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Blanching Effects on Siling Panigang by Lawrence Naynes is a document available to read on EtoBox.

This document discusses blanching siling panigang (chili) to extend its shelf life. It defines blanching as scalding vegetables in boiling water or steam to halt enzyme activity. A lab experiment tested different blanching treatments on chili: no blanching (control), 15-second dipping, 20-second dipping, 15-second steaming, 20-second steaming. Weights were measured over 7 days. The 15-second treatments best preserved appearance and weight, with less rotting than longer treatments or the control. The group r

Author

Lawrence Naynes

Language

EN