Physical Characterization and Optimization of Blanching Process of Moringa Oleifera (var. PKM-1) Pods

Physical Characterization and Optimization of Blanching Process of Moringa Oleifera (var. PKM-1) Pods

Amee Ravani, S V Anadani, R R Gajera and R V Prasad

1College of Food Processing Technology and Bioenergy, Anand Agricultural University, Anand, GUJARAT
2College of Horticulture, Anand Agricultural University, Anand, GUJARAT
Keywords: Moringa oleifera, moringa pods, physical characteristics, edible index, blanching, peroxidase
DOI: 10.37273/chesci.cs20510114 • PDF


The present project was undertaken to study preliminary aspects of Moringa oleifera pods. The aim was to utilize moringa pods for commercial value added products. Moringa pods of different maturity levels were analyzed for physical characteristics. Moringa pods were evaluated for the pod mass, pulp and peel percent, pulp to peel ratio, edible index, waste index, pod diameter, pod length, number of seeds per pod and hardness. Hot water blanching of moringa pod pieces of different sizes were carried out at selected temperatures. The most effective water blanching was noticed at 95°C with 64 mm pod length where peroxidase inactivation time was 9.41 min and pulp yield was 40.67%.


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