Quality attributes of dehydrated pear (Pyrus communis L.) as affected by conventional and novel blanching techniques

A study was conducted to assess the impact of different blanching methods and blanching time on the quality of dried pear slices. Pears are only available seasonally, making the production of high-quality dried slices a valuable commodity. The pears were prepared and sliced before being blanched using three different methods: traditional blanching with hot water, blanching with steam, and microwave blanching for varying lengths of time. After blanching, the slices were cooled and then placed on filter papers to dry. The dried slices were then evaluated for chemical properties, such as sugars, total soluble solids, titratable acidity, ascorbic acid, Brix/acid ratio, ash content, and moisture content. Sensory properties such as color, taste, texture, and overall acceptability were also evaluated using a 9-point hedonic scale. The data generated were analyzed using a two-way analysis of variance (ANOVA) to determine the significant differences between variables. The results showed that the blanching method used had a non-significant effect (p < .05) on the chemical properties of the pear slices, such as total sugars (reducing and non-reducing), total soluble solids, titratable acidity, ascorbic acid, Brix/acid ratio, ash content, and moisture content. However, there was no significant effect on the sensory properties of color, texture, taste, and overall acceptability. In conclusion, blanching is an effective technique for preventing microbial growth and chemical and enzymatic reactions that can lead to the deterioration of dried pear slices. It also helps to remove moisture without adversely affecting the physicochemical and sensory quality attributes of the final product.