EFFECTS OF BLANCHING METHOD ON THE QUALITY CHARACTERISTICS OF FROZEN PEAS

This study evaluated the effects of microwave blanching prior to freezing as an alternative pretreatment for frozen peas. Peas were blanched (steam‐, boiling water immersion‐, microwave‐ or microwave‐blanched in a bag), frozen and evaluated after 0, 6 and 12 weeks for moisture and ascorbic acid content, peroxidase activity, visual appearance and instrumental color, and after 6 and 12 weeks for aroma, flavor and texture. All blanch treatments reduced peroxidase activity by 97% compared with controls (unblanched); blanching methods did not differ. Steam blanching resulted in significantly better ascorbic acid retention than all other treatments; microwave blanch treatments were either equivalent to or better than boiling water immersion. Both microwave treatments darkened (L* value) peas. Microwave‐blanched peas were visually greener than other treatments, but their appearance was less intact. Aroma and flavor were similar among blanch treatments. Texture of boiling water immersed peas was similar to the two microwave treatments.