Nutritional and sensory quality some kind of frozen vegetables
2004
Jozeffiova, E.,Slovenska polnohospodarska univ. v Nitre (Slovak Republic). Fakulta biotechnologie a potravinarstva, Katedra skladovania a spracovania rastlinnych produktov, Tr. A. Hlinku 2, SK-949 76 Nitra | Horcin, V.
The goal of this research was continuing valuation of nutritional and sensory quality of frozen carrot, bean, peas and broccoli stored 15 months at -18 deg C. This valuation has been made by method of sensory analysis. Validity of achieved results has been verified by parametric and non-parametric statistic tests. Frozen products after freezing, 7 and 15 months of storage were subjected to chemical analyses. The storage did affect the level of dry matter, sugars, organic acids and dietary fibre. Nitrate level and toxic metals were expressive under a value of the highest allowed amount of fresh vegetables. Organoleptic evaluation showed good conservation quality in frozen vegetables during 15 months of storage. The relation between sensory and chemical descriptors was also studied.
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Este registro bibliográfico ha sido proporcionado por Slovak University of Agriculture in Nitra