Impact of conventional and ohmic blanching on color, phytochemical, structural, and sensory properties of mango (Mangifera indica L.) cubes: A comparative analysis

Impact of conventional and ohmic blanching on color, phytochemical, structural, and sensory properties of mango (Mangifera indica L.) cubes: A comparative analysis

Innovative food-preserving methods are developing with the demand for delicious and healthy foods. The current work investigates the preservation of raw Totapuri mango slices of 1 cube cm dimension through conventional blanching (CB) and ohmic blanching (OB). The peroxidase test identified the preci...

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Bibliographic Details
Main Authors: Aparajita Priyadarshini, Kalpana Rayaguru, Achyuta Kumar Biswal, Pradeep Kumar Panda, Chandrashree Lenka, Pramila Kumari Misra
Format: Article
Language:English
Published: Elsevier 2023-10-01
Series:Food Chemistry Advances
Subjects:
Antioxidant activity
Conventional blanching
Carotenoid and flavonoid
Totapuri mango
Ohmic blanching
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X23001296

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http://www.sciencedirect.com/science/article/pii/S2772753X23001296

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