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

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Relation http://ir.cftri.com/3981/
 
Title Effect of preliminary treatment on the canning quality of ladies finger in brine and tomato sauce.
 
Creator Ranganna, S.
Siddappa, G. S.
 
Subject 23 Vegetables
01 Canning
 
Description 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.
 
Date 1960
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3981/1/Food%20Science%2C%20Volume-9%28%20%281960%29%20331-334.pdf
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.