LOW-TEMPERATURE BLANCHING AFFECTS FIRMNESS AND REHYDRATION OF DRIED CAULIFLOWER FLORETS

Cauliflower florets were blanched at 55, 60, 65, and 70 degrees C, hel d without cooling for 15, 30, 45, 60, and 90 min, blanched again at 10 0 degrees C and then dried in a hot air dehydrater. The coefficient fo r the rate of rehydration (xi) was calculated using a diffusion model. Rehydrated samples were divided into two equal parts, one part was bo iled in water and the other was uncooked. Firmness of rehydrated sampl es was measured by back extrusion. Blanching cauliflower between 55 de grees C and 70 degrees C before dehydration caused a substantial incre ase in extrusion forces after rehydration. Cooking the rehydrated caul iflower decreased firmness oi all samples. However, the degree of soft ening caused by cooking was proportionally less for the low temperatur e blanch treatments than for the controls.