Effect of blanching and acidification as a pretreatment to minimize surface white discolouration of sliced carrots in pickles

dc.contributor.author	Madurangi, A.D.R.
dc.contributor.author	Marapana, R.A.U.J.
dc.date.accessioned	2017-10-06T04:30:00Z
dc.date.available	2017-10-06T04:30:00Z
dc.date.issued	2016
dc.description.abstract	Attached	en_US, si_LK
dc.description.abstract	Pickled carrots which are dipped in a hygroscopic solution inside PET (Polyethylene terephthalate) pouches are susceptible to colour deterioration during storage. White appearance is considered as a result of either surface dehydration of outer layers or enzymatic activity or the formation of lignin as a response to wounding. Although heat treatment such as hot water blanching can minimize this defect they can lead to loss of sensory properties and nutritional properties in delicate pickled products which are fermented in a salty environment. Therefore an acidic environment can be provided along with the thermal treatment in order to reduce the temperature required for enzyme inactivation.
dc.identifier.citation	Madurangi, A.D.R., Marapana, R.A.U.J. (2016). "Effect of blanching and acidification as a pretreatment to minimize surface white discolouration of sliced carrots in pickles", 101 P.	en_US, si_LK
dc.identifier.uri	http://dr.lib.sjp.ac.lk/handle/123456789/5618
dc.language.iso	en_US	en_US, si_LK
dc.title	Effect of blanching and acidification as a pretreatment to minimize surface white discolouration of sliced carrots in pickles	en_US, si_LK
dc.type	Article	en_US, si_LK

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