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EFFECT OF PROCESSING METHOD AND STORAGE TIME ON THE NUTRIENT COMPOSITION OF FIDDLEHEAD (MATTEUCCIA STRUTHIOTERIS, VAR PENSYLVANICA) GREENS.

Author(s) : BUSHWAY A. A.

Type of article: Article

Summary

THE EFFECT OF PROCESSING METHOD (FREEZING VS CANNING) AND STORAGE TIME (DAY 1 OR 10 MONTHS) ON THE PROXIMATE COMPOSITION AND THE VITAMIN AND MINERAL CONTENT OF FIDDLEHEAD GREENS WAS EXAMINED. COMPARISONS WERE MADE BETWEEN THE NUTRIENT COMPOSITION OF RAW AND PROCESSED FIDDLEHEAD GREENS. THE PROTEIN, ASH AND WATER SOLUBLE VITAMIN (NIACIN, THIAMIN, RIBOFLAVIN, VITAMIN C) CONTENT OF THE FIDDLEHEADS DECREASED WITH PROCESSING. THESE LOSSES WERE MOST LIKELY THE RESULT OF LEACHING AND HEAT PROCESSING. LOSSES OF WATER SOLUBLE VITAMINS, PARTICULARLY NIACIN, WAS THE GREATEST IN CANNED FIDDLEHEAD GREENS. THE MINERAL CONTENT (POTASSIUM, MAGNESIUM, PHOSPHORUS) WAS SUBSTANTIALLY REDUCED BY PROCESSING. STORAGE FOR UP TO 10 MONTHS RESULTED IN A SIGNIFICANT DECREASE IN THE MOISTURE, CRUDE FIBER, AND ALPHA-CAROTENE CONTENT OF FROZEN AND CANNED FIDDLEHEAD GREENS.

Details

  • Original title: EFFECT OF PROCESSING METHOD AND STORAGE TIME ON THE NUTRIENT COMPOSITION OF FIDDLEHEAD (MATTEUCCIA STRUTHIOTERIS, VAR PENSYLVANICA) GREENS.
  • Record ID : 1986-1076
  • Languages: English
  • Publication date: 1985
  • Source: Source: J. Food Sci.
    vol. 50; n. 5; 1985.09-10; 1491-1492; 1516; 2 tabl.; 24 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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