About 100 g of each type of vegetable (edible portion weight after cleaning, washing, and draining) was added to boiling water (1200 mL; 100°C) in an uncovered aluminium kitchen pot. All vegetables were submerged in the boiling water. During the blanching process, the vegetables were stirred to ensure cooking. After 20 s, the vegetables were removed, cooled to room temperature, and mashed using a blender for analyses.

Note: The content above has been extracted from a research article, so it may not display correctly.

Please log in to submit your questions online.
Your question will be posted on the Bio-101 website. We will send your questions to the authors of this protocol and Bio-protocol community members who are experienced with this method. you will be informed using the email address associated with your Bio-protocol account.

We use cookies on this site to enhance your user experience. By using our website, you are agreeing to allow the storage of cookies on your computer.