Abstract
The quality of five vegetables, blanched using either microwave or hot water methods currently recommended to the American consumer, was examined after one, two, four, and six months of frozen storage. The vegetables were analyzed for residual peroxidase activity immediately after blanching. Storage stability of cooked and uncooked vegeta bles was determined by examining various quality factors after each period of frozen storage. Quality factors included color, texture, flavor, and overall acceptability of the vegetables as measured using objective methodology and sensory evaluation. Broccoli and zucchini retained high levels of peroxidase activity after microwave blanching. Broccoli and green beans blanched with microwave energy retained less chlorophyll (p 0.05), had higher shear force values (p 0.05), and received lower sensory eval uation scores than the water blanched vegetables (p 0.05) for quality factors common ly used by consumers. The texture of zucchini blanched with microwave energy was limp as measured by shear force and by sensory evaluation. No significant differences (p 0.05) were found in the quality of carrots or cauliflower blanched by the two meth ods. Instructions currently available for microwave blanching of vegetables for home freezing do not result in a quality product for all vegetables.
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Claims 12
Claim · model-written summary
Broccoli retained high peroxidase activity after microwave blanching.
- Taxon
- Broccoli
Brassica oleracea var. italicae0 - Treatment
- microwave blanchinge0
- Outcome
- peroxidase activitye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Broccoli and zucchini retained high levels of peroxidase activity after microwave blanching”
Claim · model-written summary
Zucchini retained high peroxidase activity after microwave blanching.
- Taxon
- zucchini
Cucurbita pepo subsp. pepoe0 - Treatment
- microwave blanchinge0
- Outcome
- peroxidase activitye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Broccoli and zucchini retained high levels of peroxidase activity after microwave blanching”
Claim · model-written summary
Broccoli blanched with microwave energy retained less chlorophyll than water-blanched broccoli.
- Taxon
- BroccoliBrassica oleracea var. italicae1
- Treatment
- microwave energye1
- Outcome
- chlorophylle1
- Direction
- retained lesse1
- Comparator
- water blanched vegetablese2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Broccoli and green beans blanched with microwave energy retained less chlorophyll”
e2“than the water blanched vegetables”
Claim · model-written summary
Green beans blanched with microwave energy retained less chlorophyll than water-blanched green beans.
Verbatim
e1“Broccoli and green beans blanched with microwave energy retained less chlorophyll”
e2“than the water blanched vegetables”
Claim · model-written summary
Broccoli blanched with microwave energy had higher shear force values than water-blanched broccoli.
- Taxon
- BroccoliBrassica oleracea var. italicae1
- Treatment
- microwave energye1
- Outcome
- shear force valuese3
- Direction
- highere3
- Comparator
- water blanched vegetablese2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Broccoli and green beans blanched with microwave energy retained less chlorophyll”
e2“than the water blanched vegetables”
e3“had higher shear force values”
Claim · model-written summary
Green beans blanched with microwave energy had higher shear force values than water-blanched green beans.
Verbatim
e1“Broccoli and green beans blanched with microwave energy retained less chlorophyll”
e2“than the water blanched vegetables”
e3“had higher shear force values”
Claim · model-written summary
Broccoli blanched with microwave energy received lower sensory evaluation scores than water-blanched broccoli.
- Taxon
- BroccoliBrassica oleracea var. italicae1
- Treatment
- microwave energye1
- Outcome
- sensory evaluation scorese4
- Direction
- lowere4
- Comparator
- water blanched vegetablese2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Broccoli and green beans blanched with microwave energy retained less chlorophyll”
e2“than the water blanched vegetables”
e4“received lower sensory eval uation scores”
Claim · model-written summary
Green beans blanched with microwave energy received lower sensory evaluation scores than water-blanched green beans.
Verbatim
e1“Broccoli and green beans blanched with microwave energy retained less chlorophyll”
e2“than the water blanched vegetables”
e4“received lower sensory eval uation scores”
Claim · model-written summary
Zucchini blanched with microwave energy had limp texture.
- Taxon
- zucchiniCucurbita pepo subsp. pepoe5
- Treatment
- microwave energye5
- Outcome
- texturee5
- Qualifier
- limpe5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“The texture of zucchini blanched with microwave energy was limp as measured by shear force and by sensory evaluation”
Claim · model-written summary
Carrot quality did not differ significantly between microwave and water blanching.
- Taxon
- carrots
Daucus carotae6 - Outcome
- qualitye6
- Direction
- No significant differencese6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“No significant differences (p 0.05) were found in the quality of carrots”
Claim · model-written summary
Cauliflower quality did not differ significantly between microwave and water blanching.
- Taxon
- cauliflower
Brassica oleracea var. botrytise7 - Outcome
- qualitye6
- Direction
- No significant differencese6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“No significant differences (p 0.05) were found in the quality of carrots”
e7“carrots or cauliflower blanched by the two meth ods”
Claim · model-written summary
Current home-freezing instructions for microwave blanching do not give a quality product for all vegetables.
Verbatim
e1“Instructions currently available for microwave blanching of vegetables for home freezing do not result in a quality product for all vegetables”
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See all 12 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.