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A STUDY ON THE EFFECTS OF DIFFERENT BLANCHING METHODS ON CARROT CUBES
ALOK NATH, PURANDAR MANDAL

Published in: International Journal of Agriculture Sciences
Volume- 9, Issue-36, pp.4553-4556, Aug 2017
DPI :-> 16.10077.IJAS.2017.V9I36.45534556.1853



Abstract
This study investigated the effects of hot water and steam blanching on carrot cubes. Blanching has great effect on the moisture content, total soluble solids and ascorbic acid retention of carrot cubes. Fresh carrots were blanched in hot water and steam at different temperatures and time. The results were compared on the basis of product quality, viz. solid loss, moisture content and ascorbic acid content. The freshly cut carrot cubes weighing 20g, were subjected to hot water and steam blanching for six levels of exposure time (30, 60, 90, 120, 150 and180 seconds). Maximum solid loss (19.39 %) was observed in case of hot water blanching at 100°C and minimum (5.090 %) in case of steam blanching at 100°C for 3 minutes. In case hot water blanching as well as steam blanching moisture content was found to decrease initially up to 90s and increase in the latter stages. Higher loss of ascorbic acid was observed during hot water blanching. Steam blanching also resulted in loss of ascorbic acid, but at lower rates. The percentage retention of ascorbic acid after 3 minutes of steam blanching at 100°C, hot water blanching at 93°C and 100°C remained found to be 79.72 %, 71.67% and 69.88 % respectively

Key-Words / Index Term
Carrot cubes, Blanching, Hot water, Steam, Effects

How to cite this article
ALOK NATH, PURANDAR MANDAL , “A STUDY ON THE EFFECTS OF DIFFERENT BLANCHING METHODS ON CARROT CUBES”, International Journal of Agriculture Sciences, 9, Issue-36, pp.4553-4556, Aug 2017. DPI:16.10077.IJAS.V9.I36.1853