Canned flavored pickle from baby corn's leftover
1995
Kulvadee Trongpanich | Siriporn Stonsaovapak | Chidchom Hiraga (Kasetsart Univ., Bangkok (Thailand). Institute of Food Research and Product Development)
Quick process gave better flavor, color and texture products than of the fermented ones, since it did not possess the greeny babycorn flavor and the texture was not stiff. Thus it resulted in higher sensory scores in every characteristic than of the fermented products, with significant difference at p 0.01 in color, and p 0.05 in texture and acceptability. 10 percent NaCl solution gave the best fermentation process. The vegetable was not spoiled during fermentation, the rate of acid production was higher than that using 12 percent NaCl solution and the coliform existed in the raw material at the begining of the process could be reduced. The cutting strength and sensory evaluation of the products from different brine concentration fermentation processes had no significantly difference. The fermentation period should be 5 days in order for the acid production to reach the maximum.
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Эту запись предоставил Kasetsart University