Evaluation of some cultivars of zucchini for industrial processing. 3. Freezing of zucchini
1991
Lisiewska, Z. | Kmiecik, W. (Agricultural University, Krakow (Poland). Dept. of Fruit and Vegetable Processing)
During 6-month storage frozen cubes of zucchini preserved the components of the raw material to a sufficient degree, with the exception of vitamin C. Frozen cubes produced from blanched fruits contained slightly less sugars and ash but slightly more vitamin C; moreover, the blanching inhibited increase in acidity. Differences between the cultivars in the content of chemical components of frozen fruit did not exceed 8 percent for dry matter and sugars, 22 percent for crude protein, 17 percent for ash, and 12 percent for vitamin C. Frozen zucchini fruits of all the investigated cultivars were characterized by better than good organoleptic quality. The final estimate of frozen and defrosted products indicated slight differences among the cultivars. In both cases frozen products from non-blanched raw material showed better quality
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