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The vitamin C content of quick frozen green beans
Author(s) -
MORRISON MARY H.
Publication year - 1975
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.1365-2621.1975.tb00003.x
Subject(s) - blanching , phaseolus , food science , vitamin , vitamin c , chemistry , horticulture , biology , biochemistry
Summary The effect of maturity, variety, post‐harvest delay and various stages in processing, including cleaning, blanching and end‐cooking, on the vitamin C content of quick frozen green beans ( Phaseolus vulgaris ) has been studied. The vitamin C content of eight varieties showed considerable variation but no correlation with maturity was observed. Post‐harvest delay and processing caused a noticeable reduction in vitamin C content. The overall retention of vitamin C in both whole and sliced frozen beans was approximately 75%. After cooking, fresh manually sliced beans retained 59% of the original vitamin C content compared with 44% for the commercially frozen sliced beans.