Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu

Biblioteka Uniwersytetu Przyrodniczego w Poznaniu

Nauka Przyroda Technologie

Thomson Routers Master List

Scopus

Ebsco

Directory of Open Acces Journals

CBR- Open Access Journals in Poland

FOOD SCIENCE CENTRAL

Index Copernicus Journal Master List

Pubmed Medline

Polska Bibliografia Naukowa

Creaive Commons

Creative Commons licence CC BY-NC (Attribution-NonCommercial)
Issue 10 (2) 2011 pp. 199-208

Jacek Słupski

University of Agriculture in Krakow

Effect of freezing and canning on the content of vitamin C in immature seeds of five cultivars of common bean (Phaseolus vulgaris L.)

Abstract

 

Background. Legumes are usually consumed when physiologically mature, as dry seeds, however, flageolet beans seeds are also consumed immature. They are harvested when dry matter content is about 40%, pods are filled, grown, seeds succulent, showing green or light green colour and do not require lengthy thermal processing when prepared for consumption.
Material and methods. The aim of this study was to evaluate vitamin C content in immature seeds of five bean cultivars harvested when dry matter content was 40%. The analysis included raw, blanched and cooked fresh seeds and three products prepared for consumption after 0, 4, 8 and 12 months of storage: frozen products obtained using the traditional method (blanching–freezing–frozen storage–cooking), frozen products obtained using a modified method (cooking–freezing–frozen storage–thawing and heating in a microwave oven), a ready-to-eat product to consumption at ambient temperature, and canned products obtained by sterilization.
Results. The application of technological processes, frozen and sterilized products storage, and the preparation for consumption had a cumulative effect in retention vitamin C content on final products.
Conclusion. Comparing frozen seeds obtained by modified method with seeds treated by traditional method, generally, this one could retain more vitamin C. Canned seeds retained significantly less vitamin C than other frozen products.

 

Keywords: flageolet bean seeds, vitamin C, cooking, freezing, frozen storage, canning
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/6_2_2011.pdf

For citation:

MLA Słupski, Jacek. "Effect of freezing and canning on the content of vitamin C in immature seeds of five cultivars of common bean (Phaseolus vulgaris L.)." Acta Sci.Pol. Technol. Aliment. 10.2 (2011): 199-208.
APA Słupski J. (2011). Effect of freezing and canning on the content of vitamin C in immature seeds of five cultivars of common bean (Phaseolus vulgaris L.). Acta Sci.Pol. Technol. Aliment. 10 (2), 199-208
ISO 690 SłUPSKI, Jacek. Effect of freezing and canning on the content of vitamin C in immature seeds of five cultivars of common bean (Phaseolus vulgaris L.). Acta Sci.Pol. Technol. Aliment., 2011, 10.2: 199-208.