Premium
The vitamin C and thiamin contents of quick frozen peas
Author(s) -
MORRISON MARY H.
Publication year - 1974
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1974.tb01798.x
Subject(s) - blanching , food science , vitamin , thiamine , chemistry , vitamin c , zoology , biology , biochemistry
Summary The effect of maturity, variety, post‐vining delay and various stages in commercial processing, including cleaning, blanching, freezing and end‐cooking, on the vitamin C and thiamin contents of quick frozen peas has been studied. As the peas matured, the vitamin C content decreased but there was no correlation between maturity and thiamin content. The vitamin C content of six varieties was approximately constant, but one variety had an unexpectedly low thiamin content. In most cases, post‐vining delay had a detrimental effect on the vitamin C content whereas immature (but not mature) peas showed an increase in thiamin content. On average, frozen peas retained 80% of the original vitamin C content and 90% of the thiamin content. Cooking caused a further loss of vitamin C so that, at the point of consumption, the frozen peas retained approximately 55% of the fresh value for this nutrient.