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SENSORY COMPARISON OF PREPARED FROZEN VEGETABLES PROCESSED BY MICROWAVE AND CONVENTIONAL METHODS OF BLANCHING
Author(s) -
LANE RALPH H.,
BOSCHUNG MILLA D.,
ABDELGHANY MOHAMED
Publication year - 1984
Publication title -
journal of consumer studies and home economics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.775
H-Index - 71
eISSN - 1470-6431
pISSN - 0309-3891
DOI - 10.1111/j.1470-6431.1984.tb00417.x
Subject(s) - blanching , microwave , food science , sensory system , materials science , pulp and paper industry , chemistry , computer science , psychology , engineering , telecommunications , cognitive psychology
Four vegetables (green beans, yellow squash, purple hull peas, and mustard greens) were processed for freezing by steam, hot water, and microwave blanching. Blanched vegetables were chilled, packaged and stored at – 18°C for 3 months. Each vegetable was prepared and subjected to quantitative descriptive analysis and preference testing by a trained eight‐member panel. The effects on texture, colour and flavour are described.