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Effect of Dry Blanching on Micronutrient and Volatile Retention in Red Capsicum.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/11567/
 
Title Effect of Dry Blanching on Micronutrient and Volatile Retention in Red Capsicum.
 
Creator Shivendu, Ranjan
 
Subject 30 Spices/Condiments
06 Preservation and Storage
 
Description A central composite design (CCD) with three variables was used to study the response pattern and to determine the optimum combination of the variables. CCD combines vertices of the hypercube whose co-ordinates are given by a 2n factorial design and two star points (outsider points) to provide for the estimation of curvature of the model. Microwave conditions were optimized by using RSM. Four conditions optimized using overlaid contour plot, response optimizer and based on similarity only two conditions were considered for validation (Watt: 524, Watt/g: 19.371, Time: 191 sec; Watt: 540.02, watt/g: 19.343, Time: 194 sec). After validation ascorbic acid and capsaicin were analyzed by using HPLC. From HPLC analysis the ascorbic acid retention was calculated as 90.062 ± 0.023% and 92.34 ± 0.027% respectively. : For capsaicin standard the retention time is 4.538 minutes with peak area 5742043, but nearby that particular retention no peaks are coming for red bell peppers either raw or blanched one. So we may conclude that red bell pepper is not having capsaicin in it and the same was also reported in earlier researches also. The β-carotene retention content in slices blanched at optimized MW blanching conditions was also estimated which was 0.04±0.0039 mg/g (dry weight) for raw, 0.0249±0.0047 mg/g (dry weight) and 0.0318±0.0033 mg/g (dry weight) for blanched samples at optimized conditions respectively. From gas chromatogram and it can be concluded that volatile linalool retention time is approximately 36 minutes and we can conclude that in raw we are getting very less linalool than blanched, this can be attributed by the fact that raw was not exposed to MW while processing while blanched one were exposed to MW during processing and thus volatiles comes out from it. Maximum area is for the blanched sample at 524 watt, 19.371 watt/g for 191 seconds, so maximum loss is from this particular sample than the second. Thus we can conclude that blanching causes loss in volatiles. From this research we have optimized blanching condition for red capsicum and this condition may be used for other vegetables too which will be great advantage in the field of maintaining shelf life of vegetables without much loss of nutrients. Microwave blanching is the method to minimize nutrient loss as compared to steam and water blanching and it is much easier than IR blanching too.
 
Contributor Umesh Hebbar, H.
 
Date 2013
 
Type Student Project Report
NonPeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11567/1/Shivendu.pdf
Shivendu, Ranjan (2013) Effect of Dry Blanching on Micronutrient and Volatile Retention in Red Capsicum. [Student Project Report] (Submitted)