Effect of low temperature blanching, cysteine-HCI, N-acetyl-L-cysteine, Na metabisulphite and drying temperatures on the firmness and nutrient content of dried carrots

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Effect of low temperature blanching, cysteine-HCI, N-acetyl-L-cysteine, Na metabisulphite and drying temperatures on the firmness and nutrient content of dried carrots

Low temperature long time (LTLT) blanching (70C for 20 min) together with calcium treatment can be used to significantly improve the texture of rehydrated dried carrots when compared to high temperature short time (HTST) blanching (100C for 3 min). LTLT blanching allows pectin methyl esterase to dee...

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Bibliographic Details
Main Authors:	Mohamed, Suhaila, Hussein, Rosli
Format:	Article
Published:	Wiley 1994
Online Access:	http://psasir.upm.edu.my/id/eprint/112262/

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