Fresh cauliflower preservation technology

摘要

The fresh, minimally processed cauliflower ready-to-cook (RTC) was packed in PE zip lock bags, klin film, crystal violet film and active package and stored at 10degreesC for 7 days. The CCE experiment showed that 24-h cold transportation could be successfully eliminated. The RTC cauliflower was found to be as good as the fresh cauliflower without any significant difference (95% confidence level) in sensory qualities. The results on moisture analysis showed very little loss which also endorsed freshness of the RTC cauliflower. CAULIF, prepared from cauliflower leaves is good source of calcium. CAULIF incorporation (13 and 21%) was found to be acceptable in cutlets and patties preparation, respectively. The techno-economic analysis showed the feasibility of both the processes.