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| International Agrophysics |
| publisher: | Institute of Agrophysics
Polish Academy of Sciences
Lublin, Poland |
| ISSN: |
0236-8722 |
vol. 26, nr. 2 (2012)
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Effects of thermal treatment on colour and texture of Typha latifolia L.
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Min Zhang1, Yun-hua Zhou2, Shaojin Wang3, Juming Tang3
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1 State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China |
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2 School of Food Science and Technology, Jiangnan University, 214036 Wuxi, Jiangsu, China |
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3 Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA |
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vol. 26 (2012), nr. 2,
pp. 153-158
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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, pre-treatment, vegetable processing
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