Influence of Preliminary Heat Processing of Raw Materials on the Chemical Composition and Antioxidant Activity of Mashed Vegetables
https://doi.org/10.36107/spfp.2020.196
Abstract
The technological modes of production of vegetable puree are investigated: blanching in hot water, blanching with hot steam (pairing). The authors made prototypes according to the technological parameters: for blanching, the water temperature was 85-100°С (10-15 min), for pairing, the steam temperature was 105-110°С (5-10 min). The purpose of the study is to study the effect of preliminary heat treatment of vegetable raw materials (blanching and paring) on the chemical composition and antioxidant activity of the finished product - mashed potatoes. In the extracts of the analyzed samples, phenols, flavonoids, antioxidant activity were determined by the methods of DPPH (2,2-diphenyl-1-picrylhydrazyl) and FRAP (iron-reducing antioxidant ability). The results of the study showed that the technological operation - blanching at a temperature of 85-100°C for 10-15 minutes is more gentle for the defined indicators. At the same time, the leader in most parameters is beetroot puree.
About the Authors
S. A. Aleksashina
Samara State Technical University
Russian Federation
Russian Federation
N. V. Makarova
Samara State Technical University
Russian Federation
Russian Federation
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Review
For citations:
Aleksashina S.A., Makarova N.V. Influence of Preliminary Heat Processing of Raw Materials on the Chemical Composition and Antioxidant Activity of Mashed Vegetables. Storage and Processing of Farm Products. 2020;(1):110-117. (In Russ.) https://doi.org/10.36107/spfp.2020.196
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