The influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varieties
R. K. Saini, Sukhpreet Kaur, Poonam Aggarwal, Atul Dhiman
Frontiers in Nutrition
Abstract
Microwaves at 300 W can be used as a novel and suitable alternative technique for blanching potatoes, which successfully retained the original quality of it in comparison to steam and hot water blanching.
Extracted Claims
1 claim extracted from this paper into the knowledge graph
technique_parameter100% confidence
microwaves can be used blanching potatoes
“Microwaves at 300 W can be used as a novel and suitable alternative technique for blanching potatoes, which successfully retained the original quality of it in comparison to steam and hot water blanch...”
Concepts
BlanchingAscorbic acidFood scienceChemistryPolyphenolPhytochemicalAntioxidant