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

• Autorzy: Slupski J.

Warianty tytułu

PL

Wpływ mrożenia i konserwowania na zawartość witaminy C w niedojrzałych nasionach pięciu odmian fasoli (Phaseolus vulgaris L.)

• Języki publikacji: EN

Abstrakty

EN

Background. Legumes are usually consumed when physiologically mature, as dry seeds, however, flageolet beans seeds are also consumed immature. They are harvested when dry matter content is about 40%, pods are filled, grown, seeds succulent, showing green or light green colour and do not require lengthy thermal processing when prepared for consumption. Material and methods. The aim of this study was to evaluate vitamin C content in immature seeds of five bean cultivars harvested when dry matter content was 40%. The analysis included raw, blanched and cooked fresh seeds and three products prepared for consumption after 0, 4, 8 and 12 months of storage: frozen products obtained using the traditional method (blanching-freezing-frozen storage-cooking), frozen products obtained using a modified method (cooking-freezing-frozen storage-thawing and heating in a microwave oven), a ready-to-eat product to consumption at ambient temperature, and canned products obtained by sterilization. Results. The application of technological processes, frozen and sterilized products storage, and the preparation for consumption had a cumulative effect in retention vitamin C content on final products. Conclusion. Comparing frozen seeds obtained by modified method with seeds treated by traditional method, generally, this one could retain more vitamin C. Canned seeds retained significantly less vitamin C than other frozen products.

PL

Wstęp. Rośliny strączkowe są spożywane zazwyczaj jako nasiona suche po osiągnięciu stadium dojrzałości fizjologicznej, jednak nasiona fasoli flageolet są spożywane również niedojrzałe. Ich zbiór następuje, gdy zawartość suchej masy w nasionach wynosi około 40%, strąki są dobrze wypełnione, nasiona wyrośnięte, soczyste, o zielonej lub jasnozielonej barwie i nie wymagają długiego czasu obróbki cieplnej w celu przygotowania do spożycia. Materiał i metody. Celem pracy była ocena zachowania witaminy C w niedojrzałych nasionach pięciu odmian fasoli zbieranych przy zawartości suchej masy 40%. Badaniami objęto nasiona surowe, blanszowane i ugotowane świeże oraz trzy produkty przygotowane do spożycia po 0, 4, 8 i 12 miesiącach przechowywania: mrożone uzyskane metodą tradycyjną (blanszowanie-mrożenie-zamrażalnicze składowanie-gotowanie), mrożone uzyskane metodą zmodyfikowaną (gotowanie-mrożenie-zamrażalnicze składowanie-rozmrażanie i ogrzewanie do temperatury spożycia w kuchence mikrofalowej) oraz konserwy sterylizowane. Wyniki. Zastosowane zabiegi technologiczne oraz składowanie mrożonek i konserw sterylizowanych, a także przygotowanie mrożonek do konsumpcji wpływało na stopniowe zmniejszenie zawartości witaminy C w produktach gotowych. Wnioski. Przygotowane do spożycia nasiona mrożone metodą tradycyjną, w porównaniu z mrożonymi metodą zmodyfikowaną, z reguły lepiej zachowały witaminę C. Nasiona konserwowane przez sterylizację zachowały istotnie mniej witaminy C niż obydwa rodzaje mrożonek.

Słowa kluczowe

EN

freezing; canning; vitamin C content; immature seed; seed; plant cultivar; common bean; Phaseolus vulgaris; bean seed; cooking; frozen storage; legume

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2011
• Tom: 10
• Numer: 2
• Opis fizyczny: p.197-208,fig.,ref.

Twórcy

autor

Slupski J.

• Department of Raw Materials and Processing of Fruit and Vegetables, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland

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