Vacuum steam pulsed blanching enhances enzyme inactivation and quality attributes of Yam via moderate structural modification

Key Points

• Enzyme inactivation increases significantly after vacuum steam pulsed blanching, improving overall quality.
• Research shows enzyme levels dropped by 40% with moderate structural modification during the process.
• The method evaluates quality attributes across various stages, testing overall improvement due to blanching.
• Results indicate that enhanced enzyme inactivation through this method allows for better preservation of yam quality.