Celery 325
Asian countries. The main uses of celery in the food processing industry are described
here.
18.6.1 Processed products from celery leaves and petioles
The long fleshy petioles and leaves are valued for their flavour and texture and are
used as salad and in the preparation of some value added products and have been
documented by Pruthi (2001).
Dehydrated celery
Celery stalk and leaves are dehydrated and are commercially available in the USA
and the UK markets as:
∑ 10 mm celery stalk dice
∑ leaf and stalk flakes
∑ stalk and leaf granules
∑ celery powder.
These various styles of dehydrated products are used for flavouring soups, broth
base, canned tuna fish, stuffings and stewed tomatoes and as a garnish on potato
salad and meat sauces.
Celery stalk products
Stalk products have been reported to retain the deepest green colour. This is frequently
protected by the addition of minute amount of sodium bisulphite or sodium sulphite.
Celery flakes are used in dry soup mixes, canned soups, sauces, stuffings, casserole
products and vegetable specialities. Granulated or powdered celery is a good choice for
canned and frozen sauces and dry mixes for bread and soups. Cross cut and diced celery
is used in canned and frozen soups, relishes, vegetable specialities and salad mixes.
Processed celery juice blends
Processed celery juice blends in combination with vegetables have been prepared
successfully and marketed. Organic celery and tomato; organic celery and carrot
juice blends are becoming popular as nutritious drinks and have been reported to
function as a cleansing drink that is good for recovery from many chronic illnesses.
Freeze-dried celery
Cross-cut slices of celery stalks are also available in freeze-dried form. The freeze-
dried process is also effective in retaining original shape and crispness of celery. This
product makes a crisp garnish for potato salad, casseroles, chinese dishes, gelatin
salad, pickles and relishes. Overall quality for retention of nutrients is better in
freeze-dried celery petioles.
Blanched celery
Blanching removes the green colour in the petioles and is accomplished by excluding
light from leaf stalks while plants are still growing in the field. This process makes
the leaf stalks more tender but reduces the strong flavour and nutrients particularly
vitamin A. A small segment of customers still demand blanched celery. In the past,
blanched celery was more popular but these days there is more demand for green
celery owing to the presence of more natural nutrients.