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Effect of blanching and sulfite treatment on the quality of frozen cauliflower.

Ramaswamy, H. S. and Ranganna, S. (1989) Effect of blanching and sulfite treatment on the quality of frozen cauliflower. Journal of Food Quality, 11 (6). pp. 443-452.

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The influence of blanching time and post-blanching sulfite treatment on the sensory quality and texture of frozen caulijlower were assessed after storage at - 18°C for up to one year. The treated caulijlowerfiorets, sealed in polyethylene bags, were placed in waxed paperboard cartons and frozen in a contact plate freezer at -35°C. Samples blanched for 3 min and dipped in a solution containing 1000 ppm of SOz for 5 rnin gave a signijicantly (p<0.05) superior product even when stored for one year. The residual SO2 content of 50 ppm found in these stored samples disappeared after a 3 min cooking in boiling water. Caulijlower texture was influenced by blanching time but the textural differences of blanched samples diminished following freezing and storage. After a 3 rnin cooking, the texture of all thawed samples were comparable to that of fresh cauliflower cooked for 10-12 min.

Item Type: Article
Uncontrolled Keywords: blanching time, post-blanching sulfite treatmen, sensory quality, texture, frozen cauliflower
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 06 Preservation and Storage > 08 Refrigeration and Freezing
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 May 2016 07:58
Last Modified: 26 May 2016 07:58
URI: http://ir.cftri.com/id/eprint/3842

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