Effect of microwave power level and time on ascorbic acid content, peroxidase activity and color of selected vegetables
2003
Brewer, M.S. | Begum, S.
The objective of these studies was to evaluate the effects of blanching at various microwave power levels (30%, 55%, 70%, 100%) for various times (0, 1, 2, 3, 4 min) on peroxidase inactivation, and ascorbic acid and color preservation in broccoli, green beans and asparagus. As power level and time increased, moisture losses increased. Actual ascorbic acid concentration (mg/100 g) increased, but when adjusted for moisture loss, it decreased. Microwave treatment at any power level for as little as 1 min reduced peroxidase activity. However, at higher powers (70% and 100%), less time was required to achieve the maximum reduction. Microwave heating at 70% or 100% caused some darkening (decreased L* value). Hue angle decreased (less green) at 55%, 70% and 100% power after 1 min of treatment. Overall, microwave power level and time had greater effects on moisture, RAA content and on peroxidase activity than on color.
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