Effect Of Blanching Research Articles

Effect of blanching and drying methods of spinach on the physicochemical properties and cooking quality of enriched pasta

Effect of blanching and drying methods of spinach on the physicochemical properties and cooking quality of enriched pasta

Fruit By-Product Processing and Bioactive Compounds

Total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant potential (FRAP), and diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity of avocado peel, avocado seeds, kiwi fruit, orange peel, pineapple peel, and pomegranate skin by-products during processing (i.e., dried, blanched, freezed, and fresh) were determined. It was hypothesized that fruit by-products would add a significant value to the food products. Heat treatments resulted in increasing TPC and TFC and reducing power of fruit by-products with avocado peels TFC of 136.9 and 63.1 mg/100 g of dried and blanched treatments, respectively, compared to 14.4 mg/100 g of fresh and 20.6 mg/100 g of freezed treatments. Orange peels TFC increased from 54.4 mg/100 g of fresh to 194.4 and 380.0 mg/100 g for blanched and dried treatments, respectively. Fresh treatments had the lowest DPPH (%) (IC50), indicating a significant effect of blanching and drying on fruit by-product antioxidant activity with some exceptions. IC50 increased from 20.0 of fresh to 39.8% of dried pineapple peel and from 6.5 to 15.0% for pomegranate skin of fresh and dried treatments, respectively. The use of fruit by-products regardless to its processing as supplements to flours would significantly increase flour’s bioactive availability.

Prevention of browning reaction in banana jam during storage by physical and chemical treatments

Bananas are fruits that quickly turn brown after being peeled or cooked. The browning reaction reduces the quality of the appearance and shelf life of banana jam. Therefore, this study was aimed to evaluate the effect of chemical blanching and anti-browning agents on reducing browning reactions and maintaining the quality of banana jam during storage. In this study, Musa paradisiaca cv. Nipah was used to produce banana jam. The banana jam was prepared using three different treatments. The first treatment was prepared without hot water blanching treatment and with the addition of ascorbic acid and sodium metabisulphite. The jam was prepared with banana pulp, sugar, citric acid, and pectin. This treatment act as a control. The banana jam for the second and third treatments was prepared using the same ingredients as treatment one. In the second treatment, the sliced banana was blanched in hot water (80°C) for 10 mins, whereas in treatment three, the banana slices were dipped into 1.5% of ascorbic acid solution at 80°C for 10 mins. During the cooking process, 0.1% of sodium metabisulphite was added into the jam, for treatments two and three. The jam was cooked until the temperature reached 105°C and the total soluble solids range from 68 - 70°Bx. The banana jam was filled in glass jars, sterilized in a hot water bath at 80°C for 10 mins, cooled to 27°C (room temperature) before being stored at room temperature. The analysis observed were pH, total soluble solids, titrable acidity, colour, browning index, and textural properties. The samples were stored at room temperature for 60 days. The observations were made every 15 days for two months. After 60 days of storage, all treatments showed positive changes and a significant difference (p<0.05) in physicochemical and texture analyses. Overall, hot water blanching and chemical treatments significantly reduced the browning reaction in the banana jam. Therefore, treatment three had the best ability to slow down the browning reaction and deterioration rate of banana jam during room temperature storage.

Artificial Neural Network Modeling of Hot-air Drying Kinetics of Mango Kernel

Large quantities of mango seeds are generated as waste during extraction of mango pulp. The mango kernels are nutritionally rich and can be used as food in the form of flour and starch. Present study was undertaken to investigate the effect of blanching and convective drying air temperature of 50, 60 and 70°C on drying characteristics of mango kernel in splitted and shredded form. The drying characteristics of prepared samples were studied in terms of moisture ratio, drying time, and effective moisture diffusivity. The colour parameters (‘L’, ‘a', ‘b’) of dried samples, were also estimated separately. Drying kinetics (moisture ratio vs drying time) of mango kernels modelled using three transfer functions (Tansig, Logsig and Purelin) of Artificial Neural Network (ANN). A reduction in the total drying time was observed with decrease in size of kernel but with rise in drying air temperature. The splitted and shredded kernels took about 450 to 840 min and 210 to 600 min respectively to be dried to final moisture content of 9 ± 1% (d.b.). Blanching did not show any significant influence on drying time. The drying process of mango kernels for all the conditions was observed to follow the falling rate. Modeling of drying kinetics of mango kernels was carried out using experimental results through artificial neural network. Results showed that the developed ANN model using logsig transfer function could predict the moisture ratio with high coefficient of determination (R 2 = 0.99) and low root mean square error (0.01) within the range of tested operating conditions. The established ANN model can be used for online prediction of moisture content of splitted and shredded mango kernels during hot air drying process which has relevance to the food and pharmaceutical industry to produce dried mango kernels at desired moisture content.

