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Vitamin Retention, Color and Texture in Thermally Processed Green Beans and Royal Ann Cherries Packed in Pouches and Cans
Author(s) -
ABOUFADEL O. S.,
MILLER L. T.
Publication year - 1983
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.1365-2621.1983.tb14930.x
Subject(s) - food science , chemistry , ascorbic acid , vitamin c , texture (cosmology) , artificial intelligence , computer science , image (mathematics)
Thiamin (B‐1) ascorbic acid (AA) and vitamin B‐6 (B‐6) were determined in pouched and canned green beans immediately after processing and after storage at 24–26°C or 38°C. AA and B‐6 were also determined in pouched and canned cherries before and after storage at 24–26°C. There was significantly more B‐1 and AA in drained pouched green beans, and more AA in drained pouched cherries than in canned ones. B‐6 values in the solids of the pouched and canned products were not significantly different. These three vitamins were significantly reduced in drained pouched and canned green beans after storage at 38°C. B‐6 was significantly reduced in the stored cherries. Compared to canned, the pouched products were brighter and firmer in texture.