This study was investigated at the laboratories of the Department of Food
Sciences at the Faculty of Agriculture, University of Damascus in order to
determine the effect of initial treatments such as: blanching period, salting,
adding acid) on che
mical, microbiological, sensory parameters of canned
Artichoke. Group of chemical (humidity, protein, ashes, anti-oxidants,
phenols), microbiological indicators (total count of organism, yeast and fungi,
anaerobic bacteria, Coliform bacteria, E.coli and pseudomonas), and sensory
evaluation had been carried out to determine the acceptability of the best
treatment of the canned Artichoke. 48 treatments were applied on Artichoke
samples: with three blanching (period 10, 20, 30 minutes), adding citric acid (0,
2, 4, 6 %), and adding salt (0, 1, 2, 3 %). Results based on microbiology,
chemically and sensory evaluation showed that the best treatment applied on
Artichoke was treatment number 6 (10 minutes blanching time, 2% of citric
acid and 1% of salt), following number 22 (20 minutes blanching time, 2 % of
citric acid and 1% of salt) and treatment number 26 (20 minutes blanching
time, 2 % of citric acid and 2% of salt)
