Vol. 5, Issue 5 (2017)
Effect of various blanching pre-treatments on colour characteristics of carrots (Daucus carota L.)
Author(s): Gurnaz Singh Gill and Satish K Gupta
Abstract: The study has been undertaken to determine colour characteristics of carrots using different blanching treatments. The blanching methods used were hot water blanching, steam blanching and hot water blanching after 0.2% Pottasium metabisulfite (KMS) treatment. The colour of the product was analyzed for L, a, b, total colour difference (ΔE), chroma and hue factor using hunter colorimeter. The L (lightness) value was observed to be the maximum (34.8) when treated with hot water blanching after chemical treatment whereas, minimum (34.5) depicting a darker colour in untreated control sample. The ‘a’ value depicting the redness of the product was found to be highest (20.6) in, untreated and hot water blanching with KMS whereas the lowest value (20.4) was observed after steam blanching depicting lesser redness in product. Steam blanching recorded highest value of ‘b’ (5.3) showing more yellowness compared to untreated control sample recording value of 4.6. The total colour difference (ΔE) ranged from 0.24 to 0.75 in hot water blanching and steam blanching, respectively. The values of chroma varied from 21.05 to 21.22 with highest value of hot water blanching after chemical treatment. Steam blanching showed maximum hue angle (15.24) and untreated controlled sample showed lowest hue angle (13.02). Hot water blanching of carrot resulted in minimum change of colour among different treatments.
Pages: 1228-1231 | 789 Views 91 Downloads
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How to cite this article:
Gurnaz Singh Gill, Satish K Gupta. Effect of various blanching pre-treatments on colour characteristics of carrots (Daucus carota L.). Int J Chem Stud 2017;5(5):1228-1231.
