Effect of hot water blanching on enzyme inactivation and physicochemical properties of ber fruit (Ziziphus mauritiana Lamk)

Abstract

Blanching was performed to inactivate the enzyme using hot water blanching and effects on the enzymatic activity, physical properties (mass, length, width, thickness, bulk density, true density, and porosity) and chemical properties (moisture content, total sugar, ascorbic acid and TSS) of raw ber fruit were studied. The blanching effects of ber fruit was performed with hot water blanching (2, 4, 6, 8 and 10 min) with 100°C temperature. More than 95% of peroxidase (POD) activity was lost within the 100°C at 6 min in hot water blanching. The mass, length, width, thickness, bulk density, true density, and porosity of blanched ber fruit changed from 15.10 to 15.78 g, 30.72 to 32.27 mm, 20.94 to 23.07 mm, 20.28 to 22.25 mm, 660.12 to 642.92 kg/m3, 1263.85 to 1295.56 kg/m3 and 47.77 to 50.38% in hot water blanching for 6 minutes. The moisture content, total sugar, ascorbic acid and TSS of blanched ber fruit change from 76.51 to 77.80%wb, 27.62 to 21.34%, 228.3 to 159.3 mg/100g and 16.27 to 14.83 °Brix in hot water blanching for 6 minutes.