Influence of freezing and microwave treatment on the quality of ready food in type of sauces
2000
Sikimic, V.
In this work the possibility of application SUPRO 500E, Maltodextrin DE-18 and Saccharomyces cerevisiae during the production of frozen ready food in the type of sauce was investigated. Samples were packed in polylayer combined packing material based on polyethylenterephtalate and polyethylen. Changes of colour, rheological and sensory characteristic of ready products were investigated immediately after production, after freezing and during storage of 30th, 60th, 90th and 180th day, so as after reconstitution in microwave oven and in wather bath. During freezing and storage and during treatment comes to changing in the structure of estimated heterogenous system. Considering the rheological characteristics all investigated samples belong to the group of pseudoplastic system.
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