ATTIA, G. (2012). EFFECT OF BLANCHING TREATMENTS AND FROZEN STORAGE ON THE QUALITY ATTRIBUTES OF FROZEN ARTICHOKE. Egyptian Journal of Agricultural Research, 90(3), 1257-1268. doi: 10.21608/ejar.2012.162991
GAMILA Y. ATTIA. "EFFECT OF BLANCHING TREATMENTS AND FROZEN STORAGE ON THE QUALITY ATTRIBUTES OF FROZEN ARTICHOKE". Egyptian Journal of Agricultural Research, 90, 3, 2012, 1257-1268. doi: 10.21608/ejar.2012.162991
ATTIA, G. (2012). 'EFFECT OF BLANCHING TREATMENTS AND FROZEN STORAGE ON THE QUALITY ATTRIBUTES OF FROZEN ARTICHOKE', Egyptian Journal of Agricultural Research, 90(3), pp. 1257-1268. doi: 10.21608/ejar.2012.162991
ATTIA, G. EFFECT OF BLANCHING TREATMENTS AND FROZEN STORAGE ON THE QUALITY ATTRIBUTES OF FROZEN ARTICHOKE. Egyptian Journal of Agricultural Research, 2012; 90(3): 1257-1268. doi: 10.21608/ejar.2012.162991
EFFECT OF BLANCHING TREATMENTS AND FROZEN STORAGE ON THE QUALITY ATTRIBUTES OF FROZEN ARTICHOKE
Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
Abstract
The aim of this study is to make Artichoke available all the year around and to compare the effect of blanching methods on the physical and chemical properties of the artichoke under study. Artichoke (Cynara Scolymus) Balady cv. was brought from Qaha Experimental Farm, Qalyoubia Governorate, and blanched within 10 hours of harvest. It was blanched by three methods. Conventional, boiling in 0.3%citric acid solution for a period of 2,4 and 6 minutes, Steam under atmospheric pressure for 10, 15, and 20 minutes. Bracts were heated in microwave using non rigid thermoplastic bags filled with 60 ml 0.3% citric acid solution for 2,3 and 4 minutes. The blanched bracts were cooled down, drained, packed in polyethylene pouches under vacuum, sealed, labeled, frozen at - 20ºC and stored in deep Freezer at -18ºC ±2 for six months .The effect of blanching treatment before and after being blanched on peroxidase activities, color ,firmness, ascorbic acid, dry matter, amino nitrogen and mineral contents including (Ca, P, Mn, Na, K, Fe, Zn, and Cu) were studied and discussed. This indicates better quality for Microwave blanched artichoke. Also, Changes in chemical composition of artichoke after being frozen and stored for six months were meagre . Also, changes in chemical composition as well as organoleptic properties of the frozen stored artichoke were evaluated after being cooked which indicates better quality for Microwave blanched artichoke that retained the greatest amount of ascorbic acid and had lighter appearance, good visual color, texture and flavor scores as revealed by the organoleptic panel test. The study indicated that the overall quality of Microwave blanched Artichoke was as good as or superior to boiling water and steam blanched vegetables. Microwave blanching is a suitable alternative to boiling water or steam blanching when preparing vegetables for home freezing .
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