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 METHOD: 4% p-toludine solution Hydrogen Pero ide

$i samples of sliced fruit and vegetable each containing about %&g of the sample of vegetable and fruit 'ere dipped in hot 'ater ()*+" , %&&+"- using the 'ire baskets varying the time immersion time in hot 'ater as %min. %/*min. 0/&min. 0/*min and 1/&min and follo'ed by rapid cooling in iced cold 'ater/ Then the pero ide test 'as carried out to find the minimum blanching time/ P !"#$% T &': Place blanched samples in a Petri dish and about 0 ml of 4% p-toludine solution/ #dd 0-1 drops of hydrogen pero ide/ 2bserved for the development of bro'n color on samples/ 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+./* The samples became very dark bro'n e cept for the carrot 'hich has a liitle discolorati on/ 1 .$(0 The samples became bro'n e cept for the carrots 'hich has again a little discolorati on/ B*+(,- % S+./* & 101 .$(0 203 .$( 201 .$( The samples change its color to light bro'n e cept for the carrot/ The samples don3t change its color at all. a little but very undistinguisha ble/ The samples don3t change its color but someho' the te ture became soft/ 403 .$( When it comes to the color. no changes at all but the te ture or the samples became more soft and tender/

CONCLUSION AND DISCUSSION OF RESULTS: 4n conclusion. the ideal blanching time of various samples is at 0/& mins/ Because the samples 'ill be overcooked or soft 'hen e posed to a long period of time under heat/ When it compared to color and te ture. 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 te ture 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 e posed 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/