Question

Major functions of blanching process includes -
(A) Destruction of peroxidase enzyme
(B) Softening and shrinking of foods
(C) Reduction of surface microbial load
(D) Destruction of pathogenic microbes
Choose the correct answer from the options given below:

• A. (A), (C) and (D) only.
• B. (A), (B) and (C) only.
• C. (A) and (B) only.
• D. (B) and (D) only.

Hint:

Remember that the primary goal of blanching is always enzyme inactivation, not sterilization. Peroxidase and catalase are the key target enzymes monitored during quality control.

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
Blanching is a mild thermal pre-treatment process applied to fruits and vegetables before freezing, canning, or drying. It involves heating the food with hot water or steam for a short period of time.

Step 2: Detailed Explanation:
Let us analyze each of the stated functions:

(A) Destruction of peroxidase enzyme: Blanching is primarily designed to inactivate enzymes (such as peroxidase and polyphenol oxidase) that cause browning, off-flavors, and loss of vitamins during storage. Peroxidase is one of the most heat-resistant enzymes, so its destruction is used as an indicator of a successful blanching run. Thus, (A) is a major function.

(B) Softening and shrinking of foods: The mild heat treatment gelatinizes starches, breaks down intercellular cell walls, and removes air from intercellular spaces. This softens and shrinks the product, which is necessary for compact packaging and preventing air-induced oxidation. Thus, (B) is a major function.

(C) Reduction of surface microbial load: Blanching washes away dust, soil, and surface contaminants, and the high temperature destroys a large percentage of vegetative surface bacteria, yeasts, and molds. Thus, (C) is a major function.

(D) Destruction of pathogenic microbes: While blanching reduces the general microbial load, it is not a sterilization or high-level pasteurization process. It cannot be relied upon to destroy all internal pathogenic vegetative cells or bacterial spores. That is the function of downstream sterilization processes (like retorting). Thus, (D) is not a primary function of blanching.
Therefore, the major functions of blanching include (A), (B), and (C).

Step 3: Final Answer:
The correct option is (B), representing (A), (B), and (C) only.