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POLYTECHNIC UNIVERSITY OF THE PHILIPPINES COLLEGE OF SCIENCE; DEPARTMENT OF NUTRITION AND FOOD SCIENCE BACHELOR OF SCIENCE IN NUTRITION AND DIETETICS FOOD PROCESSING
LABORATORY/KITCHEN REPORT ACTIVITY TITLE: #1 – BLANCHING DIFFERENT KINDS OF FRUITS AND VEGETABLES PURPOSE/OBJECTIVE: •
Determine the correct and ideal Blanching Time of various samples
MATERIALS AND METHOD(S) MATERIALS: •
Petri dishes Wire baskets !nife and a chopping board "arrot Potato #pple •
4% p-toludine solution Hydrogen Peroide
METHOD:
$i samples of sliced fruit and vegetable each containing about &g of the sam ple of vege tab le and fru it 'ere dipp dipped ed in hot hot 'ate 'aterr ()*+ ()*+" ", &&+" using the 'ire baskets varying the time immersion time in hot 'ater as min. /*min. 0/&min. 0/*min and 1/&min and follo'ed by rapid cooling in iced cold 'ater/ Then the peroide test 'as carried out to find the minimum blanching time/ P!"$% T&': Place T&': Place blanched samples in a Petri dish and about 0 ml of 4% p-toludine solution/ #dd 0-1 drops of hydrogen peroide/ 2bserved for the development of bro'n color on samples/ s amples/ •
PICTURE
POLYTECHNIC UNIVERSITY OF THE PHILIPPINES COLLEGE OF SCIENCE; DEPARTMENT OF NUTRITION AND FOOD SCIENCE BACHELOR OF SCIENCE IN NUTRITION AND DIETETICS FOOD PROCESSING
DATA GATHERED: U B*+,-% S+.*& B*+,-% 1 .$0 10 .$0 203 .$ 20 .$ S+.* The The The The samples The samples samples samples don3t change samples became became change its color at all. don3t very dark bro'n its color a little but change bro'n ecept for to light very its color ecept for the carrots bro'n undistinguisha but the carrot 'hich has ecept ble/ someho' 'hich has again a for the the a liitle little carrot/ teture discolorati discolorati became on/ on/ soft/
403 .$ When it comes to the color. no changes at all but the teture or the samples became more soft and tender/
CONCLUSION AND DISCUSSION OF RESULTS: n conclusion. the ideal blanching time of various samples is at 0/& mins/ Because the samples 'ill be overcooked or soft 'hen eposed to a long period of time under heat/ When it compared to color and teture. the unblanched samples have a dark bro'nish color 'hile 'hen blanched at 0/& mins. there is a minimal change in the samples/ #lso the teture is maintained/ RECOMMENDATION/LEARNING E5PERIENCE/ESSENTIALITY OF THE SUBJECT MATTER:
POLYTECHNIC UNIVERSITY OF THE PHILIPPINES COLLEGE OF SCIENCE; DEPARTMENT OF NUTRITION AND FOOD SCIENCE BACHELOR OF SCIENCE IN NUTRITION AND DIETETICS FOOD PROCESSING
Blanching is a process done to inhibit en5ymatic bro'ning of en5ymes in food especiall 'hen eposed to air/ The food is saoaked into boiling 'ater and then soaked to a very ice cold 'ater The essentiality of the sub6ect matter is to improve or maintain the freshness. appearance and prevent un'anted discolorations of food/ But still be careful 'ith time on blanching for it 'ill have a great effects on food samples/
