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VITAMIN B 1 AND VITAMIN B 2 (G) CONTENT OF VEGETABLES AS INFLUENCED BY QUICK‐FREEZING AND CANNING 1, 2
Author(s) -
FELLERS C. E.,
ESSELEN W. B.,
FITZGERALD G. A.
Publication year - 1940
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1940.tb17209.x
Subject(s) - blanching , spinach , asparagus , food science , vitamin , chemistry , legume , watercress , vitamin c , botany , biology , biochemistry
SUMMARY Controlled samples from the same lots of asparagus, peas, lima beans, and spinach were quick‐frozen and canned by commercial methods and their vitamin B 1 and vitamin B 2 (G) content was compared with that of the raw vegetables. Fresh asparagus, peas, lima beans, and spinach were found to contain 65, 133, 67, and 36 International Units of vitamin B 1 , and 53, 70, 122, and 145 Bourquin‐Sherman units of vitamin B 2 (G) per 100 grams, respectively. Asparagus, peas, lima beans, and spinach retained 78, 97, 46, and 94 per cent of their vitamin B t and 95, 100, 84, and 91 per cent of their vitamin B 2 (G), respectively, when quick‐frozen; and 72, 60, 28, and 71 per cent of their vitamin B 1 and 98, 100, 70, and 45 per cent of their vitamin B 2 (G) content, respectively, when canned. The length of the blanching period may influence the vitamin B 1 and B 2 (G) content of quick‐frozen and canned vegetables. Because of the solubility of these vitamins in water, minimum blanching periods consistent with the requirements are recommended. In conclusion, it may be stated that both quick‐frozen and canned vegetables retain nutritionally significant percentages of vitamins B 1 and B 2 (G) and both types of preserved foods are good sources of these two water‐soluble vitamins.