Effects of pretreatment and drying methods on the quality and stability of dried sweet potato slices during storage

Effects of blanching, osmotic dehydration, and/or ultrasound combined with hot air (HAD), microwave vacuum (MVD), and freeze drying (FD) on the stability of quality attributes of sweet potatoes during 90 days of storage at room temperature were investigated. Pretreated sample prior to two-step drying (HAD-MVD) preserved sweet potato color better compared to unblanched and FD samples during storage. X-ray diffraction clearly showed that the amorphous structure observed with pretreated samples was mainly due to blanching responsible for the disorganization of the starch structure caused by temperature. Physical damage which takes place with blanching treatment in the granule structure and in particular at the level of the crystalline part such as the breaking of intermolecular bonds had a significant impact on a decrease in crystallinity. During 90 days of storage, samples that did not undergo pre-treatment showed a higher reduction in phenolic content about 75.99% whereas pretreated combined with HAD-MVD or FD showed a reduction of about 51.31% and 32.27%, respectively. The results demonstrated that MVD caused retention of total carotenoid content, while freeze-dried samples recorded the highest degradation during storage. Practical applications Food storage stability addresses one of the foremost problems faced by food processors. Studies on changes in the quality of a food product as a function of time are important to ensure product compliances to food standards. Storage time and processing are the major factors affecting the rate of loss of quality and shelf life of dehydrated sweet potatoes. Recently, osmotic dehydration and/or ultrasound combined with microwave vacuum drying has attracted significant attention in food processing generally because of the recent consumers’ trend toward functional foods and stability during storage. The results show that blanching, osmotic dehydration, and/or ultrasound combined with microwave vacuum drying is a potential technique for improving the retention of bioactive compound and stability of sweet potato slices during storage at room temperature.

Effect of drying, blanching, pickling and maceration on the fate of 40K, total K and 137Cs in bolete mushrooms and dietary intake

The effects of blanching, blanching and pickling and maceration on the leaching of 137Cs and 40K from the flesh of three edible bolete mushroom species—Boletus edulis, Leccinum scabrum and Leccinum versipelle—were investigated. Significant (p < 0.05) decreases in activity were observed but varied depending on the treatment. Relative to fresh mushrooms, blanching decreased the activity concentration of 137Cs by 15 ± 13%, and of 40K, by 16 ± 7%, but blanching and pickling (vinegar) reduced activity more effectively, by 55 ± 8% and 40 ± 20% respectively. The corresponding losses of 137Cs and 40K through maceration of dried, powdered mushrooms were 38 ± 11% and 35 ± 14% ww, respectively. These results indicate that traditional domestic processing methods may not be as efficient at excluding 137Cs radioactivity as shown in some other studies. The activity concentration of 137Cs in a typically sized (100 g) portion of a processed mushroom (sourced from nearshore regions of the southern Baltic Sea coast near Gdańsk in 2015) meal was projected to be low, i.e. in the range of 0.51 to 12 Bq kg−1 ww. The corresponding effective dose of 137Cs from blanched, blanched and pickled and macerated mushrooms per capita was also assessed to be low, from 0.001 to 0.010 μSv. Nutritionally, the median concentration of potassium (330 mg) in 100 g portions of blanched or pickled mushrooms would account for around 7% of the adequate adult daily intake.Graphical abstract

Oxidative stability of pomegranate seed oil from blanched and microwave pretreated seeds: Kinetic and thermodynamic studies under accelerated conditions

