Study on Effect of Hot Water Blanching on Vital Parameters of Allahabad Safeda Guava (Psidiumguajava)

Parimita; Karunakar Singh; K. C. Yadav; PuneetArora

Abstract

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.

Keywords

Blanching, Color, Kinetic Modeling, Peroxidase Inactivation. Allahabad Safeda Guava

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Cites this article as

[Parimita, Karunakar Singh, K. C. Yadav, PuneetArora (2016), Study on Effect of Hot Water Blanching on Vital Parameters of Allahabad Safeda Guava (Psidiumguajava), International Journal of Innovative Research in Engineering & Management (IJIREM), Vol-3, Issue-5, Page No-436 - 441], (ISSN 2347 - 5552). www.ijirem.org