Partager

Document IIF

L’effet de la congélation et de la mise en conserve sur la teneur en thiamine et en riboflavine de graines immatures de cinq cultivars de haricot (Phaseolus vulgaris L.).

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

Auteurs : SLUPSKI J.

Type d'article : Article, Article de la RIF

Résumé

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.

Documents disponibles

Format PDF

Pages : 890-896

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Effect of freezing and canning on the thiamine and riboflavin content in immature seeds of five cultivars of common bean (Phaseolus vulgaris L.).
  • Identifiant de la fiche : 30004021
  • Langues : Anglais
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 35 - n. 4
  • Date d'édition : 06/2012

Liens


Voir d'autres articles du même numéro (45)
Voir la source

Indexation