Effect of different blanching methods on kinetics of physico-chemical, functional properties, and enzyme inactivation in baby corn.

ABSTRACT: Baby corn, characterized by its high water activity and elevated respiration rate, poses a formidable obstacle to prolonged storage under standard ambient conditions and necessitates specialized treatments for transportation to distant locations. One of the primary postharvest challenges associated with baby corn is the occurrence of brown pigment formation because of enzymatic browning at the apex of its immature ovules, cut surfaces, and silk attached to the young ears. The present study was undertaken to investigate the effect of different blanching treatments on peroxidase inactivation, physicochemical properties, and functional properties of baby corn. The treatments applied were hot water blanching (HWB) at temperatures ranging from 70°C to 90 °C for 30-240 s, steam blanching (SB) fo

SUBMITTER: Akbar U 

PROVIDER: S-EPMC11402913 | biostudies-literature | 2024 Sep

REPOSITORIES: biostudies-literature