Articles
BLANCHING TO ACTIVATE PECTIN METHYLESTERASE DOES NOT IMPROVE PROCESSED ASPARAGUS TEXTURE
Article number
479_64
Pages
469 – 476
Language
Abstract
Canned asparagus (Asparagus officinalis) is often characterized as being too soft.
Pectin methylesterase (PME) was extracted from asparagus and characterized in order to identify blanching conditions which would increase PME activity and improve processed asparagus texture.
PME in asparagus extract had maximal activity between 50–55°C. Heating PME extract at 60°C for 30 sec increased PME activity by 60% when compared to unheated PME extract.
Asparagus spears were heated for 2 min at 60°C followed by holding at 50°C for 30 and 60 min.
Dual blanching did not result in improved texture of subsequently processed asparagus when compared to asparagus blanched at 80°C for 3 min.
Pectin methylesterase (PME) was extracted from asparagus and characterized in order to identify blanching conditions which would increase PME activity and improve processed asparagus texture.
PME in asparagus extract had maximal activity between 50–55°C. Heating PME extract at 60°C for 30 sec increased PME activity by 60% when compared to unheated PME extract.
Asparagus spears were heated for 2 min at 60°C followed by holding at 50°C for 30 and 60 min.
Dual blanching did not result in improved texture of subsequently processed asparagus when compared to asparagus blanched at 80°C for 3 min.
Publication
Authors
D. Burton, J.R. Powers
Keywords
softening, firmness, Asparagus officinalis
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