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Effect of processing on texture in canned artichokes
- Revilla, I., Vivar-Quintana, A.M., Fuentes-Cuervo, O.
- Acta horticulturae 2004 no.660 pp. 551-556
- artichokes, blanching, texture
- 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.