Journal article
Effects of thermal treatment on colour and texture of Typha latifolia L
International Agrophysics, Vol.26(2), pp.153-158
04/01/2012
Handle:
https://hdl.handle.net/2376/105020
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
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.
Metrics
7 Record Views
Details
- Title
- Effects of thermal treatment on colour and texture of Typha latifolia L
- Creators
- Min ZhangYun-hua Zhou - School of Food Science and Technology, Jiangnan University, 214036 Wuxi, Jiangsu, China2Shaojin Wang - Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA3Juming Tang - Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA3
- Publication Details
- International Agrophysics, Vol.26(2), pp.153-158
- Academic Unit
- Biological Systems Engineering, Department of
- Publisher
- Versita
- Identifiers
- 99900546965501842
- Language
- English
- Resource Type
- Journal article