Influência do branqueamento nas propriedades físico-químicas de vegetais armazenados em temperatura de congelamento

Abstract

The present research project aims to evaluate the influence of bleaching on the physicochemical properties of vegetables stored in freezing temperatures. For development, carrots and potatoes were purchased in the local commerce of the municipality of Ponta Grossa, which were washed, sanitized, cut and divided in three parts. The first portion of each vegetable was not heat-treated, the second was subjected to steam bleaching, and the third to bleaching by immersion. All samples were then packed in plastic bags and frozen (-4°C). PH, total soluble solids, instrumental color, titratable total acidity, moisture, dietary fiber (soluble and insoluble) and ashes were performed during fifteen, thirty and forty five days of storage. A statistical test was performed to compare the samples between treatments and storage time. It was not observed for most of the analyzed parameters a pattern of loss or increase in the evaluated contents. It can be concluded that for the potato, only the loss of the yellow color in the last days of storage was detected. For the carrot, the pH and soluble solids were detected as well as the darkening and yellowing in the course of time.