Processing of marjoram (Marjorana hortensis Moench.) and rosemary (Rosmarinus officinalis L.). Effect of blanching methods on quality.

Meenakshi, Singh and Raghavan, B. and Abraham, K. O. (1996) Processing of marjoram (Marjorana hortensis Moench.) and rosemary (Rosmarinus officinalis L.). Effect of blanching methods on quality. Nahrung, 40 (5). 264-266, 18 ref..

PDF Nahrung 40 (1996) Nr. 5, S. 264-266.pdf - Published Version Restricted to Registered users only Download (306kB)

Abstract

Marjoram and rosemary were blanched for 1 min by dipping in boiling water, exposing to steam or exposing to microwave radiation. Blanched and unblanched herbs were dried in a microwave oven, packaged and analysed for quality parameters (volatile oil content, colour, texture, chlorophyll and ascorbic acid content). Blanched samples retained their original colour to a greater extent than unblanched samples, but had lower contents of volatile oils. Water-blanched samples had the best chlorophyll retention. Microwave blanched herbs had the best ascorbic acid retention (21.5 and 33.0 mg/100g in marjoram and rosemary, respectively, corresponding to 79.4 and 49.9% retention) and the firmest texture on the basis of compression force values.

Item Type:	Article
Uncontrolled Keywords:	BLANCHING-; COOKING-; FLAVOURINGS-; SPICES-; MARJORAM-; ROSEMARY-
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 06 Preservation and Storage > 05 Microwave heating
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Mar 2012 09:15
Last Modified:	09 Mar 2012 09:15
URI:	http://ir.cftri.res.in/id/eprint/7838

Actions (login required)

View Item