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חיפוש מתקדם
Food Chemistry
Ben-Shalom, N., Department of Food Science, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Plat, D., Department of Food Science, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Levi, A., Department of Food Science, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Pinto, R., Department of Food Science, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
The influence of blanching and the gradual reduction of pH within carrot tissue from 6.2 to 3.9 by acetic acid infiltration was studied. Maximum firmness of about 86 N was observed at pH 4.4, while at higher or lower pH firmness was about 58 N. Galacturonic acid content, and neutral sugars of the water-soluble pectic, EDTA and alkaline-soluble pectin fractions were assessed after the pH treatments. EDTA-soluble pectin increased after blanching at all pH values, but less so at pH 4.4. Total pectin decreased to a lesser extent at pH 4.4 than at either higher (6.2) or lower (3.9) pH values. Lower amounts of soluble pectin were found at pH 4.4 than in the control. A significant positive correlation was found between firmness and the alkali-soluble pectin content. © 1992.
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תנאי שימוש
Influence of pH treatment on pectic substances and firmness of blanched carrots
44
Ben-Shalom, N., Department of Food Science, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Plat, D., Department of Food Science, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Levi, A., Department of Food Science, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Pinto, R., Department of Food Science, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Influence of pH treatment on pectic substances and firmness of blanched carrots
The influence of blanching and the gradual reduction of pH within carrot tissue from 6.2 to 3.9 by acetic acid infiltration was studied. Maximum firmness of about 86 N was observed at pH 4.4, while at higher or lower pH firmness was about 58 N. Galacturonic acid content, and neutral sugars of the water-soluble pectic, EDTA and alkaline-soluble pectin fractions were assessed after the pH treatments. EDTA-soluble pectin increased after blanching at all pH values, but less so at pH 4.4. Total pectin decreased to a lesser extent at pH 4.4 than at either higher (6.2) or lower (3.9) pH values. Lower amounts of soluble pectin were found at pH 4.4 than in the control. A significant positive correlation was found between firmness and the alkali-soluble pectin content. © 1992.
Scientific Publication
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