Question

Blanching of fruits and vegetables is done:

• A. To inactivate enzymes
• B. To reduce moisture content
• C. To reduce volume to surface area
• D. To prevent nutrient loss

Hint:

Blanching is crucial in preserving the quality of fruits and vegetables by inactivating spoilage-causing enzymes, allowing for better storage and longer shelf life.

Answer 1

The Correct Option is A

Blanching is a process of briefly immersing fruits and vegetables in boiling water or steam and then rapidly cooling them in cold water. The primary purpose of blanching is to inactivate enzymes that can lead to the deterioration of the product's color, flavor, and texture during storage.
- To inactivate enzymes: Correct! Blanching effectively deactivates enzymes that can cause spoilage, ensuring the vegetables and fruits retain their quality during storage.
- To reduce moisture content: While blanching may slightly reduce moisture content, this is not its primary purpose.
- To reduce volume to surface area: This is not the main objective of blanching. The process does not significantly alter the ratio of volume to surface area.
- To prevent nutrient loss: While blanching may cause some nutrient loss, especially water-soluble vitamins, it helps preserve nutrients in the long run by preventing enzymatic degradation.
Thus, the correct answer is (1) To inactivate enzymes.