Wyniki wyszukiwania

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The level of nitrates, nitrites and oxalates in different usable parts of dill [Anethum graveolens L.] depending on plant height

100%

Kmiecik W., Lisiewska Z., Gebczynski P.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2005

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tom 04

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nr 1

93-102

The level of nitrates, nitrites, total and soluble oxalates was determined in dill plants. Analyses of plants, which were 20-60 cm in height, and of their separate parts were carried out. In general the higher the plants, the smaller was the content of nitrates. With the assumption that the content of nitrates in whole plants is 100%, the leaf blade contained 34-49% of nitrates, the leaf petiole 127-188%, the whole leaf 68-94%, and the stem 110-135%. The level of nitrites was very low, varying within the range of 0.01-0.41 in 1 kg of dill. The higher the plants, the greater was the content of total oxalates. With the content found in whole plants taken as 100% the leaf blade contained 104-128%, the petiole 103-117%, and the whole leaf 103-125%, while the content in dill stem was 87-92%. The proportion of soluble oxalates in total oxalates was 61-71% in the leaf blade, 14-19% in the petiole, 47-51% in the intact leaf, 13-40% in the stem, and 25-49% in the whole plant. Only in the case of the stem and whole plant was this proportion greater the smaller the plant.

2

Sensory evaluation of usable part of overwintering leek cultivars (Allium porrum L.)

100%

Dabrowska B., Kozielewska A., Gajewski M., Radzanowska J.

Annals of Warsaw Agricultural University. Horticulture and Landscape Architecture

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2006

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tom 27

3

Effect of usable parts of dill and of preliminary processing on the quality of frozen products depending on the time and temperature of storage

80%

Slupski J., Lisiewska Z., Kmiecik W.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2004

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tom 03

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nr 2

65-75

The investigation covered two kinds of the raw material (the leafy part and whole plants of dill 20 cm in height), varied processing before freezing (blanching of the raw material or without blanching), and two different storage temperatures (-20°C and -30°C) during 12-month storage, analyses of frozen products being conducted every 3 months. In comparison with whole dill plants the content of dry matter in leaves was higher by 36%, of total sugars by 45%, starch by 6%, dietary fibre by 35%, polyphenols by 58%, volatile oils by 32%, and total acids by 36%. The activity of peroxidase and catalase in leaves was higher by 59% and 71% respectively. In both usable parts of dill blanching caused significant changes in the level of all chemical components except for dietary fibre. Irrespective of the usable part, preliminary processing and storage temperatures, refrigerated storage caused slight changes in the level of dry matter, total sugars, starch, dietary fibre and total acids. Blanching before freezing and a lower temperature of refrigerated storage resulted in better retention of polyphenols and volatile oils in the two usable parts. At each stage of the investigation frozen leaves were characterized by higher sensory quality. Maintaining high sensory quality of frozen dill for three months did not require blanching and a storage temperature of -20°C was adequate. Storage at -30°C or at -20°C but with blanching before freezing was indispensable for maintaining very good quality for six months. Frozen dill stored for more than six months maintained good quality only when blanched raw material had been used; in addition to this, a lower storage temperature had a favourable effect on maintaining sensory quality, particularly in the case of 12-month storage.

Ograniczanie wyników

2 Acta Scientiarum Polonorum. Technologia Alimentaria

1 Annals of Warsaw Agricultural University. Horticulture and Landscape Architecture

2 Kmiecik W.

2 Lisiewska Z.

1 Dabrowska B.

1 Gajewski M.

1 Gebczynski P.

1 Kozielewska A.

1 Radzanowska J.

1 Slupski J.

1 2006

1 2005

1 2004

The level of nitrates, nitrites and oxalates in different usable parts of dill [Anethum graveolens L.] depending on plant height

Sensory evaluation of usable part of overwintering leek cultivars (Allium porrum L.)

Effect of usable parts of dill and of preliminary processing on the quality of frozen products depending on the time and temperature of storage