Effects of microwave blanching conditions on the quality of green asparagus ( L.) butt segment.

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ID: 70364
2019
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Abstract
Blanching is a pretreatment method that is often applied in fruit and vegetable processing to inhibit enzyme activity and reduce loss of food quality. It was recently discovered that well-controlled microwave volumetric heating could improve the blanching efficiency and retain nutritional and sensorial values of product. This study was conducted to investigate effects of microwave blanching conditions on the quality of green asparagus ( L.) butt segments, a rich source of fiber and antioxidants but are often discarded during processing. The experiments were designed by one-factor-at-a-time method with two varying factors including blanching time (2, 4, 6, and 8 min) and microwave power output (150, 300, 450, and 600 W). Quality of product was evaluated by sensory, retention of phenolics, and free-radical scavenging activity retention. The results showed that longer blanching time or higher microwave power was associated with reduced quality of green asparagus butt segment. Besides, the appropriate parameters for microwave blanching of the green asparagus butt segment was found at 300 W for 4 min.
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nguyen2019effectsfood Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Nguyen, Thi Van Linh;Tran, Thi Yen Nhi;Lam, Duc Tri;Bach, Long Giang;Nguyen, Duy Chinh;
Journal Food science & nutrition
Year 2019
DOI
10.1002/fsn3.1199
URL
Keywords
dpph asparagus butt segment microwave blanching phenolic degradation

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