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The effect of blanching ontexture and color of frozenyoungcoconut meat |
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| รหัสดีโอไอ | |
| Creator | Prasong Siriwongwilaichat, Kunita Thongart and Patharaporn Thaisakornphan |
| Title | The effect of blanching ontexture and color of frozenyoungcoconut meat |
| Publisher | Faculty of Agro-Industry |
| Publication Year | 2557 |
| Journal Title | Food and Applied Bioscience |
| Journal Vol. | 2 |
| Journal No. | 2 |
| Page no. | 143-151 |
| Keyword | young coconut meat, browning reaction, blanching, freezing |
| URL Website | www.tci-thaijo.org/index.php/fabjournal |
| Website title | www.tci-thaijo.org/index.php/fabjournal/article/view/77463 |
| ISSN | 2286-8615 |
| Abstract | Browncolor is one ofthe defects usually found in frozen young coconut. Appropriate treatment is consequently necessary to preserve the product quality. The aim of this study was to investigate the effect of blanching on enzymatic browning inhibitionof frozen young coconut meat.The blanching temperature of young coconut meat prior freezing was varied at 85, 90 and 95?C, each of which completed within 5, 10, 15, 20 and 25 min, respectively. The freezing temperature was -30?Cusing air-blast freezer. The treated samples were evaluated for peroxidase activity, polyphenol oxidase activity, whitenessindex, firmness and sensory acceptability. It was found that blanching temperatures of 90?Caccomplished within 5 minwere sufficient to inactivate enzymatic browning activitieswhile texture and color of the frozen young coconut meat were reasonably preservedafter thawing. |
