What is the difference between steaming and blanching

Similar scores were recorded in Table 3 for soups from steam blanched puree stored for a day 5. The brownish colour could be due to the longer boiling time of the cocoyam leaves in the traditional soup preparation and also the browning onset in the hot water blanched puree stored for five days.

Table 3 Effects of steam and hot water blanching on sensory attributes of soup made from cocoyam leaf puree. Results from Table 3 show that the control sample and the hot water blanched puree sample stored for five days were the most preferred in terms of aroma, mouth feel, consistency, taste, thickness and even overall acceptability. This could be because the control sample and the hot water blanched puree sample stored for five days had the most preferred colour, which according to, 16 is usually one of the first attributes of any food product encountered and has an influence on consumer perception of food by evoking an initial response from the consumer.

The results obtained from the study showed that both steam blanching and hot water blanching methods caused significant changes in the colour, pH, TSS and Flow of cocoyam leaf puree. Purees from both hot water and steam blanching methods in soups are acceptable to the consumer although hot water blanching gives a more acceptable product than steam blanching.

This is an open access article distributed under the terms of the, which permits unrestricted use, distribution, and build upon your work non-commercially. Withdrawal Guidlines. Publication Ethics. Withdrawal Policies Publication Ethics. Research Article Volume 2 Issue 5. Sources of materials Fresh cocoyam leaves were obtained from Dome market in Accra. Sample preparation Leaves obtained were washed under running water to get rid of dust and particles.

One portion served as the control sample and the rest as treated samples Treatments Hot water blanching : A portion of g of shredded leaves was blanched using hot water for 3mins. After blanching Samples were weighed Puree making: Using a Panasonic mixer grinder, each of the samples was pureed for 2 mins at power level 3.

Analysis on cocoyam leaf puree Colour: A Minolta Hunter lab colour meter was used in the measurement of the colour of the processed samples. Statistical analysis All analysis was done in triplicates. Total soluble solids content of steam and hot water blanched cocoyam leaf puree The hot water blanched and the control [untreated] samples both had total soluble solids TSS contents of 1.

Effect of fermentation on the proximate composition, anti nutritional factors and functional properties of cocoyam Colocasiaesculenta flour. African Journal of Food Science and Technology. Leafy Green Vegetables in the Tropics: Feasibility study on the consumption of nutritionally-rich leafy vegetables by indigenous communities in Samoa. Rheological properties of blueberry puree for processing applications.

Uan-On T, Senge B. Rheological behavior of pineapple puree mixed with different types of stabilizers gum. Annual Transactions of the Nordic Rheology Society. Physical and sensory properties of sweetpotato puree texturized with cellulose derivatives.

Journal of Food Science. Effect of blanching on nutritional quality of dehydrated colocasia, Colocasiaesculenta L. Schott leaves. Indian Journal of Natural Products and Resources. Zhanga Lu, Michelle A, Schultzb, et al. Determination of quality parameters of tomato paste using guided microwave spectroscopy. Food Control. Textural modification of processing tomatoes. Crit Rev Food Sci Nutr.

Relationship between the Bostwick measurement and fluid properties. Journal of Texture Studies. Changes in tomato paste during storage and the effects of heating on consistency of reconstituted tomato paste. Effect of cooking on the proximate composition of leaves of some accessions of Colocasiaesculenta L. African Journal of Biotechnology. Effect of cooking on the mineral and antinutrient content of the leaves of seven accessions of Colocasiaesculenta L.

Schott growing in South Africa. Journal of Food, Agriculture and Environment. Colour degradation and rheology of green chilli puree during thermal processing. International Journal of Food Science and Technology.

Modellingcolour and chlorophyll losses of frozen green beans [ Phaseolus vulgaris , L. International Journal of Refrigeration. Al-Subhi FMM. Evaluation of mushrooms broth cube and its compared with maggi broth cube products in Saudi Arabia. Journal of American Science. Put an inch or two of water in the pot and bring the water to a boil. Put the vegetables in the basket in a single layer so that steam reaches all parts quickly.

Cover the pot and keep heat high. Start counting steaming time as soon as the lid is on. See steam blanching times recommended for the vegetables listed below. Microwave blanching may not be effective, since research shows that some enzymes may not be inactivated. This could result in off-flavors and loss of texture and color.

Those choosing to run the risk of low quality vegetables by microwave blanching should be sure to work in small quantities, using the directions for their specific microwave oven. Microwave blanching will not save time or energy. As soon as blanching is complete, vegetables should be cooled quickly and thoroughly to stop the cooking process. Change water frequently or use cold running water or ice water.

If ice is used, about one pound of ice for each pound of vegetable is needed. Cooling vegetables should take the same amount of time as blanching. However, when you buy something through our retail links, we may earn an affiliate commission. Maybe you're the type of person who puts a pot of water on to boil as soon as you walk in the door or, in these WFH days, at the first sign of stomach grumbles.

And kudos to you! Chances are high that you'll find some way to put that pot to use, whether it's to boil or steam! Water can do it all.

Well, almost—it's pretty useless when it comes to crisping or browning. But it can help you cook your vegetables, proteins, and leftovers to tender perfection with no risk of them drying out or burning.