ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Two varieties of whole green beans, prepared by steaming, were held on a steam table (〉60°C) with portions removed at 10-min intervals up to 60 min. Dominant wavelengths and Instron measurements for force, shear peak area and work were determined for the seven holding periods. Varieties were inherently different in color (P 〈 0.01). Holding time affected dominant wavelength (P 〈 0.01), Munsell color (P 〈 0.01), force (P 〈 0.05) and work (P 〈 0.05). Texture, color and overall acceptability were evaluated by a trained sensory panel. A consumer panel also evaluated overall acceptability. Orthogonal comparisons of sensory and objective evaluations for dominant wavelengths, force and work were linear. Acceptability scores were highest at 30-min heated holding time. Statistical analysis indicated that objective quality control standards could be defined by a range of Munsell colors or dominant wavelengths and/or force and work measurements obtained at optimum holding periods.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1978.tb15234.x
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