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Some Mineral Concentration Modifications during Pea Canning
Author(s) -
RINCÓN F.,
ZURERA G.,
MORENO R.,
ROS G.
Publication year - 1990
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.1365-2621.1990.tb05221.x
Subject(s) - pisum , sativum , zinc , copper , chemistry , mineral , magnesium , atomic absorption spectroscopy , zoology , horticulture , food science , botany , metallurgy , biology , biochemistry , materials science , physics , organic chemistry , quantum mechanics
Changes in the mineral content of peas ( Pisum sativum , L.) as a function of size during commerical processing were studied. Peas were divided into four levels of maturity, and samples were taken on different sizes of peas at various stages of the canning process. Mineral content was determined by atomic absorption spectrophotometry. significant changes were found in the content of copper, iron, magnesium and zinc during commercial canning, but these were dependent on pea size only in the case of copper, iron and zinc. Highest total losses for copper and zinc were obtained in immature stages while iron losses were highest at mature stages.