This work aimed to evaluate the effects of blanching and microwave heating of pomegranate seed on the oxidative stability and shelf-life of ultrasound-assisted and ethanol extracted oil. Pomegranate seeds (cv. Herskawitz) were independently blanched at 95℃ for 3 min and microwave heated at 261 W for 102 s. The oil samples were subjected to accelerated oxidation (30, 40, and 50℃) to evaluate lipid oxidation kinetics, thermodynamics parameters, and estimate the shelf-life. The Arrhenius model and activated complex theory were used to estimate the energy for activation (Ea), enthalpy (ΔH‡), entropy (ΔS‡), and Gibbs-free energy (ΔG‡), which varied from 6.2 to 8.59 kJ/mol, 3.69 to 6.38 kJ/mol, −146.62 to −155.06 J/K mol−1, and 48.13 to 64.74 kJ/mol, respectively. According to the thermodynamics parameters, the lipid oxidation reactions in all oil samples were non-spontaneous, endothermic, and endergonic. Based on the developed Arrhenius models, blanching of pomegranate seed increased the oil shelf-life at 25℃ from 21 to 24 days, whilst microwave pretreatment did not change the oil shelf-life. Practical applications Seed pretreatment is a novel approach that could be used to enhance the oil antioxidant properties. This study has established that the blanching of seeds is beneficial in enhancing the storability and shelf life of pomegranate seed oil (PSO). In addition, the study has demonstrated that antioxidant compounds and fatty acid composition are indispensable factors in PSO oxidation. The findings are useful in the design and establishment of PSO packaging, storage conditions, and application of modern technologies such as encapsulation to maximize its storability and retain the health-promoting properties.

Synergetic effect of microwave blanching and modified atmosphere packaging using laser micro-perforated bags on the storage quality of carrot

Synergetic effect of microwave blanching and modified atmosphere packaging using laser micro-perforated bags on the storage quality of carrot

Effect of Blanching and Drying Process on Physicochemical and Microbiological Characteristics of Dried Chili

Fresh red chili has a short shelf life, so it is processed into dry chili. However, the quality of dry chili may not meet the requirement of consumers. Pre-treatment (blanching) and drying can be used to maintain the quality of dried chilies. This research aims to determine the physical, chemical, and microbiological characteristics of the dried red chili with blanching and drying treatments. In this study, we compared three blanching treatments of chili (water; 0.2 % vitamin C (w/v); and 0.2% Sodium metabisulfite solution (w/v)) for 10 minutes at 90 °C, with three drying methods (sun-drying, sun-drying with plastic shade, and cabinet drying at 50-60 °C). Chili was obtained from the Panjatan sub-district, Kulon Progo district, Yogyakarta Special Region Province, Indonesia, with a 90% maturity level. We found that the yield of dried chilies was 20% in all treatments. The moisture content of all blanching and drying treatments requires the Indonesian National Standard (INS No. 01-3389-1994) for dried chili (&lt;11%). In all blanching treatments, sun-drying with plastic shade treatment produced the highest levels of vitamin C. The highest beta-carotene content was produced by blanching with 0.2% sodium metabisulfite solution and plastic shaded sun-drying (2.24%), and the lowest Total Plate Count (TPC) was produced by cabinet drying at all blanching treatments (&lt;10 - 4.101 CFU/g). The dried chili processing is expected to increase the shelf life and value-added of chili.

Conveyor belt catalytic infrared as a novel apparatus for blanching processing applied to sweet potatoes in the industrial scale

In this study, effects of conveyor belt catalytic infrared blanching (CBCIRB) on peroxidase (POD), moisture reduction, physical and chemical properties, and microstructure of sweet potato slices were investigated. The parameters of CBCIRB were infrared irradiation distance (6, 12, and 18 cm), sample thickness (3, 5, and 7 mm), and conveyor speed (0.7, 0.35, 0.1 m/min, etc.). Meanwhile, the effect of conventional hot water blanching (HB) on sweet potato slices were also investigated. The results showed that shortening the infrared irradiation distance and reducing the slice thickness could both accelerate the POD inactivation rate. When 90% POD inactivation was achieved, CBCIRB samples yielded better hardness and higher preservation of phytochemicals than HB samples. The appropriate CBCIRB parameters were the slice thickness of 3 mm, infrared radiation distance of 12 cm and conveyor belt speed of 0.16 m/min, the moisture reduction, surface colour change, hardness, vitamin C retention rate, β-carotene retention rate, and total phenol content were: 78.34%, 7.41, 1690.4 g, 75.16%, 133.49%, and 1.03 mg/g, respectively. The microstructure observation showed that the damage of sweet potato slice cells by HB was more severe than CBCIRB. Overall, CBCIRB achieved higher product quality in a relatively uniform air environment.

