Infrared Blanching Improves Retention of Vitamin C in Mangos
24 Jun 2015 --- Mangos contain several bioactive compounds that are potentially related to chronic disease prevention. A new study in the June issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that infrared dry blanching prior to blanching may improve the retention of water-soluble vitamins, like vitamin C in dried mangos.
The results showed that infrared blanching is a potential method for improving vitamin C retention in mango without extensive water consumption that is used in the traditional blanching method. The new blanching process can be especially relevant in areas where water is scare and the consumers can benefit from dried fruits and vegetables with enhanced nutritional value.
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