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Why should vegetables be blanched before drying?


Vegetables should be blanched before drying to destroy enzymes that can cause undesirable changes in color and flavor during drying and storage. Blanching may be done with hot water or steam. Blanching kills some spoilage organisms, shortens drying time of some foods, and protects vitamins A and C during storage. It also causes the loss of some water-soluble nutrients. 

               

Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia
 

 

 

 

Last update: Tuesday, May 05, 2009

 

 


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