Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2004
Volume 7
Issue 2
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Radziejewska-Kubzdela E. , Czapski J. 2004. A COMPARISON OF PROCESSABILITY OF SELECTED VARIETIES OF CELERIAC FOR THE PRODUCTION OF MINIMALLY PROCESSED SHREDDED CELERIAC, EJPAU 7(2), #15.
Available Online: http://www.ejpau.media.pl/volume7/issue2/food/abs-15.html

A COMPARISON OF PROCESSABILITY OF SELECTED VARIETIES OF CELERIAC FOR THE PRODUCTION OF MINIMALLY PROCESSED SHREDDED CELERIAC

El¿bieta Radziejewska-Kubzdela, Janusz Czapski

 

ABSTRACT



The comparison of some properties of 4 celeriac varieties and evaluation of quality of minimally processed product obtained from them were studied in this work. Among the investigated varieties the flesh of cv. Mentor exhibited the slowest browning rate. The value of color brightness L* for the flesh of that variety was the highest. Air-packed celeriac flakes obtained from cultivars Mentor, Luna F1 and Makar after 6 days of storage at the temperature of 4°C exhibited typical sensory attributes. After 12 days of storage of minimally processed products a deterioration of color, smell and taste was observed. The color of flakes obtained from root celery variety Mentor during storage was evaluated considerably higher than that of flakes obtained from the other varieties.

Key words: root celery, enzymatic browning, minimal processing..