Abstract
This study was carried out to determine the effect of different blanching media on the rheological value (yield stress) of two indigenous leafy vegetables, Ipomea aquatic and Basella alba puree. They were blanched using three different blanching media (NaCl, MgO, and NaCl+MgO) for 3 minutes at a temperature of 900C. The yield stress of vegetable puree (3.50Brix) was investigated by varying shear rate from 0.1 to 100/s at different temperatures (278K and 358K) for both unblanched and blanched samples (with media). Measurements and calculations of the different yield stress of puree were performed by MCR-102 and Casson model respectively. The blanch samples were generally of higher yield stress than the unblanched samples with respect to blanching media and temperature. One-way ANOVA indicated a significant difference in yield stress between the two vegetables across the various blanching media (p<0.05). Basella alba had an overall higher yield stress value than another leafy vegetable with respect to different blanching media and temperatures.
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