Effect of blanching on the quality of dehydrated cauliflower

Abstract

For dehydration of cauliflower a study was undertaken in cvs. Pusa Sharad, Pusa Hybrid-2 and Pusa Himjyoti. All the samples were then subjected to boiling in the microwave oven and the electrical conductivity readings were recorded after cooling at 25°C. Time of blanching was standardized as 4, 7 and 5 min. for water, steam and microwave blanching, respectively. Cauliflower florets were dipped in hot water (90 ± 5°C) for 4 min. during water blanching. For steam blanching, florets, taken in wire mesh sieve, were placed above a vessel containing boiling water for 7 minutes. The temperature during blanching was 90 ± 2°C. Microwave blanching was done using domestic microwave. Steam blanching retained higher level of quality and ascorbic acid followed by microwave and water blanching. Pusa Sharad exhibited the best performance among the cultivars. Pusa Sharad and Pusa Hybrid-2 were found superior to Pusa Himjyoti on rehydration.