| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 9488565 | LWT - Food Science and Technology | 2005 | 7 Pages |
Abstract
The effects of blanching chard leaves under steam individually and in 3 and 5 leaves deep beds was investigated. Blanching for 30Â s sufficed to inactivate peroxidase. Both the duration of the blanching process and the depth of blanching beds affected the loss of ascorbic acid, with a 31.35% retention for chard leaves blanched for 120Â s in 5 leaves beds. Chlorophyll contents were not greatly affected. Reductions of about 2 orders of magnitude in mesophillic bacterial counts were obtained under all conditions tested. Sensory attributes of chard were best preserved when leaves were blanched individually.
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Authors
M.V. Agüero, J. Pereda, S.I. Roura, M.R. Moreira, C.E. del Valle,