Abstract
AbstractThe effects of water blanching, steam blanching, microwave blanching and calcium chloride pretreatment on the physical and sensory properties and ascorbic acid content of frozen plantain (Musa paradisiaca L) pulp was studied. After freezing and reheating, the microwave treatment produced a similar texture to that obtained with calcium chloride treatment, and both were significantly (P<0.01) better than conventional water or steam blanching. Microwave treatment improved retention of ascorbic acid.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
