Question

In food processing, the primary purpose of blanching vegetables before freezing is to:

• A. Enhance flavor
• B. Reduce microbial load
• C. Inactivate enzymes
• D. Increase moisture content

Hint:

Blanching is essential to halt enzymatic actions that degrade quality during storage.

Answer 1

The Correct Option is C

Blanching involves briefly boiling or steaming vegetables to inactivate enzymes that can cause spoilage during storage. This process helps in preserving color, texture, and nutritional value during freezing and storage.