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Discolouration and disintegration in canned cauliflower.

Setty, G. R. and Ranganna, S. (1972) Discolouration and disintegration in canned cauliflower. Indian Food Packer, 26 (6). 5-12, 30 ref..

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Abstract

A study was made of discoloration and disintegration of canned cauliflower in order to determine methods for their control. Using chlorogenic, gallic, tannic and cinnamic acids, quercetin, rutin, catechin and pyrocatechol in the presence of Fe and Sn ions in model systems, these polyphenols caused a yellowish-brown to dark brown discoloration in processed foods. The discoloration in canned cauliflower was shown to be a combination of 'pink' colour caused by the presence of minute quantities of leucoanthocyanidin and yellow to yellowish-brown discoloration caused by reaction of metals with flavonols. Disintegration and discoloration on canning could be overcome by blanching cauliflower in 0.5% CaCl2 solution at 70 degree C for 15 min, and canning in brine containing 0.12% ascorbic acid.

Item Type: Article
Uncontrolled Keywords: CANNED-FOODS; cauliflower, quality of canned; CAULIFLOWER-; quality of canned cauliflower; DISCOLORATION-; cauliflower, discoloration of canned
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 06 Preservation and Storage > 01 Canning
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Dec 2016 06:26
Last Modified: 20 Dec 2016 06:26
URI: http://ir.cftri.com/id/eprint/7184

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