Abstract
Effect of blanching treatments on peroxidase (POD) enzyme activity, protein content, L a b values, moisture and ash content in French beans were studied. The experiment was planned as per CCRD RSM technique. The process variables were blanching time and length of French beans at steam pressure of 1.15kg/cm². Forced convection steam blancher was used for blanching French bean. It was found that blanching was adequate at length of French bean 5mm,10mm and blanching time 30sec, 60 sec,120 sec respectively with 95% peroxidase enzyme inactivation, where as it contained 12.10 to 17.24 protein content, 13.95 to 28.34 L, -3.43 to 2.27 a, 03.06 to -18.03 b value. Steam blanching has significant effect on color retention fresh alike, than unblanched dehydrated French bean.
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Claims 6
Claim · model-written summary
The stated steam blanching lengths and times achieved 95% peroxidase inactivation.
- Taxon
- French beans
Phaseolus vulgarist0 - Treatment
- blanching time 30sec, 60 sec,120 sece0
- Outcome
- peroxidase enzyme inactivatione0
- Direction
- inactivatione0
- Value
- 95%e0
- Qualifier
- length of French bean 5mm,10mme0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“blanching was adequate at length of French bean 5mm,10mm and blanching time 30sec, 60 sec,120 sec respectively with 95% peroxidase enzyme inactivation”
t0“French beans”
Claim · model-written summary
Blanched beans had protein content ranging from 12.10 to 17.24.
- Taxon
- French beansPhaseolus vulgarist0
- Outcome
- protein contente0
- Value
- 12.10 to 17.24e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“where as it contained 12.10 to 17.24 protein content”
t0“French beans”
Claim · model-written summary
Blanched beans had L values from 13.95 to 28.34.
- Taxon
- French beansPhaseolus vulgarist0
- Outcome
- Le0
- Value
- 13.95 to 28.34e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“13.95 to 28.34 L”
t0“French beans”
Claim · model-written summary
Blanched beans had a values from -3.43 to 2.27.
- Taxon
- French beansPhaseolus vulgarist0
- Outcome
- ae0
- Value
- -3.43 to 2.27e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“-3.43 to 2.27 a”
t0“French beans”
Claim · model-written summary
Blanched beans had b values from 03.06 to -18.03.
- Taxon
- French beansPhaseolus vulgarist0
- Outcome
- b valuee0
- Value
- 03.06 to -18.03e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“03.06 to -18.03 b value”
t0“French beans”
Claim · model-written summary
Steam blanching significantly improved fresh-like color retention versus unblanched dehydrated beans.
- Taxon
- French beanPhaseolus vulgarise0
- Treatment
- Steam blanchinge0
- Outcome
- color retention fresh alikee0
- Comparator
- unblanched dehydrated French beane0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Steam blanching has significant effect on color retention fresh alike, than unblanched dehydrated French bean”
The same questions in other papers
processing · quality: postharvest · Phaseolus vulgaris (common bean)Positive and negative results
1 paper in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
processing · physiology: antioxidant enzymes · Phaseolus vulgaris (common bean)Results agree
2 papers in the same direction as this paper
- positive
- positive
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.