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51 2012

Journal of Food and Nutrition Research
Súhrny čísla 2 / 2012

Guzek, D. – Wierzbicka, A. – Głąbska, D.
Influence of low temperature blanching and calcium chloride soaking on colour and consumer attractiveness of broccoli
Journal of Food and Nutrition Research, 51, 2012, č. 2, s. 73-80

Dominika Guzek, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, Warsaw 02-776, Poland. E-mail: dominika_guzek@sggw.pl

Súhrn: The aim of the presented research was to evaluate the influence of low-temperature blanching and calcium chloride soaking on colour and consumer attractiveness of broccoli. The object of the study was broccoli soaked in 1% calcium chloride solution before blanching at a low temperature (50–80 °C). After the thermal treatment, measurement of components of colour was conducted in L*a*b* system and attractiveness of colour as well as global attractiveness of samples were evaluated by sensory analysis. Application of the technology of low-temperature blanching at the temperature of 50–60 °C for 10 min, with or without exposure to calcium ions, allows broccoli to achieve the most attractive colour. Soaking in 1% calcium chloride solution prior to low-temperature blanching resulted in obtaining a colour more attractive for consumers, compared to the use of conventional technology.

Kľúčové slová: low-temperature blanching; colour; sensory analysis; calcium chloride

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