Effect of different blanching methods on ascorbic acid and colour value for Aonla segments and shreds

Abstract

This study investigates the impact of hot water, steam, and microwave blanching methods on the nutritional and physicochemical attributes of fresh Aonla (Indian gooseberry) segments and shreds. Initial analysis revealed high ascorbic acid content (690.86±5.03 mg/100 g) and moderate tannin levels (1.99±0.83%). Results indicate that steam blanching effectively preserved ascorbic acid, with minimal loss observed after 120 seconds, while hot water blanching showed a gradual decrease from 689.25 mg/100g to 668.58 mg/100g over the same period. In contrast, microwave blanching led to rapid ascorbic acid degradation, with levels decreasing from 684.14 mg/100 g to 666.24 mg/100 g after 120 seconds. Color analysis (L*, a*, b*) demonstrated stable values with steam blanching, whereas microwave blanching resulted in significant fluctuations, indicating potential quality deterioration.