Enzyme inactivation kinetics and colour changes in Garlic (Allium sativum L.) blanched under different conditions
2012
Fante, Luciane | Noreña, Caciano Pelayo Zapata
The inactivation kinetics of the enzymes peroxidase, polyphenoloxidase and inulinase and changes in the color parameters L∗, a∗ and b∗ of garlic cloves cut in slices, were studied during steam blanching at 100°C and water at 80 and 90°C. The garlic cloves were peeled, cut into slices and distributed uniformly in metal baskets and one batch placed in an autoclave generating steam at a temperature of 100°C; and the others in water baths at 80 and 90°C. The best blanching conditions were in steam for 4min, where no changes in texture were observed, and the enzymatic activities were reduced by 93.53%, 92.15% and 81.96% for peroxidase, polyphenoloxidase and inulinase, respectively. Under these conditions the inulin concentration reduced by 3.72%. The color parameter L∗ increased with increase in blanching time, the samples becoming lighter in color, and the parameters a∗ and b∗ decreased, obtaining slices that were greener and bluer.
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