Sweet blanching

Agerlin-Peterson M. and Berends H. 1993. Ascorbic acid content of blanched sweet green pepper during chilled storage in modified atmospheres. LWT Food Sci Technol 197 546—549. 

Truong, V. D., Walter, W. M., Bett, K. L. (1998). Textural properties and sensory quality of processed sweet potatoes as affected by low temperature blanching. J. FoodScL, 63, 739-743. 

Castro, S.M., Saraiva, J.A., Lopes Da Silva, J.A. et al. 2008. Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.). Food Chemistry 107 1436-1449. 

In North America, frozen vegetable soybeans have long appeared in the marketplace. Some of the products may be marketed under a brand name of Sweet Beans. They are gaining popularity due to their tender texture, low beany flavor, and resemblance in preparation to frozen corns and peas. In making frozen vegetable soybeans, freshly harvested beans are de-shelled, blanched, and frozen. 

The researchers prepared a French-fry-type product from Jewel and Centennial sweet potatoes. The sweet potato roots were washed, lye peeled, slieed into strips, and blanched in hot water eontaining 1% sodium acid pyrophosphate. The blanched strips were partially dried at 121°C. The dehydrated strips were frozen until fried at 175°C. Panelists evaluated the color, flavor, and texture of the products on a five-point scale. The flavor and texture results indicated that a good product could be prepared from both cv. of sweet potato. 

Ma, S.X. et al. Prevention of enzymatic darkening in frozen sweet potatoes [Ipomoea batatas (L.) Lam.] by water blanching Relationship among darkening, phenols, and polyphenol oxidase activity, J. Aerie. Food Chem., 40, 864, 1992. 

L.F. Moreno-Perez, J.H. Gasson-Lara, and E. Ortega-Rivas, Effect of low temperature-long time blanching on quality of dried sweet potato. Drying Technol., 14(7-8) 1839-1857... 

Diced, slices, or strips The sweet potatoes are cut into the requisite shapes and sizes. The cut pieces are then blanched and dried into cabinet or tunnel dryers at 40°C-70°C with CO- or countercurrent air circulation. 

The effects of traditional processing practices on the retention of a-carotene, P-carotene, and total provitamin A carotenoids were studied using amaranth, cowpea, peanut, pumpkin and sweet potato leaves (Mosha et al., 1997). The traditional practice of sun drying and storage in ventilated containers resulted in a significant (P<0.05) decrease in the concentration of total carotenoids, P-carotene, and a-carotene for all the vegetables. Conventional blanching and... 

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