Claim · model-written summary
LTLT infrared blanching retained 69.2 ± 2.9% vitamin C versus 50.7 ± 9.6% under water blanching.
- Taxon
- mango
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Mangifera indicae0 - Treatment
- IR dry blanchinge0
- Outcome
- retention of vitamin Ce0
- Direction
- highere0
- Value
- 69.2 ± 2.9%e0
- Qualifier
- 50.7 ± 9.6%e0
- Comparator
- water blanchinge0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSetting
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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Verbatim
e0“A higher retention of vitamin C was observed in mango subjected to IR dry blanching, 88.3 ± 1.0% (HTST) and 69.2 ± 2.9% (LTLT), compared with water blanching, 61.4 ± 5.3% (HTST) and 50.7 ± 9.6% (LTLT).”
Title
Isabel R.F. Guiamba; Ulf Svanberg; Lilia Ahrné Journal of Food Science 2015. doi:10.1111/1750-3841.12866
Other claims from this paper (9)
- Intervention effect Blanching completely inactivated mango PPO.
- Observation AAO retained about 30% activity after LTLT blanching.
- Observation AAO retained 9% to 15% activity after HTST blanching.
- Intervention effect HTST infrared blanching retained 88.3 ± 1.0% vitamin C versus 61.4 ± 5.3% under water blanching.
- Intervention effect LTLT water blanching retained 93.2 ± 5.2% all-trans-β-carotene versus 73.6 ± 3.6% with infrared blanching.
- Intervention effect HTST water blanching retained 91.4 ± 5.1% all-trans-β-carotene versus 76.9 ± 2.9% with infrared blanching.
- Observation Only infrared blanching increased the 13-cis-β-carotene isomer.
- Observation Infrared blanched dried mango had slightly darker color.
- Intervention effect LTLT infrared blanching reduced mango drying time.