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Ascorbic Acid Retention in Retort Pouched Green Beans
Author(s) -
CHEN T. S.,
GEORGE W. L.
Publication year - 1981
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.1365-2621.1981.tb04932.x
Subject(s) - retort , flavor , food science , chemistry , ascorbic acid , organic chemistry
The L‐ascorbic acid (AA) retention in and sensory quality of green beans processed under home‐canning conditions in retort pouches and metal cans were compared. Green beans processed in cans retained slightly more AA than that processed in the pouches, possibly due to overprocessing of the pouched product. Metal cans offered better AA retention in the green beans than the retort pouches during 11 wk of storage at 21°C, due mainly to a higher rate of AA degradation occurring in the pouched product during the first week of storage. Sensory evaluation showed that the retort pouched beans were significantly better (p < 0.05) than the canned green beans in flavor, texture, and overall acceptance, but not in color.