Effects of Processing on the Quality of Preserved Quartered Artichokes Hearts
Article first published online: 31 MAY 2006
Journal of Food Science
Volume 71, Issue 2, pages S176–S180, March 2006
How to Cite
Guillén-Ríaos, P., Burló, F., Martíanez-Sánchez, F. and Carbonell-Barrachina, Á. A. (2006), Effects of Processing on the Quality of Preserved Quartered Artichokes Hearts. Journal of Food Science, 71: S176–S180. doi: 10.1111/j.1365-2621.2006.tb08922.x
- Issue published online: 31 MAY 2006
- Article first published online: 31 MAY 2006
- MS 20050513 Submitted 00/00/00, Revised 00/00/00, Accepted 00/00/00.
- canned products;
- Cynara scolymus;
- sensory analysis;
- volatile compounds
Different methods of processing preserved quartered artichoke hearts were studied. All methods involved blanching of the product and removal of bracts; however, the order of these 2 unitary operations was changed. The main objective was to compare the effects of the different manufacturing methods on the physico-chemical and sensory characteristics of the artichoke hearts. The traditional method (1st blanching of the fresh artichokes and then removal of bracts) provided quartered artichoke hearts with the best chemical and sensorial properties during storage at room temperature (20 °C ± 2 °C): slight acid taste, high artichoke flavor, white-yellowish color, and no presence of brown spots.