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EFFECT OF PROCESSING AND STORAGE ON SENSORY AND NUTRITIONAL QUALITY OF RAW, FROZEN, AND CANNED GREEN BEANS AND BROCCOLI.

Author(s) : LEE W. N., KRAMER A., ONISHI Y.

Summary

SHELF LIFE OF RAW BROCCOLI CAN BE EXTENDED FOR ONE MONTH IF STORED AT 273-278 K (0 TO 5 DEG C) IN EVACUATED POUCHES IF BLANCHED. IF NOT BLANCHED, EVACUATION ACCELERATES ONSET OF SPOILAGE. PRACTICAL SHELF LIFE OF RAW GREEN BEANS CAN BE EXTENDED FOR ONE MONTH IF STORED AT 273 K, BUT NOT AT 278 K. FURTHER SUBSTANTIAL REDUCTIONS IN THIAMINE AND ASCORBIC ACID WERE NOTED DURING ONE MONTH STORAGE AT 273-278 K OF RAW GREEN BEANS. FOR THE BROCCOLI THERE WAS PRACTICALLY NO REDUCTION IN THIAMINE. ALL OF THE BLANCHED SAMPLES LOST TWO-THIRDS OR MORE OF THEIR ASCORBIC ACID CONTENT DURING ONE MONTH STORAGE. FROZEN GREEN BEANS AND BROCCOLI MAINTAINED HIGH QUALITY LIFE AT LEAST FOR 6 MONTHS WHEN STORED AT 243 OR 253 K (-30 OR -20 DEG C). SENSORY QUALITY OF SHORT-PROCESSED GREEN BEANS AND BROCCOLI WERE HIGHER IN ORIGINAL SENSORY QUALITY AND RETAINED HIGHER QUALITY FOR 1-3 MONTHS THAN CONVENTIONALLY CANNED VEGETABLES.

Details

  • Original title: EFFECT OF PROCESSING AND STORAGE ON SENSORY AND NUTRITIONAL QUALITY OF RAW, FROZEN, AND CANNED GREEN BEANS AND BROCCOLI.
  • Record ID : 1984-1017
  • Languages: English
  • Publication date: 1981
  • Source: Source: ASHRAE Trans.
    vol. 87; n. 2; 23-31; 4 tabl.; 3 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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