Physical, Chemical and Sensory Quality of Microwave‐blanched Snow Peas

Snow peas were blanched using four methods [conventional boiling water (BW); steam (ST); microwave (MW); and microwave blanched in heat sealable bags (MWB)], then held frozen at (∼18C) for four weeks. Immediately after blanching, MWB‐blanched snow peas retained more reduced ascorbic acid (RAA; 72%), than other treatments. Blanching treatment had no effect on lightness [L* value). With the exception of BW‐blanched peas, blanching significantly altered color. After frozen storage, MWB‐ and MW‐blanched samples both contained about 26 mg/100 g RAA, significantly more RAA than other treatments. MWB‐blanched peas generally had as high or higher sensory appearance, aroma, flavor, texture and general acceptability scores than other treatments. These results imply that blanching snow peas in a heat‐sealable microwave bag, prior to frozen storage, produces a product of equivalent sensory quality and superior nutritional quality compared with more conventional blanching methods.