Abstract
Green beans were blanched by four methods: water blanching, steam blanching, microwave blanching and convection oven blanching. Minimum adequate blanch time for complete peroxidase enzyme inactivation was less in the microwave oven. Weight loss was significant in the samples blanched in the convection oven due to moisture vaporization. Ascorbic acid was found to be significantly (P < 0.05) higher in the microwave blanched sample. The ascorbic acid contents of water blanched green beans were higher than those of steam blanched ones. Convection oven blanched green beans were found to be lowest in ascorbic acid and chlorophyll contents, and microwave treated samples were found to be highest. For equivalent peroxidase inactivation, more losses of chlorophyll were detected in steam blanched samples than in water blanched samples. The results of color measurements with a Hunterlab colormeter indicated that blanching with water and steam resulted in a more intense greenness of the samples.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 8
Claim · model-written summary
Blanch time for complete peroxidase inactivation was shorter in the microwave oven.
- Taxon
- Green beanse0
- Treatment
- microwave ovene1
- Gene
- peroxidasee1
- Outcome
- Minimum adequate blanch timee1
- Direction
- lesse1
Not reportedComparator
Verbatim
e0“Green beans were blanched by four methods: water blanching, steam blanching, microwave blanching and convection oven blanching”
e1“Minimum adequate blanch time for complete peroxidase enzyme inactivation was less in the microwave oven”
Claim · model-written summary
Weight loss was significant in green beans blanched in the convection oven.
- Taxon
- Green beanse0
- Treatment
- convection ovene2
- Outcome
- Weight losse2
- Qualifier
- due to moisture vaporizatione2
Not reportedComparatorDirection
Verbatim
e0“Green beans were blanched by four methods: water blanching, steam blanching, microwave blanching and convection oven blanching”
e2“Weight loss was significant in the samples blanched in the convection oven due to moisture vaporization”
Claim · model-written summary
Ascorbic acid was significantly higher in the microwave-blanched green beans (P < 0.05).
- Taxon
- Green beanse0
- Treatment
- microwave blanchede3
- Outcome
- Ascorbic acide3
- Direction
- highere3
- Qualifier
- P < 0.05e3
Not reportedComparator
Verbatim
e0“Green beans were blanched by four methods: water blanching, steam blanching, microwave blanching and convection oven blanching”
e3“Ascorbic acid was found to be significantly (P < 0.05) higher in the microwave blanched sample”
Claim · model-written summary
Ascorbic acid contents of water-blanched green beans were higher than those of steam-blanched ones.
Verbatim
e0“Green beans were blanched by four methods: water blanching, steam blanching, microwave blanching and convection oven blanching”
e4“The ascorbic acid contents of water blanched green beans were higher than those of steam blanched ones”
Claim · model-written summary
Convection oven blanched green beans had the lowest ascorbic acid and chlorophyll contents compared with microwave treated samples.
Verbatim
e0“Green beans were blanched by four methods: water blanching, steam blanching, microwave blanching and convection oven blanching”
e5“Convection oven blanched green beans were found to be lowest in ascorbic acid and chlorophyll contents, and microwave treated samples were found to be highest”
Claim · model-written summary
Microwave treated samples had the highest ascorbic acid and chlorophyll contents.
- Taxon
- Green beanse0
- Treatment
- microwave treated samplese5
- Outcome
- ascorbic acid and chlorophyll contentse5
- Direction
- higheste5
Not reportedComparator
Verbatim
e0“Green beans were blanched by four methods: water blanching, steam blanching, microwave blanching and convection oven blanching”
e5“Convection oven blanched green beans were found to be lowest in ascorbic acid and chlorophyll contents, and microwave treated samples were found to be highest”
Claim · model-written summary
Steam blanching caused more chlorophyll losses than water blanching at equivalent peroxidase inactivation.
Verbatim
e0“Green beans were blanched by four methods: water blanching, steam blanching, microwave blanching and convection oven blanching”
e6“For equivalent peroxidase inactivation, more losses of chlorophyll were detected in steam blanched samples than in water blanched samples”
Claim · model-written summary
Blanching with water and steam gave a more intense greenness of green beans, measured with a Hunterlab colormeter.
- Taxon
- Green beanse0
- Treatment
- blanching with water and steame7
- Outcome
- greennesse7
- Direction
- more intensee7
- Qualifier
- with a Hunterlab colormetere7
Not reportedComparator
Verbatim
e0“Green beans were blanched by four methods: water blanching, steam blanching, microwave blanching and convection oven blanching”
e7“The results of color measurements with a Hunterlab colormeter indicated that blanching with water and steam resulted in a more intense greenness of the samples”
The same questions in other papers
physical treatment · quality: phytochemicals · Phaseolus vulgaris (common bean)Positive and negative results
1 reporting no difference from an alternative
- no effect
processing · physiology: pigments · Phaseolus vulgaris (common bean)Positive and negative results
1 paper in the same direction as this paper · 3 in the opposite direction
- negative
- no effect
- negative
1 paper more in this group
See all 5 papers →processing · quality: phytochemicals · Phaseolus vulgaris (common bean)Positive and negative results
6 papers in the same direction as this paper · 4 in the opposite direction · 2 reporting no difference from an alternative
- negative
- negative
- negative
9 papers more in this group
See all 13 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.