Effects of pretreatments on the texture and ascorbic acid content of frozen plantain pulp (Musa paradisiaca)

The effects of water blanching, steam blanching, microwave blanching and calcium chloride pretreatment on the physical and sensory properties and ascorbic acid content of frozen plantain (Musa paradisiaca L) pulp was studied. After freezing and reheating, the microwave treatment produced a similar texture to that obtained with calcium chloride treatment, and both were significantly (P<0.01) better than conventional water or steam blanching. Microwave treatment improved retention of ascorbic acid.