EFFECT OF HOT-WATER BLANCHING IN TREHALOSE SOLUTIONS ON BOTH NUTRITIONAL AND TECHNOLOGICAL QUALITY OF SLICED ORGANIC CARROTS

The aim of the present work was to evaluate the effect of blanching treatments at 75 and 90°C for 3 min in trehalose solution (4% w/v) on nutritional and technological quality of organic carrot (cv. Romance) slices of 5-mm thickness. The following parameters were investigated: [1] residual enzymatic activities of peroxidase (POD) and pectin methylesterase (PME); [2] changes in color; [3] changes in firmness and elastic modulus; [4] total phenols content; [5] total carotenoids content; [6] soluble solids content (SSC); [7] electrolyte leakage and [8] radical scavenging activity (IC50). Statistical analysis was investigated through the principal component analysis (PCA), the analysis of variance (ANOVA) and the pairwise comparison (P<0.05). All the treatments retained better color than control sample, which seemed to blush after treatment and 30 min of exposure to air. Furthermore, thermal treatments showed lower values in the elastic modulus at higher temperature of treatment. However, blanching in trehalose solution seemed to be more effective in retaining the firmness of carrot slice than blanching in water. Both POD and PME residual enzyme activities decreased as the temperature of blanching increased and when the trehalose solution was used as dipping medium. Content of SSC, Ct and Ft showed minimal differences among treatments and control, while REL values were affected by thermal treatments. Finally, all samples showed very low radical scavenging activity. The first 3 principal components of PCA explained a total variance of 95.9% and allowed to distinguish 3 clusters: [1] control sample, [2] 75-°C blanching treatments and [3] 90-°C blanching treatments. In conclusion, the 4-% trehalose treatment was reliable in improving color and functional properties of blanched organic carrot slices

Home Canning of Fruits, Vegetables, and Meats

Exact date of bulletin unknown.PDF pages: 2

The Colour Changes In Lizards, Particularly In Phrynosoma

The activities of the melanophore system of Phrynosoma in comparison with that of Chamaeleo may be stated categorically in the following way. I. The blanching of Phrynosoma blainvillii is due (1) to the action of its concentrating nerve-fibres on its melanophores, (2) to the action of a hydrohumour, probably adrenalin, on the same cells, (3) to the direct response of these cells to darkness, and (4) to high temperatures. II. The blanching of Chamaeleo is due to the first, third, and fourth of these factors. Whether the second factor is effective in this lizard is not yet determined. III. The darkening of Phrynosoma is due (5) to the action of a pituitary neurohumour on its melanophores, (6) to the direct response of these cells to strong light, and (7) usually, to low temperatures. There are no dispersing nerve-fibres known in Phrynosoma. IV. The darkening of Chamaeleo is due to the sixth and probably to the seventh of these factors. This lizard presents strong indications of possessing dispersing nerve-fibres. Whether it darkens from a pituitary neurohumour or not is unknown

A First approach of using ultrasound as an alternative for blanching in vacuum-packaged potato strips

The effect of ultrasound (US) (40 kHz, 200 W, 3 min), blanching (85 °C, 3.5 min), and the combination of both methods was evaluated on the quality of vacuum-packaged potato strips stored at 3 ± 1 °C for up to 10 days. For this study, two cultivars of potatoes were assessed. For blanched Agata samples, the lightness (L*) decreased over 12 % (p < 0.05). Moreover, their hue increased up to 100, obtaining lesser yellow potato strips. In contrast, US did not affect the hue values. The losses of firmness of blanched potato strips were notable (35 % for Agata and 51 % for Agria), whereas US did not change this property (p < 0.05). Nevertheless, no significant differences were found in the total starch content at 10 days. Agata and Agria showed different metabolic behaviors of sucrose in the refrigerated storage. Therefore, Agria cultivar retained better color after frying. These results suggest that US had less impact on color and improve the firmness in vacuum-packaged potato strips with no added chemicals.Postprint (author's final draft

Activity of different desoximetasone preparations compared to other topical corticosteroids in the vasoconstriction assay