Proximate Composition, In vitro Digestibility and Anti Nutritional Factors of Millets and Legume Grains

Background: Whole grains serve as a preferred carbohydrate source in a modern Indian diet to achieve a balance of macronutrients, micronutrients, fibers and phytochemicals for optimal health promotion and prevent chronic diseases such as type 2 diabetes, cardiovascular disease (CVD) and obesity. The five most common ancient grains that have the potential to be used more in Indian cooking are amaranth, barley, pearl millet, finger millet and sorghum. These grains have higher fiber and protein content.Methods: The study was conducted to investigate chemical composition, sugar content, in vitro protein and starch digestibility and antinutrient content of pearl millet, sorghum and mung bean. Effect of blanching and germination on chemical composition of pearl millet and mung bean, respectively were determined. Conclusion: The results of proximate composition of grains revealed that germinated mung bean had significantly highest amount of protein, total soluble sugar, non reducing sugar content, in vitro protein digestibility. Sorghum had significantly higher content of total carbohydrate, reducing sugar, starch and in vitro starch digestibility. Crude fat, phytic acid and polyphenol were highest in unprocessed pearl millet. Germination and blanching of seeds cause the significant reduction in anti-nutrient content of mung bean and pearl millet, respectively.

Comparative Study of Effects of Hot Water and Steaming Blanching on Crisp Banana Qualities

Crisp banana processed by hot air drying combined puffing provides low volumetric shrinkage and high crisp texture, but crisp product has more brown colour. The hot water blanching and steaming pretreatments could reduce brown colour of puffed product. From previous reports, the comparative study of effects of hot water blanching and steaming pretreatments on crisp banana qualities were limited. Therefore, this work was interested in a comparative study of the effects of hot water blanching and steaming pretreatments on crisp banana. The fresh bananas were cross sectional sliced to 2.5 mm and then they were pretreated by hot water or steaming. After that, it was dried by hot air and puffed by hot air. The experimental results showed that both pretreatments by hot water and steaming could reduce the firmness of raw material structure, resulting in the larger volumetric and lower hardness of pretretment product than that of the non-pretreatment banana product. In addition, the both pretreatment also retarded browning reaction of crisp banana product as compared to non-pretreatment product. However, it was not observed the difference in qualities of both pretreatment crisp banana methods. Increasing puffing temperature provided lower hardness of product, however, the color of puffed banana was more browning. Therefore, the banana should be pretreated by hot water blanching or steaming before processing and using of puffing temperature not exceeding 170 oC.

Vacuum-steam pulsed blanching (VSPB): An emerging blanching technology for beetroot

Abstract: To evaluate the effectiveness of different blanching methods, the dynamic effects of vacuum-steam pulsed blanching (VSPB), steam blanching (SB), and hot water blanching (HWB) on enzymes activity, color, betalains content (BC), total phenolics content (TPC), texture, and microstructure of red beetroot were investigated. With the extension of blanching time (30–180 s), the texture, enzyme activity, and color of red beetroots during blanching process changed significantly. It was found that VSPB took 60 s to completely inactive peroxidase and polyphenol oxidase enzymes compared to 120 s and 90 s for HWB and SB, respectively. In addition, VSPB retained more betalains (118.13 g/kg) and total phenolics (6.44 mg/g) in red beetroots compared to HWB (82.32 g/kg and 4.97 mg/g) and SB (112.96 g/kg and 5.54 mg/g) after 60 s of blanching. In terms of hardness, after 180 s of blanching, the hardness decreased from 22.50 to 11.68, 14.59, and 11.86 N for HWB, SB, and VSPB, respectively. Additionally, microstructure observation showed that VSPB mitigates cell damages compared to other blanching methods. The current work indicated that VSPB is a promising blanching technology for beetroot as it can extensively shorten the blanching time and reduce nutrition loss compared to HWB and SB.

