Discoloration of Dehydrated Horseradish


	Discoloration of Dehydrated Horseradish

northwestfoods

3-27-2009 4:13 PM

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northwestfoods says:

Abstract from:

DEHYDRATION OF HORSERADISH ROOTS
M. R. SAHASRABUDHE and W. J. MULLIN. 2006. Journal of Food Science 45 (5): 1440 - 1441

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<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/5a04310c-66a7-404c-92e0-2701d8d20c46/5A12447A-BE97-4690-985A-40C7E69A7D9A/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www3.interscience.wiley.com/journal/119585419/abstract" href="http://www3.interscience.wiley.com/journal/119585419/abstract" style="font-size: 11px;">www3.interscience.wiley.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www3.interscience.wiley.com/journal/119585419/abstract">Horseradish roots dehydrated by freeze-drying and conventional methods were analysed for allyl- and phenylethyl-isothiocyanates by gas chromatography (CC) and evaluated for odor and color. The identities of the isothiocyanates were confirmed by combined gas chromatography-mass spectroscopy (GC-MS). The endogenous enzyme, myrosinase, plays a critical role in the development of characteristic odor. It was demonstrated that in processing horseradish to a dried product one must process cleaned roots immediately after dicing or cutting and maintain the temperature below 65°C to yield a product with the desired flavor and acceptable color.</blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/5A12447A-BE97-4690-985A-40C7E69A7D9A/blog/" title="blog or email this clip"><img src="http://content6.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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