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, K. Singh, K. C. Yadav, PuneetArora, "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, 2016. Available from: