SENSORY COMPARISON OF PREPARED FROZEN VEGETABLES PROCESSED BY MICROWAVE AND CONVENTIONAL METHODS OF BLANCHING
- 1 March 1984
- journal article
- Published by Wiley in Journal of Consumer Studies and Home Economics
- Vol. 8 (1) , 83-93
- https://doi.org/10.1111/j.1470-6431.1984.tb00417.x
Abstract
Four vegetables (green beans, yellow squash, purple hull peas, and mustard greens) were processed for freezing by steam, hot water, and microwave blanching. Blanched vegetables were chilled, packaged and stored at – 18°C for 3 months. Each vegetable was prepared and subjected to quantitative descriptive analysis and preference testing by a trained eight‐member panel. The effects on texture, colour and flavour are described.Keywords
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