Naslov
Influence of alternative blanching methods on the physico-chemical properties of green beans

Autori
Badanjak Sabolović, Marija ; Knežević, Nada ; Brnčić, Mladen ; Sigeti, Ana ; Rimac Brnčić, Suzana

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Abstract Book: Poster Abstract of 31st EFFoST International Conference Research for progress society / Marti, Buffa - Sitges, 2017, 1105-1105

Skup
31st EFFoST International Conference

Mjesto i datum
Sitges, Španjolska, 13.11.2017. - 16.11.2017

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
pulses, blanching, colour, texture

Sažetak
Consumption of green bean (Phaesolus vulgaris L.) as well as other pulses has increased over the past years. Pulses represent important source of plant-based proteins, amino acids, minerals and vitamins. Pulses should be consumed as part of a healthy, balanced diet to prevent and help manage non-communicable diseases such as diabetes and cardiovascular diseases. Conventional blanching treatments based on heat treatment (hot water OR steam) widely used in processing of fruits and vegetables, often cause some detrimental effects on their quality. Recently new and alternative methods with minimal impact on quality of blanched fruits and vegetables have been introduced. The aim of this study was to determine the influence of conventional and innovative blanching methods on the physico-chemical properties of green beans. Microwave (microwave oven, 800 W, 180 s) and ultrasound blanching (ultrasonic bath, 37 kHz, 180 s) of green beans were carried out as an alternative to conventional methods of blanching in hot water (90°C, 180 s) and blanching with steam. Chemical properties (content of vitamin C, content of chlorophyll a and b pigment, content of carotenoids, ash and solid matter) and physical properties (lightness, redness, yellowness, firmness) were determined immediately after blanching and after a month of storage at -18 °C and cooking. Microwave and ultrasound blanching of green beans resulted in better nutrient retention and product quality with respect to physical properties (colour, texture).

Izvorni jezik
Engleski

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