Abstract
AbstractThe effect of various processing regimes on the pectic substances and the final texture of canned mung bean shoots has been studied. A blanching temperature of 75°C for 30 s was optimal in activating the native pectinesterase of the shoots and a holding temperature of 55°C for an optimal 30 min led to maximal deesterification of pectin. This treatment resulted in a canned product that was superior to a sample blanched at 100°C.; the addition of calcium ions did not improve the product.
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