A comparison of processability of selected varieties of celeriac for the production of minimally processed shredded celeriac

• Autorzy: Radziejewska-Kubzdela E. , Czapski J.
• Języki publikacji: EN

Abstrakty

EN

The comparison of some properties of 4 celeriac varieties and evaluation of quality of minimally processed product obtained from them were studied in this work. Among the investigated varieties the flesh of cv. Mentor exhibited the slowest browning rate. The value of color brightness L* for the flesh of that variety was the highest. Air-packed celeriac flakes obtained from cultivars Mentor, Luna F1 and Makar after 6 days of storage at the temperature of 4°C exhibited typical sensory attributes. After 12 days of storage of minimally processed products a deterioration of color, smell and taste was observed. The color of flakes obtained from root celery variety Mentor during storage was evaluated considerably higher than that of flakes obtained from the other varieties.

Słowa kluczowe

EN

enzymatic browning; minimally processed product; minimal processing; food technology; root celery; quality; vegetable

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2004
• Tom: 07
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl/series/volume7/issue2/food/art-15.html

Twórcy

autor

Radziejewska-Kubzdela E.

• August Cieszkowski Agricultural University of Poznan, Wojska Polskiego 31, 60-624 Poznan, Poland

autor

Czapski J.

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