Failure to reconstitute completely is one of the major drawbacks of dehydrated green beans. Shrivelled and flaccid beans are found in almost every reconstituted lot.
In the present study an endeavour was made to locate the chemical factors responsible for the different rehydration charac -teristics of dehydrated green beans.
Dehydrated...
In the present study, the textural changes induced in Chinese
waterchestnuts by physical and chemical means were of prime concern.
After being subjected to chemical and heat treatments, the
corms were analyzed to relate the chemical changes with the physical
changes in the corms.
Chinese waterchestnuts were peeled, filled in...
In the present study, processed soymilks prepared by various
manufacturing methods were examined for quality by physical and
chemical methods. Viscosity, pH, soluble solids, total solids, fat
and protein content were used as indicators of quality. The principal
factor investigated was the protein content as measured by the
dye-binding procedure....
Enzymic systems able to hydrolyze the compounds forming
the supporting structure of plant tissues have a major effect upon
the texture of fruit products.
The objective of this thesis was the development of a theory
to explain the textural changes in fresh and processed strawberries.
The presence of pectinolytic enzymes...
The texture of processed berry fruits changes both during processing
and subsequent storage. A study was made of these changes
in processed strawberries, raspberries, blackberries, and blue-
berries, spin-cooked and stored at 100°F. for 28 days in tin and
glass containers. Four samples, from each of the two replications of...
Large amounts of plant tissue are used in the production of many
canned, frozen and dried foods. Some of this material is unsatisfactory
in appearance and texture, despite careful processing from high quality
raw materials.
In the present study, the changes induced in soft fruits by controlled
heating and freezing...
Processing and storage of berry fruits is accompanied by various changes, the important ones being the changes in the soluble solids content, titratable acidity, pH, pigments, and texture. A study was made of these changes in processed strawberries, raspberries, blackberries and blueberries, still cooked and stored at 78°F for one...