Influence of low temperature blanching and calcium chloride soaking on colour and consumer attractiveness of broccoli
2012
Guzek, D., Warsaw University of Life Science, Warsaw (Poland) | Wierzbicka, A. | Głąbska, D.
The aim of the presented research was to evaluate the influence of low-temperature blanching and calcium chloride soaking on colour and consumer attractiveness of broccoli. The object of the study was broccoli soaked in 1% calcium chloride solution before blanching at a low temperature (50–80 deg C). After the thermal treatment, measurement of components of colour was conducted in L*a*b* system and attractiveness of colour as well as global attractiveness of samples were evaluated by sensory analysis. Application of the technology of low-temperature blanching at the temperature of 50–60 deg C for 10 min, with or without exposure to calcium ions, allows broccoli to achieve the most attractive colour. Soaking in 1% calcium chloride solution prior to low-temperature blanching resulted in obtaining a colour more attractive for consumers, compared to the use of conventional technology.
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