NISCAIR Online Periodicals Repository

Research Journals >
Indian Journal of Natural Products and Resources (IJNPR)
[Formerly Natural Product Radiance (NPR)]
NPR Vol.7 [2008] >
NPR Vol.7(2) [March-April 2008] >

Title: Effect of different blanching treatments on ascorbic acidretention in green leafy vegetables
Authors: Gupta, Sheetal
Lakshmi A, Jyothi
Prakash, Jamuna
Keywords: Leafy vegetables
Ascorbic acid
Steam blanching
Chemical blanching
Microwave blanching
Peroxidase inactivation
Issue Date: Apr-2008
Publisher: CSIR
IPC CodeInt. cl.8 A23L 1/00, A23L 1/052
Abstract: Blanching is a prerequisite for preservation of green leafy vegetables. However, it may cause partial destruction of some nutrients like ascorbic acid which is highly oxidizable with time in the post harvest period on atmospheric exposure. The objective of the present study is to identify a suitable blanching treatment and conditions (temperature, time and media) for commonly consumed green leafy vegetables that ensures enzyme inactivation and maximum ascorbic acid retention. Ten commonly consumed leafy vegetables, viz. Amaranth (Amaranthus gangeticus Linn.), Ambat chuka (Rumex vesicarius Linn.), Bathua (Chenopodium album Linn.), Brahmi [Centella asiatica (Linn.) Urban], Drumstick (Moringa oleifera Linn.), Fenugreek (Trigonella foenum-graecum Linn.), Keerae (Amaranthus sp.), Kilkeerae (Amaranthus tricolor Linn.), Shepu (Anethum graveolens Linn. syn. Peucedanum graveolens Linn.), and Spinach (Spinacia oleracea Linn.) were blanched for 1, 2 and 4 min at 80, 90 and 98oC in water and chemical media, steamed for 5 and 10 min with and without chemical treatment and microwaved for 1 and 1.5 min, unblanched greens served as control. Retention of ascorbic acid was reduced as the blanching time and temperature increased in all greens. It was comparatively higher in chemically treated samples both in conventional and steam-blanched samples. Steam blanched samples (5 min) had a higher level of ascorbic acid than conventional blanched samples irrespective of blanching media. Ascorbic acid content of microwave blanched samples was better in some greens compared to conventionally blanched greens. Blanching at 80oC for 1 min, steaming for 5 min and microwaving for 1 min was sufficient to inactivate peroxidase in all except two green leafy vegetables irrespective of the blanching media. From the nutrition point of view, chemical blanching proved to be advantageous both in steam and conventional blanching for short period and it also ensured enzyme inactivation.
Page(s): 111-116
ISSN: 0975-1092 (Online); 0972-592X (Print)
Source:NPR Vol.7(2) [March-April 2008]

Files in This Item:

File Description SizeFormat
NPR 7(2) 111-116.pdf103.96 kBAdobe PDFView/Open
 Current Page Visits: 1142 
Recommend this item


Online Submission of Articles |  NISCAIR Website |  National Knowledge Resources Consortium |  Contact us |  Feedback

Disclaimer: NISCAIR assumes no responsibility for the statements and opinions advanced by contributors. The editorial staff in its work of examining papers received for publication is helped, in an honorary capacity, by many distinguished engineers and scientists.

CC License Except where otherwise noted, the Articles on this site are licensed under Creative Commons License: CC Attribution-Noncommercial-No Derivative Works 2.5 India

Copyright © 2015 The Council of Scientific and Industrial Research, New Delhi. All rights reserved.

Powered by DSpace Copyright © 2002-2007 MIT and Hewlett-Packard | Compliant to OAI-PMH V 2.0

Home Page Total Visits: 168531 since 01-Sep-2015  Last updated on 29-Jun-2016Webmaster: