Effect of different blanching methods on the physico-chemical qualities offrozen french beans and carrots

Effects of low temperature long time (LTLT), high temperature short time (H TST) and mixed method (LTLT/HTST) on the physicochemical qualities of carro ts and french beans were investigated and compared with microwave blanching . Qualities of the vegetables blanched by mixed and microwave methods were found to be superior over those blanched by HTST and LTLT methods. Further, vegetables blanched by mixed and microwave methods showed least residual a ctivity of peroxidase, high retention of ascorbic acid and total carotenoid s, and better texture as compared to HTST and LTLT blanching.