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Details for article 8 of 35 found articles
| Title: |
Effect of Different Treatment Processes and Preservation Methods on the Quality of Truffles: I. Conventional Methods (Drying/Freezing) |
| Author: |
Ibrahim M. Al-Ruqaie |
| Appeared in: |
Pakistan journal of biological sciences |
| Paging: | Volume 5 (2002) nr. 10 pages 1088-1093 |
| Year: |
2002 |
| Contents: |
Two varieties of local truffles were blanched in 2 or 4% boiling salt solutions (NaCl) for 2 or 4 minutes or by dry salting and or spraying with 5% vinegar. The treated samples were dried in an oven at 110<SUp>o</SUp>C or were immediately frozen at -18<SUp>o</SUp>C and stored for one year. In conclusion, colour/texture/flavour were the best preserved by blanching in 4% boiling NaCl solution for 4 min. Freezing was superior to dehydration as a preservation method. |
| Publisher: |
Asian Network for Scientific Information (provided by DOAJ) |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 8 of 35 found articles
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