Comparative Evaluation of Hot Water and Steam Blanching Methods on Quality Characteristics of Spinach (Spinacia oleracea)
Harshitha VSLP, Dutta Samit & P. Srilatha · Archives of Current Research International · 2025
Aims: This study aimed to standardize hot water and steam blanching for the processing of Spinach, assessing their effectiveness in peroxidase (POD) enzyme inactivation and their impact on key quality attributes including color, pH, total soluble solids (TSS), antioxidant activit...
Open access
Research Article
10.9734/acri/2025/v25i81393