ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Snap beans and carrot tissues, deesterified at 1°C and pH 12.5, soften much more slowly than control tissues when cooked at neutral or slightly alkaline pH. High pH or NaCl during cooking had little effect on the degree of softening. Soaking in 0.05 M EDTA led to an 86% loss in firmness. The results were consistent with a reduction in the β-elimination depolymerization of pectin during heating as a result of deesterification in the alkali. Deesterified tissues remained susceptible to pronounced softening during cooking at pH 3.5. Potatoes, cauliflower and apples showed similar effects. Peas gave a reduced response. Beets and dry beans did not show a retardation of softening after an alkali soak.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1992.tb14347.x
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