کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
790350 | 1466441 | 2012 | 7 صفحه PDF | دانلود رایگان |

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.
Journal: International Journal of Refrigeration - Volume 35, Issue 4, June 2012, Pages 890–896