NUTRIENT QUALITY OF SELECTED VEGETABLES PREPARED BY CONVENTIONAL AND COOK-FREEZE METHODS

Autor:	Kathleen R. Stitt, Ralph H Lane, Judith Bonner, Yasmin B. Neggers
Rok vydání:	1986
Předmět:	Nutrient loss biology Chemistry Microwave oven food and beverages Collard Green biology.organism_classification Ascorbic acid Nutrient Boiling Spinach Food science Frozen storage Safety Risk Reliability and Quality Food Science
Zdroj:	Journal of Food Quality. 9:407-414
ISSN:	1745-4557 0146-9428
DOI:	10.1111/j.1745-4557.1986.tb00810.x
Popis:	Selected vegetables (spinach, broccoli, sweet potatoes, and collard greens) prepared in 2.27 kg (5 lb) quantities by boiling, were frozen and stored for six months at −18°C. Zinc, iron, β-carotene, and ascorbic acid were determined on the raw vegetable immediately after cooking and after reheating in a microwave oven subsequent to 6 months frozen storage. The greatest nutrient loss occurred for water soluble nutrients during boiling. Nutrient comparison between cooked samples (conventional method) and samples microwaved after 6 months frozen storage (cook-freeze method) indicated that differences existed only in ascorbic acid content of spinach. Data indicated that vegetables prepared by cook-freeze, a method used by health care institutions, were generally equal in nutrient quality to conventionally prepared vegetables.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::f5345504e6a0ca95738a89e43e5076f0 https://doi.org/10.1111/j.1745-4557.1986.tb00810.x Zobrazit plný text záznamu