Premium
Variation of Vitamin Concentration and Retention in Canned Snap Beans from Three Processing Plants During Two Years
Author(s) -
BUREN J. P.,
LEE C. Y.,
MASSEY L. M.
Publication year - 1982
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.1365-2621.1982.tb04979.x
Subject(s) - ascorbic acid , food science , vitamin , chemistry , folic acid , carotene , vitamin c , raw material , legume , botany , biology , biochemistry , organic chemistry , medicine
A statistical evaluation of vitamin status during canning was obtained from samplings of raw, blanched and canned snap beans. With the exception of folic acid retention, it was not possible to distinguish the separate plants. This leads to the expectation that the season averages of vitamins from processing plants obtaining material from the same area would be similar. Retention percentages were lower for thiamin, folic acid and B 6 than for ascorbic, which was lower than for carotene. Raw material was a source of variation. Average concentrations in drained canned beans, dry weight basis were: ascorbic acid, 116 mg/100g; carotene, 22 μg/g; thiamin, 3.4 μg; B 6 , 5.3 μg/g; and folic acid, 7.3 μg/g.