Comparison of the quality of canned spinach [Spinacia oleracea L.] and New Zealand spinach [Tetragonia expansa Murr.]

• Autorzy: Jaworska G. , Kmiecik W. , Maciejaszek I.
• Języki publikacji: EN

Abstrakty

EN

The technological process of producing canned products brought about a decrease in the level of analysed discriminants by 1-63%, nitrites in New Zealand spinach being excepted. The greatest losses were recorded in the content of total acids and vitamin C and in the case of New Zealand spinach also of chlorophylls. During one-year storage of the two products an increase in the content of nitrites of 44-66% and a fall in the level of nitrates of 8-11% were noted. In spinach the content of chlorophylls was reduced 51% and in New Zealand spinach that of total acids and vitamin C 12-37%. After one-year storage the preserves of New Zealand spinach compared with those of spinach contained 35% less dry weight, 4-6% less nitrates and nitrites, 20-50% less starch, dietary fibre, total nitrogen, ash and total acids, 55% less chlorophylls, and 69% vitamin C. Both products showed good organoleptic quality.

Słowa kluczowe

EN

Tetragonia expansa; tinned spinach; Spinacia oleracea; sensory analysis; New Zealand spinach; spinach; quality; nutritional value

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2001
• Tom: 04
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl

Twórcy

autor

Jaworska G.

• Agricultural University of Krakow, 3 Podluzna St., 30-239 Krakow, Poland

autor

Kmiecik W.

autor

Maciejaszek I.

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