Effects of thermal treatment on colour and texture of Typha latifolia L.
Min Zhang 1, 2
,  
Yun-hua Zhou 2
,  
Shaojin Wang 3
,  
 
 
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1
State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China
2
School of Food Science and Technology, Jiangnan University, 214036 Wuxi, Jiangsu, China
3
Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
 
Int. Agrophys. 2012, 26(2): 153–158
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ABSTRACT
Through the analysis of the residual activity of peroxidase (POD), chromatic aberration, shear intensity and shear power, the effects of different thermal treatment times at 100°C on the POD, surface colour and texture of Typha latifolia L. were evaluated. The results showed that the activity of POD decreased with the increasing thermal treatment time at 100°C. The regeneration amount of POD increased first for some time and then started to decrease with the treatment time. Thermal treatment times 1.0 and 1.5 min at 100°C exhibited maximum regeneration of POD for the samples stored at 20 and 37°C, respectively. The sample had acceptable texture and surface colour when they were treated at 100°C for 4 min because the POD in the sample was inactivated to an acceptable level.
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