Effect of Two Blanching Methods on the Nutritional Values of Tomatoes and Pumpkin Leaves

Various blanching methods were applied to tomatoes and pumpkin leaves (Telfairia occidentalis) to investigate the effect of the different blanching method on some of its nutritional content. The effects of steam and water blanching as a pretreatment on raw tomatoes and pumpkin leaves (control) were investigated in this study using standard methods. For tomatoes, the %nitrogen, potassium, vitamin A, C and E) mg/100g for raw were;0.48, 68.82mg/100g, 0.88mg/100g, 38.82mg/100g, 0.78mg/100g respectively. 0.45, 69.68mg/100g, 0.58mg/100g, 32.43mg/100g and 0.55mg/100g for water blanched respectively and 0.42, 69.14mg/100g, 0.47mg/100g, 29.66mg/100g, 0.42mg/100g respectively for steam blanching. * For pumpkin leaves, the %nitrogen, potassium, vitamin A, C and E) mg/100g for raw were; 0.98, 46.82mg/100g, 4.63mg/100g, 60.41mg/100g, 0.89mg/100g respectively. 0.95, 46.73mg/100g, 2.38mg/100g,41.08mg/100g and 0.59mg/100g for water blanched respectively and 0.94, 46.10mg/100g, 1.20mg/100g, 32.16mg/100g, 0.52mg/100g respectively for steam blanching. The results indicate that water and steam blanching significantly reduce the nutritional content. The values of the nutrient were higher in water blanching compared to steam blanching.&#x0D; Keywords: Fruits, vegetable, steam, water, blanching

Effect of Long-Term Frozen Storage on Health-Promoting Compounds and Antioxidant Capacity in Baby Mustard.

This study investigated the effects of blanching and subsequent long-term frozen storage on the retention of health-promoting compounds and antioxidant capacity in frozen lateral buds of baby mustard. Results showed that all glucosinolates were well preserved during frozen storage, and 72.48% of total glucosinolate content was retained in the unblanched treatment group after 8 months, as were chlorophylls, carotenoids, ascorbic acid, total phenolics, soluble sugars, soluble proteins, and antioxidant capacity. The loss of nutritional qualities mainly occurred in the 1st month of frozen storage, and nutritional qualities in the unblanched treatment group were significantly better than those in the blanched treatment group during frozen storage. Blanching before freezing reduced contents of high-content glucosinolates and ascorbic acid, as well as antioxidant capacity levels. Therefore, we recommend using long-term frozen storage to preserve the quality of baby mustard to achieve annual supply, and freezing without blanching.

Effect of blanching and solar energy-based drying models on the quality of dried shredded apples

This study aimed to find the best technology model to produce high-quality dried shredded apples as the resources of apple tea with the concept of green technology based on solar energy. Apple tea is a beverage product originated from Batu, Malang that is starting to be in high public demand because of its practical, sweet-scented nature and is believed to have a high content of apple antioxidants. This study determined the physical, nutritional, and bioactive changes resulting from the drying process of shredded apples, which were treated by blanching and non-blanching pre-treatment and dried using indirect convective solar drying and open sun drying. Blanched-shredded apples that were dried using an indirect convective solar dryer had the best vitamin C content and lowest mechanical damage, so it is prospective to be developed on a commercial scale as a raw material of apple tea.

Comparative studies on the effect of processing methods on the nutritional value of Basella alba, Talinum triangulare, Celosia argentea, Amaranthus hybridus and Gnetum africanum leaves

The nutritional composition of vegetables is adversely affected by the method of processing for storage or preservation. This study was designed to determine the effect of blanching, boiling, and drying on the nutritional composition of selected vegetables using standard analytical methods. Proximate analysis was carried out on the fresh and processed leaf samples. Results obtained revealed that all the vegetables analyzed contained an appreciable amount of moisture, ash, protein, fiber, carbohydrate, β-carotene, and vitamins. Results also showed that all the processing methods employed significantly reduced (p &lt; 0.05) the nutritional compositions of the vegetables studied. However, drying under the shade retained more nutrients compared to the other processing methods. Drying significantly increased (p &lt; 0.05) the carbohydrate and protein contents of all the leaves (79.92 % &amp; 7.51 % respectively in Basella alba, 66.74 % &amp; 12.09 % respectively in Amaranthus hybridus, 82.56 % &amp; 10.07 % respectively in Celosia argentea, 70.77 % &amp; 13.05 % respectively in Gnetum africanum and 89.12 % &amp; 4.70 % respectively in Talinum triangulare) compared to blanching, boiling and the control. Thus, from the three processing methods studied, drying was the most effective processing method that retained nutrients and is, therefore, a good preservation method for the vegetables.

