Effect of preliminary treatment on the canning quality of ladies finger in brine and tomato sauce.

Ranganna, S. and Siddappa, G. S. (1960) Effect of preliminary treatment on the canning quality of ladies finger in brine and tomato sauce. Food Science, 9. pp. 331-334.

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Abstract

Ladies finger, when canned in brine, is soft in texture, mucilaginous and causes tho covering liquid to be thick and viscous. Among the several preliminary treatments tried, blanching the cut-pieces of the vegetable in boiling water, soaking in 0.5% CaC1.l solution Cor 30 minutes, washing and canning is preferable to other treatments. Even when prepared by this treatment, the canned product in brine tends to be mucilaginous and soft in texture. On the other hand, when canned in tomato sauce, the vegetable gives a product of good quality. The mucilaginous texture of the vegetable appears to blend well with the thick and viscous covering sauce in the can.

Item Type:	Article
Uncontrolled Keywords:	Ladies finger, Okra, Bhindi, preliminary treatments, tomato sauce, canning
Subjects:	600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 08 Food technology > 06 Preservation and Storage > 01 Canning
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	30 Oct 2014 05:31
Last Modified:	30 Oct 2014 05:31
URI:	http://ir.cftri.res.in/id/eprint/3981

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