Question

What is the main purpose of blanching vegetables before freezing?

• A. To soften cellulose
• B. To deactivate enzymes
• C. To increase color
• D. To prevent loss of vitamin C

Hint:

Blanching stops enzymatic activity, preserving flavor, texture, and color in frozen vegetables.

Answer 1

The Correct Option is B

Step 1: Purpose of Blanching
Blanching involves briefly boiling vegetables before freezing to deactivate spoilage-causing enzymes.
Step 2: Evaluating Other Options
- Softening cellulose: Happens but is not the main reason. - Increasing color: Retains color but not primary purpose. - Preventing vitamin C loss: May slow degradation but is not its main function.
Step 3: Conclusion
Blanching prevents spoilage by deactivating enzymes.