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Quality changes in frozen and thawed, cooked puréed vegetables containing hydrocolloids, gums and dairy powders
Author(s) -
Downey Gerard
Publication year - 2002
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2002.00635.x
Subject(s) - cryoprotectant , food science , pectin , guar gum , carrageenan , xanthan gum , chemistry , guar , biology , cryopreservation , rheology , materials science , embryo , composite material , microbiology and biotechnology
Summary Freezing and thawing have been shown to adversely affect the centrifugal drip loss and maximum resistance to penetration of cooked, puréed vegetables (potatoes, carrots and turnips). Amelioration of these effects has been investigated through the addition of cryoprotectants (xanthan gum, guar gum, pectin, carrageenan, sodium caseinate, whey protein concentrate). The effect of each cryoprotectant varied with vegetable type. In general, gums (xanthan and guar) proved most effective in reducing drip losses although carrageenan and pectin exhibited some ability in this regard. Dairy powders produced no effect on drip loss but did alter maximum resistance values after thawing. Depending on the vegetable, quality maintenance or improvement after thawing may be achieved through selection of an appropriate cryoprotectant.