|
NISCAIR ONLINE PERIODICALS REPOSITORY (NOPR) >
NISCAIR PUBLICATIONS >
Natural Products Repository >
Natural Products and Resources Repository (NPARR) >
NPARR Vol.2 [2011] >
NPARR Vol.2(2) [April 2011] >
| Title: | Vegetables |
| Issue Date: | Apr-2011 |
| Publisher: | NISCAIR-CSIR, India |
| Abstract: | Although sulfiting agents are commonly used in the fresh-cut potato industry, concerns about further regulatory restrictions on sulfite use and consumer fear of sulfite-treated foods have lead to increased research in alternative processing methods. The objective of this study was to determine processing and packaging techniques to achieve a safe and high- quality potato strips with a 4 wk minimum refrigerated shelf life. Potato strips were 1st blanched at low temperature (60 °C) in 0.5% CaCl2 solution for 20 min and then 2nd blanched at high temperature(approximately 98 °C) in water for 5 min. |
| Page(s): | 110-112 |
| CC License: |  CC Attribution-Noncommercial-No Derivative Works 2.5 India |
| Source: | NPARR Vol.2(2) [April 2011]
|
|
