Effect of blanching on pickled bitter gourd (Momordica charantia)

被引:0
作者
Jawahir, K [1 ]
Badrie, N [1 ]
Donawa, A [1 ]
机构
[1] Univ W Indies, Fac Agr & Nat Sci, Sch Agr, Dept Food Prod, St Augustine, Trinidad Tobago
来源
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2001年 / 38卷 / 02期
关键词
bitter gourd; blanching; vinegar; pickle; firmness; acceptability;
D O I
暂无
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Bitter gourd (Momordica charantia Linn.) fruit slices blanched either in 5% NaCl at 100 degreesC far 3 min (HTST) or in a two-stage balnching process in 5% NaCl at 70-80 degreesC for 20 min (LTLT), followed at 100 degreesC for 3 min (HTST) was most effective in removing bitterness and maintaining firmness of vinegar pickled products. Effect of blanching was significant (p<0.05) on the acceptability of the products. A product from two-stage blanching treatment with 0.1% CaCl2 got the highest scores (7.83-8.17) and was rated the best. On storage at 30-32<degrees>C for 32 days, pH stabilised at 3.17-3.20, ascorbic acid decreased, colour changed from dark green to olive green with no microbial growth.
引用
收藏
页码:105 / 110
页数:6
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