Abstract
Truffles are one of the major food ingredients of many favorite traditional dishes in the Middle East. Because of their short shelf life, truffles are considered a perishable commodity. Two varieties of local truffles were blanched in 2 or 4% boiling salt (NaCl) solutions for 2 or 4 min or by dry salting and or spraying with 5% vinegar. The treated samples were dried in an oven at 110C or were immediately frozen at -18C and were stored for 1 year. In conclusion, color, texture and flavor were best preserved by blanching in 4% boiling NaCl solution for 4 min. Freezing was superior to dehydration as a preservation method.
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