Premium
KALE GREENS QUALITY, VITAMIN RETENTION AND NITRATE CONTENT AS AFFECTED BY PREPARATION, PROCESSING, AND STORAGE
Author(s) -
SISTRUNK W. A.
Publication year - 1980
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.1365-2621.1980.tb04130.x
Subject(s) - blanching , riboflavin , ascorbic acid , chemistry , food science , vitamin c , vitamin , nutrient , biochemistry , organic chemistry
The influence of blanching method, detergent, wash water volumes, hydrocooling and storage of the canned product on quality and retention of nutrients and nitrates in kale greens was evaluated. The greens blanched in steam retained more ascorbic acid, riboflavin and nitrates, and darker liquor in the canned product. Dipping the raw product in detergent before washing resulted in lower nitrates and higher riboflavin. Low volume sprays resulted in less physical breakage and better retention of carotene, nitrates, color, and texture. Hydrocooling after blanching leached out more ascorbic acid, riboflavin, nitrates, and color. The changes in quality and nutrients during processing and storage were affected by processing variables and significant interactions between variables.