Effect of Blanching Media on the Yield Stress of Green Leafy Vegetable Puree
Jagamohan Meher1, R Kannan2, Rajnandini Meher3
1Jagamohan Meher, Department of Agricultural Engineering and Processing Sciences, Kalasalingam Academy of Research Education College, Krishnankoil (Tamil Nadu), India.
2R Kannan, Department of Agriculture and Processing Sciences, Kalasalingam Academy of Research Education College, Krishnankoil (Tamil Nadu), India.
3Rajanandini Meher, Department of Biotechnology, Kalasalingam Academy of Research Education College, Krishnankoil (Tamil Nadu), India.
Manuscript received on 03 December 2019 | Revised Manuscript received on 21 December 2019 | Manuscript Published on 31 December 2019 | PP: 855-860 | Volume-8 Issue-4S2 December 2019 | Retrieval Number: D11991284S219/2019©BEIESP | DOI: 10.35940/ijrte.D1199.1284S219
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: This study was carried out to determine the effect of different blanching media on the rheological value (yield stress) of two indigenous leafy vegetables, Ipomea aquatic and Basella alba puree. They were blanched using three different blanching media (NaCl, MgO, and NaCl+MgO) for 3 minutes at a temperature of 900C. The yield stress of vegetable puree (3.50Brix) was investigated by varying shear rate from 0.1 to 100/s at different temperatures (278K and 358K) for both unblanched and blanched samples (with media). Measurements and calculations of the different yield stress of puree were performed by MCR-102 and Casson model respectively. The blanch samples were generally of higher yield stress than the unblanched samples with respect to blanching media and temperature. One-way ANOVA indicated a significant difference in yield stress between the two vegetables across the various blanching media (p<0.05). Basella alba had an overall higher yield stress value than another leafy vegetable with respect to different blanching media and temperatures.
Keywords: Yield Stress, Leafy Vegetables, Puree, Temperature.
Scope of the Article: Social Sciences