International Journal of Processing and Post harvest Technology

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Nutritients, Phytochemicals and Colour Parameters of Microwave and Steam Blanched Dried Beetischolar_main [Beta vulgaris (L.) Var. Conditiva] Leaves


Affiliations
1 Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh (U.P.), India
     

   Subscribe/Renew Journal


The management and utilization of waste vegetables which are rich in natural nutrients and bioactive compounds as beneficial ingredients are one of the challenges in the food and agricultural sectors. Colour of food products has the first impact on the consumer as a quality indicator to evaluate deterioration due to processing such as blanching, drying etc. The present research was undertaken to assess the comparison of steam blanching pretreatment (STB-P) as a conventional and microwave blanching pretreatment (MWB-P) as a non-conventional method on some nutritional profile, total phenolic content, antioxidant activity and colour parameters of dried BrLs. Results showed an insignificant reduction in some nutrients, i.e., protein, crude fibre, fat, ash, carbohydrate and also antioxidant activity in dried BrLs after STB-P (p>0.05), while the highest reduction was observed for protein by comparison with dried BrLs after MWB-P. The STB-P and MWB-P had insignificant influence on some color parameters like b* and Chroma value of dried BrLs. However, there are significant changes on other colour parameters such as the L* value, a* value, hue angle (Hab o), browning index (B.I.) and overall colour difference (E) between dried BrLs after STB-P and MWBP. Total phenolic content in dried BrLs after STB-P was significantly lower than that in dried BrLs after MWB-P (P<0.05). As a result, it was observed that MWB-P for drying of BrLs was not only less energy consuming as compared to STB-P, but also showed better retention of nutrient, phytochemicals and colour parameter.

Keywords

Microwave Blanching, Steam Blanching, Beetischolar_main Leaves, Nutrients, Colour Parameters.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Ahmed, F. A. and Ali, R. F. (2013). Bioactive compounds and antioxidant activity of fresh and processed white cauliflower. BioMed Research International. 2013, Article ID 367819, https://doi.org/10.1155/2013/367819.

  • A.O.A.C. (1999). Official methods of analysis of AOAC International, 16th Ed Association of Official Analytical Chemists, Gaithersburg, MD, USA.

  • Biondo, P. B. F., Boeing, J. S., Barizão, É. O., Souza, N. E. D., Matsushita, M., Oliveira, C.C.D., Boroski, M. and Visentainer, J. V. (2014). Evaluation of beetischolar_main (Beta vulgaris L.) leaves during its developmental stages: a chemical composition study. Food Sci. &Technol., 34(1) : 94-101.

  • Brewer, M. S. and Begum, S. (2003).Effect of microwave power level and time on ascorbic acid content, peroxidase activity and colour of selected vegetables. J. Food Process. & Preservat., 27(6) : 411-426.

  • Choudhury, M., Badwaik, L. S., Borah, P. K., Sit, N. and Deka, S.C. (2015). Influence of bamboo shoot powder fortification on physico-chemical, textural and organoleptic characteristics of biscuits. J. Food Sci. & Technol., 52 (10) : 6742-6748.

  • Fernánde, M. V., Jagus, R. J. and Agüero, M.V. (2017). Evaluation and characterization of nutritional, microbiological and sensory properties of beet greens, Acta Scientific Nutritional Health ,1 (3): 37-45.

  • Franceschinis, L., Schebor, C. and Salvatori, D. M. (2012). Change in colour and anthocyanin content of different dried products based on sweet cherries, In: José Luis Caivano, María del Pilar Buera. (Eds.), Colour in Food: Technological and psychophysical aspects. CRC Press, New York, pp. 183.

  • Francisco, M., Velasco, P., Moreno, D. A., García-Viguera, C. and Cartea, M. E. (2010). Cooking methods of Brassica rapa affect the preservation of glucosinolates, phenolics and vitamin C. Food Res. Internat., 43(5) : 1455-1463.

  • Gulzar, A., Ahmed, M., Qadir, M. A., Shafiq, M. I., Ali, S., Ahmad, I. and Mukhtar, M.F. (2018). Effect of blanching techniques and treatments on nutritional quality of dried mango slices during storage. Polish J. Food & Nutr. Sci., 68(1) : 5-13.

  • Hemeda, H.M. and Klein, B.P. (1990). Effects of naturally occurring antioxidants on peroxidase activity of vegetable extracts. J. Food Sci., 55(1) : 184-185.

  • Holzwarth, M., Wittig, J., Carle, R. and Kammerer, D.R. (2013). Infl uence of putative polyphenoloxidase (PPO) inhibitors on strawberry (Fragaria x ananassa Duch.) PPO, anthocyanin and colour stability of stored purées. LWT Food Sci. Technol., 52 : 116–122.

  • Ingle, M., Ingle, M. P., Thorat, S. S., Nimbalkar, C. A. and Nawkar, R. R. (2017). Nutritional evaluation of cookies enriched with beetischolar_main (Beta vulgaris L.) powder. Internat. J. Curr. Microbiol. & Appl. Sci., 6 (3) : 1888-1896.

  • Korley Kortei, N., Tawia Odamtten, G., Obodai, M., Appiah, V. and Toah Akonor, P. (2015). Determination of colour parameters of gamma irradiated fresh and dried mushrooms during storage. Hrvatski Èasopis Za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 10 (1-2) : 66-71.

  • Krishna Murthy, T.P., Harish, A., Rashmi, M., Mathew, B.B. and Monisha, J. (2014). Effect of blanching and microwave power on drying behaviour of green peas, Res. J. Chem. Sci., 3 (4) : 10-18.

