Título en español.

Luis E. Cancel; Evangelina R. de Hernández

doi:10.46429/jaupr.v63i3.10288

Vol. 63 No. 3 (1979), Articles

Vol. 63 No. 3 (1979)

Effect of Blanching and Freezing on the Texture and Color of Candied Citron

Articles

https://doi.org/10.46429/jaupr.v63i3.10288

Published 1979-07-01

Luis E. Cancel
Evangelina R. de Hernández

Luis E. Cancel

Evangelina R. de Hernández

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Cancel, L. E., & de Hernández, E. R. (1979). Effect of Blanching and Freezing on the Texture and Color of Candied Citron. The Journal of Agriculture of the University of Puerto Rico, 63(3), 309–314. https://doi.org/10.46429/jaupr.v63i3.10288

Abstract

Good quality candied citron was obtained from frozen pulp to which different blanching treatments had been given. Freezing citron without blanching gave the softest product. Frozen citron cubes blanched for 1/2 min in water at 170° F (76.7° C) gave a candied product with similar characteristics to the one obtained by fermenting the fresh fruit. The greatest destruction in green pigments is observed in the frozen pulp given no treatment, and in the pulp blanched in water and CaCl₂ solution for a period of 3 min. Freezing citron means considerable savings in storage space, shipping costs, and salt.

https://doi.org/10.46429/jaupr.v63i3.10288

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Effect of Blanching and Freezing on the Texture and Color of Candied Citron

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