effect of different methods of blanching on the quality attributes of frozen spinach [spinacia oleracea]

ABSTRACT

Different blanching methods were adapted to remove oxalates from frozen spinach. Blanching by steam, boiling water, 2% boiling citric acid solution, 2% boiling Mg citrate solution, and by boiling water before the addition of 0.5gm. Mg citrate/500gm. Spinach before packing; were investigated. Frozen spinach prepared by these blanching methods was analyzed and compared for total solids, total soluble solids, pH value, vitamin C, chlorophyll retention%, carotenoids, oxalates, minerals and ash. Organoleptic evaluation of the final products; statistically analyzed, showed that the best treatment was that of the combined effect of water blanching and the insertion of 0.5gm. Mg citrate in each 0.5 kilogram pouch of frozen spinach