authors: Barbara Wojcik-Stopczynska, Monika Grzeszczuk
title:THE ESTIMATION OF SOME CONSTITUENTS CONTENTS IN MINIMALLY PROCESSED VEGETABLE SALADS PURCHASED IN THE RETAIL NETWORK
keywords: vegetable salads, minimal processing, chemical constituents
abstract: Fourteen kinds of “ready to eat” minimally processed vegetable salads (7 days of use-fulness) manufactured by two companies were the material of this investigation. The content of dry matter, total protein, total sugars, crude fibre, total ash, ascorbic acid, nitrates and nitrites were examined. Significant differences between average content of the investigated constituents in dependence on kind of salads were stated. Ascorbic acid content was in range 2.04-30.30 mg·100 g-1 and most of salads (portion of 100 g) might provide 20-40% of the recommended daily dose of ascorbic acid. The quantity of nitrates oscillated between 184.9-768.6 mg NaNO3 ·kg-1 and could be qualified as low to middle-high. Nitrites were absent in most of tested salads and in the others their quantity was low (0.20-0.83 mg NaNO2·kg–1).
for citation: Wojcik-Stopczynska B.,Grzeszczuk M., 2004. THE ESTIMATION OF SOME CONSTITUENTS CONTENTS IN MINIMALLY PROCESSED VEGETABLE SALADS PURCHASED IN THE RETAIL NETWORK. Acta Sci.Pol., Technol. Aliment. 3(1), 157-165