Abstract
Besides the well-known positive impact of blanching on color, the benefits of blanching can reach texture and even flavor. These effects are usually related to the activation or inactivation of key enzymes. Furthermore, reports on the positive effect of blanching on physicochemical parameters of foods are numerous. This chapter aims at reporting the effect of blanching on the physical, chemical, and sensory quality of foods. Given the importance of potatoes for mankind and the numerous studies on the blanching of potatoes, the first section of the chapter is devoted to this topic. Subsequently, blanching of miscellaneous foods is dealt with. The results of these studies are usually presented together with hypotheses that try to explain the observed behavior of foods as affected by blanching. Several equations used for modeling changes in color, texture, and enzymatic activity during blanching are presented. This chapter is very helpful for understanding the impact of blanching on food quality from a general perspective.
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Richter Reis, F. (2017). Effect of Blanching on Food Physical, Chemical, and Sensory Quality. In: Richter Reis, F. (eds) New Perspectives on Food Blanching. Springer, Cham. https://doi.org/10.1007/978-3-319-48665-9_2
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