The Effect of Blanching on the Quality of Freeze-Dried Edamame

Joko Nugroho Wahyu Karyadi, Inas Kamila, Arifin Dwi Saputro, Dwi Ayuni

Abstract


Edamame (Glycine max. L. Merill) has been consumed due to its savory taste and high nutrient content. The Edamame can be dried and consumed as a crunchy snack through the freeze-drying process. However, this drying method has its drawbacks, such as a decrease in shrinkage ratio. One of the solutions to this is by blanching treatment before the freeze-drying process. This study aimed to investigate the effect of blanching pre-treatment on the quality of freeze-dried edamame. The properties assessed include moisture content, color, texture, shrinkage ratio, protein content, chlorophyll content, and morphology examination. Fresh edamame with the initial moisture content of 70% w.b. was introduced to the variation of steam-blanching and water-blanching before the freeze-drying process. Each blanching was done for 3, 9, and 15 minutes. The laboratory freeze-dryer used in this study was constructed with a stainless-steel plate (3 mm thickness) and had total dimensions of 1.0 x 0.8 x 1.0 m. The blanching treatment was proven to help promote the product quality, such as a higher shrinkage ratio (p < 0.05) and retain protein and chlorophyll content during the drying process. Hot-water blanching treatment was justified to be better than steam blanching treatment, gave the lowest final moisture content ranged from 3 – 6% d.b. Hot-water blanching also gave better results in terms of textural analysis and chlorophyll retention. The consumer acceptance test showed that freeze-dried edamame with hot-water blanching treatment gave a higher mean liking score than that with steam blanching treatment.

Keywords


Edamame; freeze-drying; kinetic; physical quality; chemical quality.

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References


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DOI: http://dx.doi.org/10.18517/ijaseit.12.2.13358

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