EFFECT OF BLANCHING TEMPERATURE AND TIME ON THE QUALITY CHANGES OF MARIAN PLUM (Bouea macrophylla Griffith) PUREE

Abstract

Thanh tra (Bouea macrophylla Griffith) is a tropical fruit species with high nutritional value. The objective of this study was to evaluate the effects of thermal processing conditions on the quality attributes of Thanh tra puree. The experiment investigated the influence of blanching temperatures (70, 80, 90^oC) and blanching times (1, 2, 3, 4, 5 minute) on several quality parameters, including yield, total sugar content, vitamin C content, total acidity, and color values (L* and b*). The findings indicated that blanching at 80^oC for 3 min produced puree of the best quality, with a yield of 62.68%, total sugar content of 7.78%, vitamin C content of 64.8 mg, total acidity of 1.62% and desirable color attributes (L* = 51.92; b* = 30.89). These results demonstrate that blanching is an effective pretreatment for thanh tra, contributing to the production of high-quality puree.