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the effect of blanching, freezing and storage time on quality properties of frozen cabbage (brassica oleracea var. capitata)
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نویسنده
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chenani saleh neda ,goli amir hossein ,haghighi maryam ,keramat javad
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منبع
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فرآيند و كاركرد گياهي - 2021 - دوره : 10 - شماره : 43 - صفحه:35 -42
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چکیده
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By changing lifestyle recently many consumers prefer to use processed and ready food like frozen vegetables because of the fastest and easiest way. for this reason, a factorial experiment based on rcbd was designed with 3 replicates to investigate the effect of blanching and freezing method over time on frozen cabbage. treatments including 2 blanching boil water (bb) and steam (bs) and freezing methods home frozen (fh) and semicommercial frozen (fs) and finally packed and kept in the freezer for 6 months. the results showed that the main effect of blanching exhibited that vitamin c decreased in bs, phenolic compound and antioxidant increased in bs. the main effect of blanching, freezing and storage time showed that texture, decreased with bs and fs significantly and storage time did not affect the texture. vitamin c, the phenolic compound, and antioxidant decreased in all storage time and freezing method did not affect them. the interactive effect revealed that cabbage quality in chemicals, antioxidant, texture, and nutrient value decreased over time, especially, after 2month storage in all freezing and blanching method. this reduction can be prevented by proper blanching and freezing method, but it plays different roles for various parameters. conclusively, the steam blanching was more effective in keeping the antioxidant content of frozen cabbage and the semi-commercial freezer was more effective than home freezing in keeping the nutritional value of cabbage however the shorter storage time was more effective than all the treatments in keeping cabbage quality.
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کلیدواژه
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antioxidant ,nutritional value ,vitamin c ,texture ,phenolic compound
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آدرس
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isfahan university of technology, college of agriculture, department of food science and technology, iran, isfahan university of technology, college of agriculture, department of food science and technology, iran, isfahan university of technology, college of agriculture, department of horticulture, iran, isfahan university of technology, college of agriculture, department of food science and technology, iran
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The Effect of Blanching, Freezing and Storage Time on Quality Properties of Frozen Cabbage
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Authors
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Chenani Saleh Neda ,Goli Sayed Amir Hossein ,Haghighi Maryam ,Keramat Javad
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Abstract
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By changing lifestyle recently many consumers prefer to use processed and ready food like frozen vegetables because of the fastest and easiest way. For this reason, a factorial experiment based on RCBD was designed with 3 replicates to investigate the effect of blanching and freezing method over time on frozen cabbage. Treatments including 2 blanching boil water (Bb) and steam (Bs) and freezing methods home frozen (Fh) and semicommercial frozen (Fs) and finally packed and kept in the freezer for 6 months. The results showed that the main effect of blanching exhibited that vitamin C decreased in Bs, phenolic compound and antioxidant increased in Bs. The main effect of blanching, freezing and storage time showed that texture, decreased with Bs and Fs significantly and storage time did not affect the texture. Vitamin C, the phenolic compound, and antioxidant decreased in all storage time and freezing method did not affect them. The interactive effect revealed that cabbage quality in chemicals, antioxidant, texture, and nutrient value decreased over time, especially, after 2month storage in all freezing and blanching method. This reduction can be prevented by proper blanching and freezing method, but it plays different roles for various parameters.
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Keywords
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Antioxidant ,Nutritional value ,Vitamin C ,Texture ,phenolic compound
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