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This study highlights that steam blanching significantly increased the carbohydrates, fat, Mn, Fe, vitamin A, vitamin E and the DPPH scavenging activity whereas steam blanching significantly reduced the protein, fiber, Na, K, Ca, Total phenolic contents and flavonoids content but vitamin C, Zn, Cu and Mg contents … The 50% ethanolic, hot water and water extracts from the peel all had much higher antioxidant activities than those extracts from the flesh. This reduction of the phenolic content could be due to the leaching of phenolic compounds in to water during cooling, from the disrupted cells. Steam causes the cells to disrupt and water is evaporated from cells. Doi: Roos YH (2008) The Glassy State. Drying reduced the moisture content from 78% to less than 10%. Subsequently, blanching of miscellaneous foods is dealt with. The blanching has a desired effect on the blueberry cell wall and polyphenol oxidase. Fifteen readings of each sample were taken randomly and the average value was obtained and was represented as mean ± standard deviation. He J, Cheng L, Gu Z et al (2014) Effects of low-temperature blanching on tissue firmness and cell wall strengthening during sweet potato flour processing. This page was last modified on 15 October 2013, at 17:13. According to [6, 8, 44], these variations in the mineral contents of the Moringa leaves from different regions is due to the availability of soil nutrients, application of fertilizers to the soil, cultivated regions, growing conditions, seasonal changes and the nature of soil. The effects of blanching, drying and extraction processes on the antioxidant activities of one kind of Taiwanese yam peel, Darsan (Dioscorea alata), were investigated. Besides the well-known positive impact of blanching on color, the benefits of blanching can reach texture and even flavor. of Food Science N. Y. Agric. Food Sci Biotechnol 23:231–238. It has been found that Moringa leaf tea infusions possess higher amount of minerals than other green/herbal tea infusions and thus it is evident that drinking of Moringa tea enhances the dietary intake of minerals [8]. Jaiswal AK, Gupta S, Abu-Ghannam N (2012) Kinetic evaluation of colour, texture, polyphenols and antioxidant capacity of Irish York cabbage after blanching treatment. The solutions were analyzed in triplicate for the minerals Na, K, Ca, Mg, Mn, Zn, Fe and Cu using the polarized Zeeman atomic absorption spectrophotometer of the model ZA3000, HITACHI [23]. Blanching by immersing the peel in 85 °C water for 30 s caused significant reductions in the antioxidant activities of all the extracts from the peel. Lavelli V, Caronni P (2010) Polyphenol oxidase activity and implications on the quality of intermediate moisture and dried apples. J Food Process Eng 32:587–605. Fernández C, Dolores Alvarez M, Canet W (2006) The effect of low-temperature blanching on the quality of fresh and frozen/thawed mashed potatoes. Tea has been traditionally categorized into black tea, green tea, oolong tea, and earl gray tea according to different processing methods [2]. J Food Eng 91:443–447. This study highlights that steam blanching significantly increased the carbohydrates, fat, Mn, Fe, vitamin A, vitamin E and the DPPH scavenging activity whereas steam blanching significantly reduced the protein, fiber, Na, K, Ca, Total phenolic contents and flavonoids content but vitamin C, Zn, Cu and Mg contents were unaffected by steam blanching. Six sets of samples were prepared where temperature and time combinations were 55°C-6 h, 60°C-4.30 h, 65°C-3 h for the unblanched samples & 55°C-6 h, 60°C-5.30 h & 65°C-4 h for the steam blanched samples. López-Malo A, Palou E (2008) Storage stability of pineapple slices preserved by combined methods. where,  = absorbance,  = volume of PET ether,  = weight of the sample. This causes a large weight loss and also shrinkage can be seen lowering the masses and product yields. Moringa plant which is indigenous to Sri Lanka, grows mostly in the dry zones such as Jaffna, Kalpitiya, Mannar, Puttalam and Hambantota, is considered as an underutilized plant in Sri Lanka [12]. 1896–1900. Blanching time, water to cabbage ratio, and cabbage variety are the main determinants of the extent of antioxidant losses. A five point hedonic scale was used where 1 represented “dislike very much” and 5 represented “like very much”. Vitamin E content is significantly higher in the steam blanched sample, due to the higher extractability from the disrupted and broken down cellulose structure. doi: 10.1093/ajcn/70.3.491s. Colak H., Soylak M., Turkoglu O. 2015 Sep;53(3):324-330. It also assists animals to develop disease resistance and to maintain and increase the storage of vitamin A and iron in the body [41]. Int J Food Sci Technol 43:1786–1791. Int J Food Sci Technol 35:331–340. The mixture was allowed to stand at room temperature for 10 min in a dark place. Doi: Paciulli M, Ganino T, Carini E et al (2016) Effect of different cooking methods on structure and quality of industrially frozen carrots. Dry Technol 26:920–930.  |  Phenolic compounds are known to possess antioxidant potential, hypoglycemic, hypolipidemic, anti-tumor and antidiabetic properties [52]. Alakali [31], has found dry leaves to be a better source of protein, fat, fiber and carbohydrate than the fresh leaves. Learn about our remote access options, Department of Food and Nutrition, Providence University, No. normal persons body. A. cleans the food B. inactivates enzymes in food C. prevents rodent infestation D. retains moisture in food, this how i look when im eating and im already eating :) im a fatty hehehe FREE POINTS<3, how are oxygen molecules and cellular respiration different in an athletes body compared to a The ground leaves were sieved using a mesh of 355 micron and the leaves remaining on the mesh were collected and was stored in air tight glass bottles, in a deep freezer (−3°C) for sensory analysis and chemical analysis as before. Peas were blanched (steam‐, boiling water immersion‐, microwave‐ or microwave‐blanched in a bag), frozen and evaluated after 0, 6 and 12 weeks for moisture and ascorbic acid content, peroxidase activity, visual appearance and instrumental color, and after 6 and 12 weeks for aroma, flavor and texture… 200, Chungchi Rd., Shalu, Taichung 433, Taiwan, ROC, Graduate Institute of Food Science and Technology, National Taiwan University, No.1, Sec. Critical Reviews in Food Science and Nutrition. The total phenolic compounds content was determined using the Folin-Ciocalteu procedure as described by [26] with slight modifications. LWT—Food Sci Technol 41:401–407. Vitamin A and Vitamin E contents were significantly increased by steam blanching. 5.0 g of sample was soaked in 20 ml of acetone overnight and was filtered in to a separating funnel and 10 ml of PET ether was added into it.

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