{"title":"Changes in Texture and Nutritional Quality of Green Asparagus Spears (Asparagus officinalis L.) during Microwave Blanching and Cryogenic Freezing","authors":"U. Kidmose, K. Kaack","doi":"10.1080/09064719950135623","DOIUrl":null,"url":null,"abstract":"Green asparagus spears were blanched for a short or long period by steam, water or microwave in two different systems, and spears were frozen by blast or liquid nitrogen under different conditions. The influence of the process conditions on shear force values (toughness), vitamin C, dietary fibre, chlorophyll and drip loss was investigated. Spears with similar or higher shear force values and lower vitamin C were obtained by microwave blanching than by steam and water. No differences were found in shear force values, vitamin C, chlorophyll and dietary fibre between cryogenic and blast freezing, whereas cryogenic freezing reduced the drip loss significantly. Shear force values increased and vitamin C decreased slightly, whereas dietary fibre and chlorophyll did not change during frozen storage.","PeriodicalId":40817,"journal":{"name":"Acta Agriculturae Scandinavica Section B-Soil and Plant Science","volume":"122 1","pages":"110-116"},"PeriodicalIF":1.7000,"publicationDate":"1999-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"25","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Acta Agriculturae Scandinavica Section B-Soil and Plant Science","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/09064719950135623","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"AGRONOMY","Score":null,"Total":0}
引用次数: 25
Abstract
Green asparagus spears were blanched for a short or long period by steam, water or microwave in two different systems, and spears were frozen by blast or liquid nitrogen under different conditions. The influence of the process conditions on shear force values (toughness), vitamin C, dietary fibre, chlorophyll and drip loss was investigated. Spears with similar or higher shear force values and lower vitamin C were obtained by microwave blanching than by steam and water. No differences were found in shear force values, vitamin C, chlorophyll and dietary fibre between cryogenic and blast freezing, whereas cryogenic freezing reduced the drip loss significantly. Shear force values increased and vitamin C decreased slightly, whereas dietary fibre and chlorophyll did not change during frozen storage.
期刊介绍：
Acta Agriculturæ Scandinavica Section B publishes original research in applied soil and plant science with special attention given to to crop production in agri- and horticultural systems. We welcome manuscripts dealing with:
Climate smart and sustainable crop production systems
Water and nutrient efficiency
Soil conservation and productivity
Precise agriculture systems
Applications of bio- and nanotechnology
Digitalisation and robotics
Soil-plant interactions
Acta Agriculturæ Scandinavica, Section B – Soil & Plant Science forms part of a series of titles published on behalf of the Nordic Association of Agricultural Science (NJF). The series also includes Section A - Animal Science .
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
