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Blanching Times for Fruits and Vegetables by Ana Yumping Lacsina is a document available to read on EtoBox.

What is Blanching Times for Fruits and Vegetables about?

The document reports on a laboratory experiment conducted to determine the ideal blanching time for different fruits and vegetables. Samples of carrot, potato, and apple were blanched in hot water for varying times from 1-5 minutes then tested for color change using a peroxide test. The results showed that blanching for 3 minutes resulted in minimal color change while maintaining texture. It was concluded that the ideal blanching time is 3 minutes as longer times can overcook or soften the samples. Blanchin

Author

Ana Yumping Lacsina

Language

EN