PeGENvmJYiIbL5C-944PPxPy5z0ZinaO3C_e-j4ttXl5YLcB2-gfr7lhX2-7z-0-az7eD9vXJhtBqJQ5kxvIrdQWalkF7XL0qHJZoQWlNRSlk5ADqFoWpfeVAYFYC2kglGUVqmLDni7ccTadd8dxog6n8_H6vfgDSoVVdw</recordid><startdate>199703</startdate><enddate>199703</enddate><creator>Nogueira, J N</creator><creator>Cantarelli, P R</creator><creator>Gallo, C R</creator><creator>Moreno, I A</creator><creator>Matsuura, F C</creator><creator>Tiba, M A</creator><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope></search><sort><creationdate>199703</creationdate><title>Effect of calcium addition and acidification on the quality characteristics of canned okra (Hibiscus esculentus L)</title><author>Nogueira, J N ; Cantarelli, P R ; Gallo, C R ; Moreno, I A ; Matsuura, F C ; Tiba, M A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-p206t-db1b21c49c2847f9d1aea6147ac2699235d4212268435ee7b20aa804b2f557f73</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1997</creationdate><topic>Acetic Acid - administration & dosage</topic><topic>Acetic Acid - adverse effects</topic><topic>Botulism - prevention & control</topic><topic>Calcium Chloride - administration & dosage</topic><topic>Calcium Chloride - adverse effects</topic><topic>Citric Acid - administration & dosage</topic><topic>Citric Acid - adverse effects</topic><topic>Food Handling - standards</topic><topic>Food Preservation - standards</topic><topic>Hydrogen-Ion Concentration</topic><topic>Lactic Acid - administration & dosage</topic><topic>Lactic Acid - adverse effects</topic><topic>Malvaceae - chemistry</topic><topic>Temperature</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Nogueira, J N</creatorcontrib><creatorcontrib>Cantarelli, P R</creatorcontrib><creatorcontrib>Gallo, C R</creatorcontrib><creatorcontrib>Moreno, I A</creatorcontrib><creatorcontrib>Matsuura, F C</creatorcontrib><creatorcontrib>Tiba, M A</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><jtitle>Archivos latinoamericanos de nutrición</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Nogueira, J N</au><au>Cantarelli, P R</au><au>Gallo, C R</au><au>Moreno, I A</au><au>Matsuura, F C</au><au>Tiba, M A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of calcium addition and acidification on the quality characteristics of canned okra (Hibiscus esculentus L)</atitle><jtitle>Archivos latinoamericanos de nutrición</jtitle><addtitle>Arch Latinoam Nutr</addtitle><date>1997-03</date><risdate>1997</risdate><volume>47</volume><issue>1</issue><spage>62</spage><pages>62-</pages><issn>0004-0622</issn><abstract>A study was conducted on calcium chloride treatments of canned okra acidified by adding either acetic, citric, lactic, malic or tartaric acids or by lactic fermentation. 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| fulltext | fulltext |
| identifier | ISSN: 0004-0622 |
| ispartof | Archivos latinoamericanos de nutrición, 1997-03, Vol.47 (1), p.62 |
| issn | 0004-0622 |
| language | eng |
| recordid | cdi_pubmed_primary_9429644 |
| source | MEDLINE; Alma/SFX Local Collection |
| subjects | Acetic Acid - administration & dosage Acetic Acid - adverse effects Botulism - prevention & control Calcium Chloride - administration & dosage Calcium Chloride - adverse effects Citric Acid - administration & dosage Citric Acid - adverse effects Food Handling - standards Food Preservation - standards Hydrogen-Ion Concentration Lactic Acid - administration & dosage Lactic Acid - adverse effects Malvaceae - chemistry Temperature |
| title | Effect of calcium addition and acidification on the quality characteristics of canned okra (Hibiscus esculentus L) |
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