Pickling caper flower buds
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Tarih
2001
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
FOOD NUTRITION PRESS INC
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Caper flower buds of Capparis ovata var canesces and Capparis spinosa var spinosa were fermented in 5% and 10% brines, then subsequently stored in brines of 2% or 6% but with acetic acid, citric acid, sugar, or tarragon extract added. Most of the treatments were pasteurized at 80C, but some were not. Sensory evaluation was applied at intervals rep to 360 days. C. ovata buds fermented in 5% brine and stored in 2% brine + 1% acetic acid, 6% brine + 1% acetic acid, or 6% brine + citric acid were judged the best. Buds of C. ovate kept their bright yellowish color during storage. For all samples, firmness gradually decreased during storage. C. spinosa samples decreased infirmness more than C. ovata. The texture of the buds was significantly protected by pasteurization and by the addition of sugar and tarragon extract.
Açıklama
Anahtar Kelimeler
Kaynak
JOURNAL OF FOOD QUALITY
WoS Q Değeri
Q4
Scopus Q Değeri
Q2
Cilt
24
Sayı
3
