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Articles

EFFECT OF PROCESSING ON TEXTURE IN CANNED ARTICHOKES

Article number

660_84

Pages

551 – 556

Language

English

Abstract

Texture is an important parameter to be taken into consideration with respect to acceptability by consumers and important efforts are being made to set up objective protocols designed to determine it.
The aim of the present work was to optimise the conditions of texture analysis in artichokes and to study the effect of different processing conditions on texture.
In this sense, different combinations of blanching time-temperature, and the effect of the brine composition on artichokes subjected to sterilisation were assayed.
The results point to an important influence of both these variables and the characteristics of the blanching water itself.
Thus, appropriate choice of the brine may guarantee a product with optimum texture.

Publication

V International Congress on Artichoke

Authors

I. Revilla, A.M. Vivar-Quintana, O. Fuentes-Cuervo

Keywords

blanching, instrumental texture, quality, brine

Full text

https://doi.org/10.17660/ActaHortic.2004.660.84

Online Articles (94)

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24. INFLUENCE OF GIBBERELLIC ACID (GA₃) AND PLANTING DISTANCE ON GLOBE ARTICHOKE CULTIVARS AFFECTED BY TOMATO SPOTTED WILT VIRUS (TSWV)

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V. Cebolla | C. Navarro | A. Miguel | S. Llorach | P. Montfort

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R. Biurrun | M. Esparza | A. Tiebas | A. Aldaz | J.I. Macua

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F. Morales | A. Cartelat | S. Meyer | I. Moya | Z.G. Cerovic

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76. DIAGNOSIS OF ARTICHOKE LATENT VIRUS (ARLV) AND OTHER RELEVANT VIRUSES IN “LATE” ARTICHOKE GERMOPLASM

G. Pasquini | V. Lumia | M. Barba

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A. Giménez-Jaime | R. Beltrán | A. Vicent | J. Armengol | J. García-Jiménez

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M.C. Rocamora | L. Val

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M.A. Bari

82. AGRICULTURAL AND INDUSTRIAL STUDY OF THE PRINCIPAL EUROPEAN VARIETIES OF ARTICHOKE IN NAVARRA

83. OBJECTIVE DETERMINATION OF TEXTURE ON ARTICHOKE

I. Arana | M. Bengoechea | C. Járen | S. Arazuri | J. Moure

84. MANIPULATION OF ARTICHOKES

H. Giambanco de Ena

85. EFFECT OF PROCESSING ON TEXTURE IN CANNED ARTICHOKES

I. Revilla | A.M. Vivar-Quintana | O. Fuentes-Cuervo

86. EFFECT OF COLD STORAGE ON COLOR CHANGES IN GLOBE ARTICHOKE [CYNARA CARDUNCULUS L. SUBSP. SCOLYMUS (L.) HEGI] HEAD TISSUES

M.G. Melilli | S.A. Raccuia | E. Riggi

87. GLUCIDIC CONTENT IN CANNED HEART ARTICHOKE

L. Almela | J.A. Muñoz | P. Almela | J.A. Fernández-López

88. EFFECTS OF PACKAGING ATMOSPHERE ON COLOR EVOLUTION OF MINIMALLY PROCESSED ARTICHOKE

S. Sanz | F. Ayala | C. Olarte | J.F. Echávarri | M. Giménez

89. PRODUCTION AND INDUSTRIAL PERFORMANCE OF DIFFERENT ARTICHOKE SEED VARIETIES IN NAVARRA

90. SURVIVAL AND GROWTH OF ESCHERICHIA COLI O157:H7 IN MINIMALLY PROCESSED ARTICHOKE

S. Sanz | M. Giménez | C. Olarte | M. Cordón | C. Lomas

91. BIOCHEMICAL CHANGES DURING MODIFIED ATMOSPHERE STORAGE OF ARTICHOKE HEADS

92. BIOMASS AND GRAIN YIELD IN CYNAR CARDUNCULUS L. GENOTYPES GROWN IN A PERMANENT CROP WITH LOW INPUT

G. Mauromicale | A. Ierna

93. PRESENT STATE OF ARTICHOKE CULTIVATION IN THE PROVINCE OF MURCIA (SE SPAIN)

J. López | A. González | J.A. Fernández | S. Bañón | F.E. Vicente

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S.A. Raccuia | M.G. Melilli | S. Scandurra