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Control Number56850
Date and Time of Latest Transaction20060619142305.8
General Information060619s |||||||||b ||00|||
Cataloging SourcePCARRD-DOST
Main Entry - Personal NameSanchez, Priscilla C.
Main Entry - Uniform TitleENGLISH
Title StatementProcessing of different varieties of vegetables
General NoteCollege, Laguna: UPLB, 1985. 40p
Summary, Etc.Different varieties of baby corn, snapbeans, pepper and tomatoes were subjected to standard methods of processing and were analyzed upon storage. SMC 153 and supersweet varieties of baby corn were most suited for processing because of their above average cob size. Sensory analysis wherein flavor, texture and saltiness of the samples were rated on a scale of one to five gave general acceptability scores of 4.0 and 3.9 to SMC 153 and supersweet, respectively. The score of the control variety (Rejoice) was 3.8 and it was never equalled by any of the 11 other varieties. For soybeans, sensory evaluation revealed that there were no significant differences among the four varieties (Cape, FLO, BBL 274 and BBL 470) in terms of color, flavor, aroma, saltiness and general acceptability. Addition of calcium to the brine preservative solution produced firmer products. For pepper, analysis showed that with lye peeling, the firmest flesh was obtained in varieties Orchid Star, Big Belle and New Ace. Using flame peeling, varieties Cal. Wonder (A), Cal. Wonder (H) and Yolo Wonder (14) gave the firmest products. In general, the varieties tested compared favorably with commercial canned pimiento in terms of color, texture, pH and crude fiber content. For tomatoes, the fruits harvested in February and March 1984 did not differ significantly. The pH values ranged from 4.3 to 4.7 while total soluble solids (TSS) ranged from 4.2 to 5.2 degrees Brix. All varieties were medium acidic and the highest total titratable acidity (TTA) values were obtained in cal JTM and RAM B. The varieties with high total solids (TS) were RAM B, Rome 1727-4 and PETO 94 with values of 10.2, 10.3 and 10.3%,
Subject Added Entry - Topical TermVEGETABLES
 PROCESSING
 ORGANOLEPTIC PROPERTIES
Added Entry - Personal NameMadrigal, Dina R.
LocationDOST PCARRD
  
     
 
Physical Location
Department of Science and Technology
Philippine Council for Agriculture, Forestry and Natural Resources Research and Development
  
     
 
Digital Copy
Not Available
  
     
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