NUTRIENT QUALITY OF SELECTED VEGETABLES PREPARED BY CONVENTIONAL AND COOK-FREEZE METHODS.

Type of article: Article

Summary

SPINACH, BROCCOLIS, SWEET POTATOES AND BEANS WERE BOILED, FROZEN AND STORED 6 MONTHS AT 255 K (-18 DEG C). ZINC, IRON, BETA-CAROTENE AND ASCORBIC ACID WERE ASSESSED IMMEDIATELY AFTER BOILING AND AFTER WARMING OF THE FROZEN PRODUCT IN A MICROWAVE OVEN. THE HIGHEST NUTRIENT LOSS WAS OBSERVED ON BOILING. THE RESULTS SHOW DIFFERENCES ONLY IN THE ASCORBIC ACID CONTENT OF SPINACH. THESE TWO TYPES OF COOKING HAVE PRACTICALLY THE SAME EFFECT ON THENUTRIENT QUALITY OF THE VEGETABLE. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-224678.

Details

Original title: NUTRIENT QUALITY OF SELECTED VEGETABLES PREPARED BY CONVENTIONAL AND COOK-FREEZE METHODS.
Record ID : 1988-0173
Languages: English
Source: J. Food Qual. - vol. 9 - n. 6
Publication date: 1987

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Indexing

Themes: Food quality and safety. Microbiology;
Vegetables
Keywords: Broccoli; Bean; Nutritional value; Chemical property; Sweet potato; Vegetable; Spinach; Cooking; Freezing-thawing