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EFFECTS OF PROCESSING AND STORAGE ON THE FOLATE CONTENT OF SPINACH AND BROCCOLI.

Author(s) : DESOUZA S. C., EITENMILLER R. R.

Type of article: Article

Summary

FREE AND TOTAL FOLATE ACTIVITIES (FFA AND TFA) IN SPINACH AND BROCCOLI WERE DETERMINED AT VARIOUS PROCESSING STAGES. IN MOST CASES FFA WAS SIGNIFICANTLY LOWER THAN TFA. STEAM-BLANCHING RESULTED IN GREATER TFA RETENTION THAN WATER-BLANCHING. STORAGE AT 240.8 K (-32.2 DEG C) OF WATER BLANCHED SPINACH RESULTED IN 27% TFA LOSS AFTER 3 MONTHS AND 17% TFA LOSS FOR WATER-BLANCHED BROCCOLI AFTER 8 MONTHS. FOR SPINACH AND BROCCOLI, 40 AND 68%, RESPECTIVELY, OF THE TFA WAS IN THE BLANCH WATER BUT ONLY 1 AND 4% TFA, RESPECTIVELY, WERE IN THE STEAM-BLANCH CONDENSATE.

Details

  • Original title: EFFECTS OF PROCESSING AND STORAGE ON THE FOLATE CONTENT OF SPINACH AND BROCCOLI.
  • Record ID : 1987-0536
  • Languages: English
  • Publication date: 1986
  • Source: Source: J. Food Sci.
    vol. 51; n. 3; 1986.05-06; 626-628; 2 tabl.; 17 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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