ISSN:
1745-4557
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effect of peeling and three different methods of blanching on the texture of white asparagus was studied. Texture was measured in terms of maximum shear force and cutting energy, and as total fiber content. Manual peeling reduced the required cutting force in the middle and basal sections of the spear; fiber content diminished due to the elimination of the outer, most heavily lignified, layers of stalk. Results suggest that blanching by progressive immersion in hot water may be a feasible method of maintaining uniformity in asparagus texture. Blanching in hot water vapor seems to provide for less tough spears.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4557.1994.tb00157.x
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