A new study has revealed that infrared dry blanching may help in retaining higher level of vitamin C in dried mangoes.
Research by the Institute of Food Technologists (IFT), found that infrared dry blanching prior to blanching may improve the retention of water-soluble vitamins, like vitamin C in dried mangos.
Researchers from University Eduardo Mondlane, Mozambique; Chalmers University of Technology, Sweden; and SP Technical Research Institute of Sweden compared the emerging technique of infrared blanching with traditional water blanching on the retention of vitamin C and carotenoids in dried mangoes.
The results showed that infrared blanching was a potential method for improving vitamin C retention in mango without extensive water consumption that was used in the traditional blanching method.
The new blanching process can be especially relevant in areas where water is scare and the consumers can benefit from dried fruits and vegetables with enhanced nutritional value.
The study is published in the Journal of Food Science.
