کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
790350 1466441 2012 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of freezing and canning on the thiamine and riboflavin content in immature seeds of five cultivars of common bean (Phaseolus vulgaris L.)
موضوعات مرتبط
مهندسی و علوم پایه سایر رشته های مهندسی مهندسی مکانیک
پیش نمایش صفحه اول مقاله
Effect of freezing and canning on the thiamine and riboflavin content in immature seeds of five cultivars of common bean (Phaseolus vulgaris L.)
چکیده انگلیسی

The present 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.


► Bean seeds collected at the milk-wax stage of maturity.
► Seeds raw, blanched, cooked and in three products prepared for consumption were investigated.
► Traditional method of freezing (blanching-freezing-frozen storage-cooking).
► Modified method of freezing (cooking-freezing-frozen storage-defrosting and heating in a microwave oven).
► Ready-to-eat canned and sterilized beans.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Refrigeration - Volume 35, Issue 4, June 2012, Pages 890–896
نویسندگان
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