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ABSTRACT
Microwave blanching of fruits and vegetables has been identified as a process that retains nutrients better than conventional blanching methods (boiling water and steam). Only low energy level (500-700 Watt) microwaves using
selected vegetables have been investigated in the past. Further studies are necessary to determine the effect of todays higher energy level microwaves on the blanching of vegetables. Yellow squash was blanched in covered containers
for 3 min using: boiling water (BW), steam (ST), and 3 microwaves (1000 watt - MW1, 1200 watt - MW2, and 1300 watt - MW3). Samples were ice-cooled, placed in freezer bags, and stored at 18 oC for 6 months. Enzyme activity,
physico/chemical, nutritional and sensory parameters were assessed during and following 6 months of frozen storage. Peroxidase (POD) activity decreased from 2.77-4.03 units (unblanched - UB) to 0.005-0.138 units after initial
blanching. The MW3 treatment retained 96% Fe (170 mg/kg) and 93% K (2133 mg/kg), which was significantly higher than the other microwave blanch treatments. Total ascorbic acid (TAA) retention was highest (14.4 mg/100g) for
the ST blanched treatment (97%). There were no significant TAA retention differences among the MW3 and ST treatments. Texture values were least firm for the BW treatment (66 Newtons) due to an increased cooking effect. Sensory
preference scores indicated a level of acceptance that was no different from the commercial (control) product. The study indicated that the overall quality of MW (all 3 energy levels) blanched yellow squash was as good as or superior
to BW and ST blanching methods. The availability of this and other such information to home preservers of fruits and vegetables could lead to a higher quality of products for consumption.
Texture
A TMS-Texturepress (model FTA-300 Force Transducer) was used for
texture evaluation. Homogeneous samples of chopped, unblanched &
SELECTED REFERENCES
blanched vegetables (15 g) were used to fill the Allo-Kramer ten blade test Bourne, M.C. (ed). 2002. Food texture and viscosity: concept and
16 measurement. 2nd ed. Academic Press, San Diego, CA.
cell (Model CS-2 Thin Blade Shear-Compression). A one-bite mode test
was performed on each sample (Ponne, 1994; Bourne, 2002). The
transducer cal number was 780 and the transducer speed was set to 1. 14 Chance, B. & Maehly, A.C. 1955. Methods in Enzymology. 2:773-775.
Texture was determined as maximum force and expressed in Newtons (N).
12 EPA Method 3051. 1994. From SW-846 Online.
Sensory http://www.epa.gov/epaoswer/hazwaste/test/3series.htm.
TAA (mg/100g)
A 30 or more member consumer sensory panel (Alabama A&M University 10 Meilgaard, M. et al. 1999. Sensory Evaluation Techniques, 3rd Ed., CRC
faculty, staff and students) used the Multiple-Paired Comparison Test to
evaluate the single attribute, preference. Commercial frozen yellow squash Press, Inc., Boca Raton, FL.
was used as the control versus the other 5 blanch treatments for this 8
characteristic. Sensory evaluation was conducted only on cooked yellow Pingitore, N.E. et al. 1996. The Border Basket: Analysis of Toxic Metals in
squash after 6 months of frozen storage (Meilgaard et al.,1999). Retail Foods, El Paso-Juarez. SCERP Project # EHPP961VI-2. The Univ.
6
of Texas at El Paso.
Statistical Analyses
Data were analyzed by ANOVA (analysis of variance) and significant 4
Russell, L.F. 1986. J. Food Science, 51(6):1567-68.
different (p<0.05) means were determined using Tukeys HSD test (SAS,
2001). Values were reported as the mean of the four replicates. 2 Sigma-Aldrich, Inc. 1994. Enzymatic assay of Peroxidase (EC 1.11.1.7).
Statistical analysis for sensory evaluation used Friedmans Figure 2. Total Ascorbic Acid Retention in Unblanched and Blanched Yellow Sigma quality control test procedure for Sigma product P-1432.
analysis T test 0 Squash after 6 Months Frozen Storage
(Meilgaard et al, 1999). Significant differences (p<0.05)
were determined UB MW1 MW2 MW3 BW ST
using Tukeys HSD test.
Treatments
This material is based upon work supported by the Cooperative State Research, Education, and Extension
Service, U.S. Department of Agriculture, under Agreement No. 00-51110-9762.