  • Lin, S. and Brewer, M. S. (2005). Effects of blanching method on the quality characteristics of frozen peas. J. Food Quality, 28 (4) : 350-360.

  • Mathlouthi, M. (2001). Water content, water activity, water structure and the stability of food stuffs. FoodControl, 12 (7) : 409 - 417.

  • Muftugil, N. (1986). Effect of different types of blanching on the color and the ascorbic acid and chlorophyll contents of green beans. J. FoodProcess. & Preservat., 10(1) : 69 -76.

  • Oomah, B.D. and Mazza, G. (1999). Health benefits of phytochemicals from selected Canadian crops. Trends in Food Sci. &Technol., 10(6-7) : 193-198.

  • Proctor, B. E. and Goldblith, S. A. (1948). Radar energy for rapid food cooking and blanching and its effect on vitamin content. Food Technology, 2(2) : 95-104.

  • Quenzer, N. M. and Burns, E. E. (1981). Effects of microwave, steam and water blanching on freeze dried spinach. J. Food Sci., 46 (2) : 410-413.

  • Ramesh, M.N., Wolf, W., Tevini, D. and Bognar, A. (2002). Microwave blanching of vegetables. J. Food Sci., 67(1) : 390-398.

  • Roy, S.A., Pal, T. K. and Bhattacharyya, S. (2014). Effect of thermal processing on in vitro antioxidant potential of capsicum (Capsicum annuum) of different ripening stages. J. Pharmacy Res., 8(12) : 1751-1756.

  • Ruiz-Ojeda, L.M. and Peñas, F.J. (2013). Comparison study of conventional hot-water and microwave blanching on quality of green beans. Innovat. Food Sci. & Emerging Technologies, 20 :191–197.

  • Schakel, S.F., Buzzard, I. M. and Gebhardt, S.E. (1997). Procedures for estimating nutrient values for food composition databases. J. Food Composition & Analysis, 10 (2) : 102-114.

  • Sharma, S. and Rao, T. R. (2015). Xanthan gum based edible coating enriched with cinnamic acid prevents browning and extends the shelf-life of fresh-cut pears. LWT-Food Sci. & Technol., 62(1) : 791-800.

  • Turkmen, N., Sari, F., Poyarazoglu, E.S. and Velioglu, Y.S. (2005). Effects of prolonged heating on antioxidant activity and colour of honey. Food Chem., 95 : 653–657.

  • Uthumporn, U., Woo, W. L., Tajul, A. Y. and Fazilah, A. (2015). Physico-chemical and nutritional evaluation of cookies with different levels of eggplant flour substitution. CyTA -J. Food, 13(2) : 220-226.

  • Vishwanathan, K .H., Giwari, G.K. and Hebbar, H.U. (2013). Infrared assisted dry-blanching and hybrid drying of carrot. Food Bioprod. Process., 91 : 89–94.

  • Xiao, H. W., Pan, Z., Deng, L. Z., El-Mashad, H. M., Yang, X. H., Mujumdar, A. S., Gao, Z.J. and Zhang, Q. (2017). Recent developments and trends in thermal blanching–A comprehensive review. Informat. Process. Agric., 4 (2): 101-127.

  • Zhang, D. and Hamauzu, Y. (2004). Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chem., 88 : 503–509.

  • Zhang, L., Chen, J., Wang, Y., Wu, D. and Xu, M. (2010). Phenolic extracts from Acacia mangium bark and their antioxidant activities.Molecules, 15(5) : 3567-3577.


Abstract Views: 467

PDF Views: 3




  • Nutritients, Phytochemicals and Colour Parameters of Microwave and Steam Blanched Dried Beetischolar_main [Beta vulgaris (L.) Var. Conditiva] Leaves

Abstract Views: 467  |  PDF Views: 3

Authors

Seyedeh Zeinab Asadi
Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh (U.P.), India
Mohammad Ali Khan
Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh (U.P.), India

Abstract


The management and utilization of waste vegetables which are rich in natural nutrients and bioactive compounds as beneficial ingredients are one of the challenges in the food and agricultural sectors. Colour of food products has the first impact on the consumer as a quality indicator to evaluate deterioration due to processing such as blanching, drying etc. The present research was undertaken to assess the comparison of steam blanching pretreatment (STB-P) as a conventional and microwave blanching pretreatment (MWB-P) as a non-conventional method on some nutritional profile, total phenolic content, antioxidant activity and colour parameters of dried BrLs. Results showed an insignificant reduction in some nutrients, i.e., protein, crude fibre, fat, ash, carbohydrate and also antioxidant activity in dried BrLs after STB-P (p>0.05), while the highest reduction was observed for protein by comparison with dried BrLs after MWB-P. The STB-P and MWB-P had insignificant influence on some color parameters like b* and Chroma value of dried BrLs. However, there are significant changes on other colour parameters such as the L* value, a* value, hue angle (Hab o), browning index (B.I.) and overall colour difference (E) between dried BrLs after STB-P and MWBP. Total phenolic content in dried BrLs after STB-P was significantly lower than that in dried BrLs after MWB-P (P<0.05). As a result, it was observed that MWB-P for drying of BrLs was not only less energy consuming as compared to STB-P, but also showed better retention of nutrient, phytochemicals and colour parameter.

Keywords


Microwave Blanching, Steam Blanching, Beetischolar_main Leaves, Nutrients, Colour Parameters.

References