Share

IIR document

Effect of freezing and canning on the thiamine and riboflavin content in immature seeds of five cultivars of common bean (Phaseolus vulgaris L.).

Author(s) : SLUPSKI J.

Type of article: Article, IJR article

Summary

This work investigates thiamine and riboflavin content in the seeds of three cultivars of flageolet-type beans and two cultivars intended for dry-seed production. Seeds were collected at the milk-wax stage of maturity, characterized by a dry matter content of 40%. Seeds were analyzed raw, blanched, cooked and in three products prepared for consumption. These comprised ready-to-eat canned and sterilized beans and two frozen products, one obtained using the traditional method (blanching-freezing-frozen storage-cooking); and the other by means of a modified method (cooking-freezing-frozen storage-defrosting and heating in a microwave oven). Losses in thiamine and riboflavin content varied according to cultivar and were respectively within the following ranges, 70–82% and 48–68% in the traditional frozen product; 57–78% and 39–69% in the modified frozen product; and 78–87% and 54–77% in the sterilized product.

Available documents

Format PDF

Pages: 890-896

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Effect of freezing and canning on the thiamine and riboflavin content in immature seeds of five cultivars of common bean (Phaseolus vulgaris L.).
  • Record ID : 30004021
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 35 - n. 4
  • Publication date: 2012/06

Links


See other articles in this issue (45)
See the source

Indexing