{"id":2570,"date":"2020-06-27T04:58:19","date_gmt":"2020-06-27T04:58:19","guid":{"rendered":"http:\/\/agri-research-journal.net\/SjarEn\/?p=2570"},"modified":"2020-06-27T04:58:20","modified_gmt":"2020-06-27T04:58:20","slug":"effect-of-different-blanching-methods-on-the-activity-of-the-%e2%80%8eperoxidase-enzyme-and-the-quality-characteristics-of-frozen-%e2%80%8ecarrot-slices","status":"publish","type":"post","link":"https:\/\/agri-research-journal.net\/SjarEn\/?p=2570","title":{"rendered":"Effect of Different Blanching Methods on the Activity of the \u200ePeroxidase Enzyme and the Quality Characteristics of Frozen \u200eCarrot Slices"},"content":{"rendered":"\n

Batool\nAlansari*(1)<\/sup> and Abdulrahman Hasan Laftah(1)<\/sup><\/strong><\/p>\n\n\n\n

(1). Department of Food Science, Faculty\nof Agriculture, University of Basrah, Basra, Iraq.<\/p>\n\n\n\n

(*Corresponding\nauthor: Dr. Batool Alansari. E-Mail: batool.Mahmod6@gmil.com<\/a>).<\/p>\n\n\n\n

Received: 04\/04\/2020\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Accepted: 03\/06\/2020<\/p>\n\n\n\n

Abstract<\/strong><\/p>\n\n\n\n

This study was carried out between January to February\n2019 in Basra University, Faculty of Agriculture, at laboratory of Food Science Department  to determine the effect of different blanching methods\n(boiling water immersion T1, steam T2 and microwave T3) for 5 minutes on the\nactivity of the peroxidase enzyme and the quality characteristics of the carrot\nslices stored in freezing for a period of 30 days. The activity of the\nperoxidase enzyme was measured for all treatments and some chemical and sensory\ntests of carrot slices were performed before and after freezing. The results\nshowed that there were significant differences at the probability level (P\n<0.05) between T3, T2, and T1 treatments compared to the T0 control treatment\n(un blanched carrots), as the enzyme activity decreased gradually as the\nstorage period progressed. It is noted from the results that banching time was\ninsufficient to stop the activity of the enzyme, which is evidence of the\nefficiency of the blanching process, while the percentage of moisture and pH\nincreased, while the ratio of dry matter, the percentage of total acidity and\nthe content of ascorbic acid to the treatments T3, T2, T1 decreased compared\nwith T0 (control treatment). The results of the sensory tests showed that there\nwere no significant differences at the probability level (P <0.05) between\nthe T3, T2, and T1 treatments compared to the T0 (control treatment). The best\ntreatment was the blanching method with boiling water immersion and\nmicrowave blanching in terms of color and texture, whereas there were no\ndifferences in taste and smell for all treatments after the end of the freezing\nstorage period.<\/strong><\/p>\n\n\n\n

Key words<\/strong>: Peroxidase, Freeze storage, Carrot, Blanching, Ascorbic acid.<\/p>\n\n\n\n

Full paper in Arabic: PDF<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Batool Alansari*(1) and Abdulrahman Hasan Laftah(1) (1). Department of Food Science, Faculty of Agriculture, University of Basrah, Basra, Iraq. (*Corresponding author: Dr. Batool Alansari. E-Mail: batool.Mahmod6@gmil.com). Received: 04\/04\/2020\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Accepted: 03\/06\/2020 Abstract This study was carried out between January … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[311,1137],"tags":[127,1065,1192,1191],"class_list":["post-2570","post","type-post","status-publish","format-standard","hentry","category-food-technology","category-v7n3june-2020","tag-blanching","tag-carrot","tag-freeze-storage","tag-peroxidase"],"_links":{"self":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/2570","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2570"}],"version-history":[{"count":1,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/2570\/revisions"}],"predecessor-version":[{"id":2571,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/2570\/revisions\/2571"}],"wp:attachment":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2570"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2570"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2570"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}