Co-Authors:
LEVI, A., The Dept of Food Science, Agricultural Research Organization, The Volcani Center, PO Box 6, Bet-Dagan, 50250, Israel, Dept of Food Science & Technology, Univ of California, Davis, California, 95616, United States
BEN‐SHALOM, N., The Dept of Food Science, Agricultural Research Organization, The Volcani Center, PO Box 6, Bet-Dagan, 50250, Israel, Dept of Food Science & Technology, Univ of California, Davis, California, 95616, United States
PLAT, D., The Dept of Food Science, Agricultural Research Organization, The Volcani Center, PO Box 6, Bet-Dagan, 50250, Israel, Dept of Food Science & Technology, Univ of California, Davis, California, 95616, United States
REID, D.S., The Dept of Food Science, Agricultural Research Organization, The Volcani Center, PO Box 6, Bet-Dagan, 50250, Israel, Dept of Food Science & Technology, Univ of California, Davis, California, 95616, United States
Abstract:
The effects of sulfuring, blanching, dehydration, and storage (of dehydrated fruits), on the pectic constitutents and other characteristics of peaches are reported. Adequate blanching stabilized pectins of the dehydrated peaches so higher rehydration capacity and lower rehydration losses were observed after 5 min blanching. Increase in degradation was observed in nonblanched or 1.5 min heat‐treated fruits, which resulted in lower rehydration capacity. A significant correlation was found between the contents of total pectin and protopectin fractions and the firmness or rehydration ratio of the peaches. Thus, pectin, one of the major cell‐wall and intercellular tissue components, plays a significant role in determining the textural‐structural characteristics of dehydrated fruits. Copyright © 1988, Wiley Blackwell. All rights reserved
תפריט נגישות
ניגודיות עדינה
מונוכרום
הדגשת קישורים
חסימת אנימציה
פונט קריא
סגור
איפוס הגדרות נגישות
להורדת מודול נגישות חינם
