Parimita , Karunakar Singh, K. C. Yadav, PuneetArora
Effect of hot water blanching on vital parameters of Allahabad safeda guava was studied at the temperature 800 C for 0 minutes, 4minutes, 8 minutes, 12 minutes and 16 minutes. Physico-chemical properties (moisture, total solids (T.S.), total soluble solids (T.S.S.), acidity, vitamin C (ascorbic acid), reducing sugar and total phenol content (T.P.C.) and peroxidase enzyme inactivation and changes in colour were studied. In physico-chemical properties percent acidity, ascorbic acid, reducing sugar were decreasedsignificantly (at 5% level of significance) and moisture content, T.S., T.S.S., T.P.C were increasedsignificantly (at 5% level of significance) in comparison with the raw guava sample i.e. control sample. Peroxidase inactivation followed a first order Arrhenius model, whererate of the reaction at 800 C was 0.26 x 10-3 s -1 . Good agreement was found between estimated and experimental data (R2 = 0.807). Colour was quantified using the L, a, b in X-rite color lab system and based on these readings, Total colour difference (TCD) was calculated.
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WSFDT SHIATS HBTI Allahabad, UP
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