Low Temperature Blanching Affects Firmness and Rehydration of Dried Cauliflower Florets |
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| Authors: | J GARCIA-REVERTER MC BOURNE A MULET |
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| Affiliation: | Author Bourne is with the New York State Agricultural Experiment Station, Cornell Univ., Geneva, NY 14456. Author Garcia-Reverter's permanent address: AINIA, Asociación de Investigación de la Industria Agroalimentaria. Parc Tecnològic-Apdo 103. 46980 Paterna. (Valencia). Spain. Author Mulet's permanent address: Food Technology Department, Universidad Politécnica de Valencia, Camino Vera s/n. 46071. Valencia, Spain. |
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| Abstract: | Cauliflower florets were blanched at 55, 60, 65, and 70°C, held without cooling for 15, 30, 45, 60, and 90 min, blanched again at 100°and then dried in a hot air dehydrater. The coefficient for the rate of rehydration (?) was calculated using a diffusion model. Rehydrated samples were divided into two equal parts, one part was boiled in water and the other was uncooked. Firmness of rehydrated samples was measured by back extrusion. Blanching cauliflower between 55°and 70°before dehydration caused a substantial increase in extrusion forces after rehydration. Cooking the rehydrated cauliflower decreased firmness of all samples. However, the degree of softening caused by cooking was proportionally less for the low temperature blanch treatments than for the controls. |
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| Keywords: | cauliflower blanching firmness texture hot-air-drying |
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