Effects of Blanching and Drying Process on Total Flavonoid Content and DPPH Radical Scavenging Activity of Green Asparagus Spray-Dried Powder

In this study, the effects of blanching and spray drying processes on total flavonoid contents and DPPH radical antioxidant properties of green asparagus (Asparagus officinalis L.) spray-dried powder were investigated. Experiments were designed using one-factor-at-a-time in the blanching process and a three-level factorial with two factors, including drying temperature and the dry matter concentration in spray drying. The results showed that suitable blanching conditions were at a temperature of 85C in 4 minutes and chosen drying conditions were at a temperature of 160C and 10% dry matter concentration using maltodextrin as a carrier. Total flavonoid contents and DPPH free radical scavenging activity of asparagus spray-dried powder were 26.97 mg RE/g and 53.64 µmol TE/g, respectively.

The effect of blanching and extraction method on total phenolic content, total flavonoid content and antioxidant activity of Kencur (Kaempferia galanga. L) extract

Kencur (Kaempferia galanga. L) is a rhizome used to make Jamu, a traditional herbal drink commonly consume in Indonesia, that has been studied to be rich in phytochemical sources with biological properties that contribute to the health of the human body. The purpose of this study is to evaluate the effect of blanching treatment and extraction methods (maceration and ultrasonic) on total phenolic, total flavonoid, and antioxidant activity of kencur extract. The kencur samples were divided into five treatments; control (without any treatment), fresh by maceration extraction, blanching by maceration extraction, fresh by ultrasonic extraction, and blanching by ultrasonic extraction then analyzed the pH value, total phenolic, total flavonoid, and antioxidant activities using the 2-2-diphenyl-1 method-picrylhydrazyl (DPPH). The results of this study indicate that the kencur extract sample has a pH value ranging from 6.2 to 6.5. The total phenolic sample of kencur extract by blanching and ultrasonic extraction (67.32 mgGAE/L) was higher than control (41.66 mgGAE/L). Total flavonoid sample of kencur extract by blanching and ultrasonic extraction (452.76 mgEK/L) was higher than control (282.87 mgEK/L). The antioxidant activity sample of kencur extract by blanching and ultrasonic extraction (56.20% RSA) was higher than control (22.1% RSA). This study concludes that the combination of blanching treatment with ultrasonic extraction showed a significant increase in total phenolic, total flavonoid, and antioxidant activity of kencur extract.

Effects of various blanching methods on fucoxanthin degradation kinetics, antioxidant activity, pigment composition, and sensory quality of Sargassum fusiforme

This paper aims to study the effects of hot water blanching, salt water blanching, microwave blanching, and steam blanching on the quality of Sargassum fusiforme using different detection indicators, such as fucoxanthin content, pigment composition, antioxidant activity (2,2-diphenyl-1-picrylhydrazyl and hydroxyl radical scavenging ability), and sensory quality. Results revealed that the blanching treatment exhibits dual effects of promoting dissolution and degradation of fucoxanthin. Besides hot-water blanching with 98.3 °C, the other three methods were not conducive to the retention of fucoxanthin. The Weibull model provides a good description of the degradation kinetics of fucoxanthin during blanching. For the radical scavenging assay, the extract obtained by microwave blanching had the strongest activity, followed by steam blanching. However, the other two kinds of blanching with water were not conducive to retaining activity. Sensory analysis revealed that the sensory quality could be better restored by blanching for a shorter time. Finally, the following three essential blanching conditions were selected from all the tests: the best pretreatment condition for fucoxanthin extraction: hot water blanching at 60 °C for 12 min; the best antioxidant activity: microwave blanching for 8 min; the best sensory quality: microwave blanching for 2 min.