Introduction: We report on a double-blind, vehicle-controlled, single-center confirmatory study with random assignment. The purpose of the study was to investigate the topical bioavailability of different topical corticosteroid formulations in healthy human beings focussing on desoximetasone (DM). Materials and Methods: Two DM 0.25% formulations {[}ointment (DM-o) and fatty ointment (DM-fo, water-free); class III corticosteroids], the corresponding active ingredient-free vehicles and three comparators of different strength {[}clobetasol propionate 0.05% (CP 0.05%), fatty ointment, class IV; hydrocortisone (HC) 1%, fatty ointment, class I, and betamethasone (BM) 0.05%, fatty ointment, class III] were tested using the vasoconstriction assay. The degree of vasoconstriction (blanching) in the treatment field was compared to the one found in untreated control fields using chromametric measurements and clinical assessment. Results/Conclusion: DM-o 0.25%, DM-fo 0.25% and BM 0.05% showed similar vasoconstrictive potential, i.e., clear blanching. In fact, both DM preparations were proven to be non-inferior to BM 0.05%, while CP 0.05% was found a little less active. HC 1.0% and the DM vehicles showed no clear-cut vasoconstrictive effect. No adverse events related to the study medications were observed. Good topical bioavailability of both DM formulations was detected by chromametric measurement and clinical assessment. Copyright (C) 2008 S. Karger AG, Basel

Celery Growing

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Pengaruh Suhu dan Lama Blanching terhadap Beberapa Komponen Mutu Tepung Ubi Jalar Ungu (Ipomoea Batatas L)

&nbsp; Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan lama blanching terhadap beberapa komponen mutu tepung ubi jalar ungu (Ipomoea batatas L).Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktor.Faktor I yaitu suhu blanching (70oC, 80oC, 90oC) dan faktor II yaitu lama blanching (3 menit, 6 menit, 9 menit) dengan 3 kali pengulangan.Data dianalisis menngunakan ANOVA apabila terdapat perbedaan diuji lanjut dengan BNJ 5%.Parameter yang diamati pada penelitian ini adalah sifat kimia meliputi kadar pati, kadar serat, kada air, kadar abu dan sifat organoleptik skoring meliputi warna dan aroma. Hasil penelitian menunjukkan bahwa tidak terdapat interaksi antara perlakuan suhu blanching dan lama blanching terhadap kadar pati, kadar serat, kadar air, kadar abu, aroma skoring tetapi terdapat interaksi antara perlakuan suhu blanching dan lama blanching terhadap warna skoring. Perlakuan suhu blanching (70oC, 80oC dan 90oC) berpengaruh nyata (α=0,05) terhadap kadar pati, kadar serat, kadar air, kadar abu, warna skoring dan aroma. Perlakuan lama blanching berpengaruh nyata (α=0,05) terhadap warna skoring. Semakin tinggi suhu blanching yang digunakan maka semakin rendah kadar pati, kadar serat, kadar air dan kadar abu yang dihasilkan. &nbsp; Kata kunci: blanching, tepung ubi jalar ungu, komponen mutu

Home Drying of Foods

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Bioavailability, Antipsoriatic Efficacy and Tolerability of a New Light Cream with Mometasone Furoate 0.1%

Mometasone furoate, a potent glucocorticoid (class III) with a favorable benefit/risk ratio, has emerged as a standard medication for the treatment of inflammatory skin disorders. The purpose of the investigation presented here was to determine the noninferiority of a topical mometasone formulation, a light cream (O/W 60/40 emulsion) with mometasone furoate 0.1% (water content of 33%) versus marketed comparators. Using the vasoconstrictor assay, a strong blanching effect of the new cream (called Mometasone cream) comparable to that of a mometasone comparator, a fatty cream with mometasone furoate 0.1%, could be demonstrated. Thus, the topical bioavailability of the active ingredient mometasone furoate (0.1%) was regarded to be similar for Mometasone cream and the mometasone comparator. Using the psoriasis plaque test, a strong antipsoriatic effect comparable to that of the mometasone comparator was found for Mometasone cream after 12 days of occlusive treatment. A nearly identical reduction in the mean infiltrate thickness and similar mean AUC values were noted with both formulations confirmed by clinical assessment data. The noninferiority of Mometasone cream to its active comparator with re-spect to the AUC of change to baseline in infiltrate thickness was demonstrated. Both medications were well tolerated. Overall, Mometasone cream and the mometasone comparator showed similar efficacy and tolerability. Mometasone cream, in addition to its high potency and good tolerability, provides the properties of a light cream, which might make this new medication particularly suitable for application on acutely inflamed and sensitive skin. Copyright (C) 2012 S. Karger AG, Base