Question

State whether the following statements are True or False. In case a statement is false, write the corrected statement.
i). Blanching results into excessive loss of nutrients.

Hint:

To minimize nutrient leaching during blanching, use steam blanching instead of hot water immersion. Steam blanching reduces the direct contact of food with water, preserving more water-soluble vitamins.

Answer 1

Step 1: Analyzing the Blanching Process:
Blanching is a mild thermal food preservation technique where vegetables or fruits are briefly exposed to boiling water or steam (typically for $1\text{ to }5$ minutes) and then immediately plunged into ice-cold water to stop the cooking process.

Step 2: Evaluating Nutrient Loss during Blanching:
While blanching does cause some loss of highly heat-sensitive, water-soluble nutrients (such as Vitamin C and B-complex vitamins) due to leaching into the hot water, this loss is not excessive when performed correctly. In fact, blanching is essential because it:

• Inactivates natural deteriorating enzymes (such as catalase, peroxidase, and polyphenol oxidase) that would otherwise degrade vitamins, color, flavor, and texture during long-term freezing or storage.
• Cleanses the surface of dirt and organisms, preserves vibrant colors, and softens tissue.
• Prevents much greater, long-term nutrient loss during frozen storage.

Step 3: Conclusion and Correction:
Therefore, the statement is False.
Corrected Statement: “Blanching results in a minimal or moderate loss of water-soluble nutrients, but prevents excessive nutrient degradation during long-term storage by inactivating deteriorating enzymes.”