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Effects of pretreatments on the texture and ascorbic acid content of frozen plantain pulp ( Musa paradisiaca )
Author(s) -
Giami Sunday Y
Publication year - 1991
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740550417
Subject(s) - blanching , musa × paradisiaca , ascorbic acid , chemistry , food science , pulp (tooth) , calcium , dentistry , organic chemistry , medicine
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<0.01) better than conventional water or steam blanching. Microwave treatment improved retention of ascorbic acid.