U. Kidmose et K. Kaack, Changes in texture and nutritional quality of green asparagus spears (Asparagus officinalis L.) during microwave blanching and cryogenic freezing, ACT AG SC B, 49(2), 1999, pp. 110-116
Citations number
27
Categorie Soggetti
Agriculture/Agronomy
Journal title
ACTA AGRICULTURAE SCANDINAVICA SECTION B-SOIL AND PLANT SCIENCE
Green asparagus spears were blanched for a short or long period by steam, w
ater or microwave in two different systems, and spears were frozen by blast
or liquid nitrogen under different conditions. The influence of the proces
s conditions on shear force values (toughness), vitamin C, dietary fibre, c
hlorophyll and drip loss was investigated. Spears with similar or higher sh
ear force values and lower vitamin C were obtained by microwave blanching t
han by steam and water. No differences were found in shear force values, vi
tamin C, chlorophyll and dietary fibre between cryogenic and blast freezing
, whereas cryogenic freezing reduced the drip loss significantly. Shear for
ce values increased and vitamin C decreased slightly, whereas dietary fibre
and chorophyll did not change during frozen storage.