Effect of temperature during blanching and drying up on vitamin C content in green asparagus root (Asparagus officinalis L.)

Abstract

    Green asparagus (Asparagus officinalis L.) is a good source of nutrients, antioxidants, phytochemicals and fiber. However, the asparagus butt part reduced in processing contains numerous nutrients, fibers and several mineral contents. Therefore, the recovery of green asparagus butt segments is economical and produces value-added products. Blanching and drying are thermal processes which are very important in applications of fruits and vegetables processing. In this study, effects of blanching and drying temperature on vitamin C content of asparagus butt were investigated. A one-factor-at-a-time experiment was conducted, in which blanching temperature varied from 70 to 90⁰C and air-drying temperature varied from 50 to 60⁰C. Results indicated that temperatures of treatments significant affect loss of vitamin C. Blanching at 85⁰C and hot-air drying at 60⁰C can retain highest vitamin C content in this research.