Effects of Processing on the Quality of Preserved Quartered Artichokes Hearts

Authors

  • Pedro Guillén-Ríaos,

    1. The authors are with Dept. Tecnología Agroalimentaria. Univ. Miguel Hernández. Carretera de Beniel, km 3,2. 03312-Orihuela, Alicante, Spain.
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  • Francisco Burló,

    1. The authors are with Dept. Tecnología Agroalimentaria. Univ. Miguel Hernández. Carretera de Beniel, km 3,2. 03312-Orihuela, Alicante, Spain.
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  • Francisco Martíanez-Sánchez,

    1. The authors are with Dept. Tecnología Agroalimentaria. Univ. Miguel Hernández. Carretera de Beniel, km 3,2. 03312-Orihuela, Alicante, Spain.
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  • ÁNgel A. Carbonell-Barrachina

    Corresponding author
    1. The authors are with Dept. Tecnología Agroalimentaria. Univ. Miguel Hernández. Carretera de Beniel, km 3,2. 03312-Orihuela, Alicante, Spain.
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Direct inquiries to author Carbonell-Barrachina (E-mail: angel.carbonell@umh.es).

ABSTRACT

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.

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