Blanch Temperature/Time Effects on Rheological Properties of Applesauce

Peeled and cored ‘Idared’ and ‘Rome’ apples were blanched in water for 20, 40, and 60 min at 35°. 47°. 59°. 71°. and 83°C minor to making into applesauce by a conventional process each month from Nov. through March. USDA Consist meter values decreased as blanch temperature increased from 35° to 59°C and increased again from 71° to 83°C. There was little variation in flow behavior index (“n” values). Yield stress increased as blanch temperature increased from 35° to 59°C and decreased from 71° to 83°C. The consistency index (K) and serum viscosity were almost unchanged by blanching temperature but both decreased with increasing storage time of fresh fruit. Blanching apples at 59° to 71°C before making into applesauce gave substantially thicker sauces than unbalanced apples.