Abstract
ABSTRACT Cauliflower florets were blanched at 55, 60, 65, and 70°C, held without cooling for 15, 30, 45, 60, and 90 min, blanched again at 100°and then dried in a hot air dehydrater. The coefficient for the rate of rehydration (?) was calculated using a diffusion model. Rehydrated samples were divided into two equal parts, one part was boiled in water and the other was uncooked. Firmness of rehydrated samples was measured by back extrusion. Blanching cauliflower between 55°and 70°before dehydration caused a substantial increase in extrusion forces after rehydration. Cooking the rehydrated cauliflower decreased firmness of all samples. However, the degree of softening caused by cooking was proportionally less for the low temperature blanch treatments than for the controls.
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Claims 3
Claim · model-written summary
Low temperature blanching increased extrusion forces after cauliflower rehydration.
- Taxon
- cauliflower
Brassica oleracea var. botrytise0 - Treatment
- Blanching cauliflower between 55°and 70°before dehydratione0
- Outcome
- extrusion forces after rehydratione0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Blanching cauliflower between 55°and 70°before dehydration caused a substantial increase in extrusion forces after rehydration”
Claim · model-written summary
Cooking rehydrated cauliflower decreased firmness across samples.
- Taxon
- cauliflowerBrassica oleracea var. botrytise0
- Treatment
- Cookinge0
- Outcome
- firmnesse0
- Direction
- decreasede0
- Qualifier
- all samplese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cooking the rehydrated cauliflower decreased firmness of all samples”
Claim · model-written summary
Cooking caused proportionally less softening after low temperature blanching than in controls.
- Taxon
- cauliflowerBrassica oleracea var. botrytise1
- Treatment
- low temperature blanch treatmentse0
- Outcome
- degree of softening caused by cookinge0
- Direction
- proportionally lesse0
- Comparator
- controlse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the degree of softening caused by cooking was proportionally less for the low temperature blanch treatments than for the controls”
e1“Blanching cauliflower”
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See all 7 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.