Effects of thermal treatment on colour and texture of Typha latifolia L.
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| Authors: | M. Zhang1,2, Y. Zhou2, S. Wang3, J. Tang3 1State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China 2School of Food Science and Technology, Jiangnan University, 214036 Wuxi, Jiangsu, China 3Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA |
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| Abstract : | Through the analysis of the residual activity of peroxidase (POD), chromatic aberration, shear intensity and shear power, the effects of different thermal treatment times at 100°C on the POD, surface colour and texture of Typha latifolia L. were evaluated. The results showed that the activity of POD decreased with the increasing thermal treatment time at 100°C. The regeneration amount of POD increased first for some time and then started to decrease with the treatment time. Thermal treatment times 1.0 and 1.5 min at 100°C exhibited maximum regeneration of POD for the samples stored at 20 and 37°C, respectively. The sample had acceptable texture and surface colour when they were treated at 100°C for 4 min because the POD in the sample was inactivated to an acceptable level. |
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| Keywords : | colour, texture, regeneration of POD, pretreatment, vegetable processing | ||||||||||
| Language : | English | ||||||||||
| De Gruyter : | http://www.international-agrophysics.org/artykuly/international_agrophysics/IntAgr_2012_26_2_153.pdf | ||||||||||