Thiamin and ascorbic acid content and retention were determined
in raw, blanched, pouched and canned green beans immediately
after processing and after storage for four months at room temperature
or at 37.5°C. Ascorbic acid was also determined in raw, pouched
and canned Royal Ann cherries immediately after processing and after
storage for six months at room temperature. Five replicates of green
beans and three replicates of cherries were assayed. Compared to the
raw green beans, the blanched green beans were higher in apparent
thiamin and lower in ascorbic acid. There was significantly more
thiamin and ascorbic acid in the pouched green beans and more
ascorbic acid in the pouched cherries than in the canned ones.
There were no significant losses in these two vitamins in the
pouched and canned products after four months storage at room
temperature. These vitamins, however, were significantly lower
in the pouched and canned products after four months storage
at 37.8°C. The liquid portions of the pouched products had significantly
higher concentrations of these water soluble vitamins
than the canned ones. However, the total amount of liquid portion
was lower in the pouched than in the canned products, leading
to smaller total vitamin losses in the pouched products.
Canned green beans were yellower and lighter in color than
pouched green beans. Pouched cherries were significantly darker
red than the canned cherries. The pouched products were firmer
in texture than the canned. Results of this study demonstrate
that pouched green beans and cherries have a better nutritional
value, color and texture than the canned ones. / Graduation date: 1983
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27489 |
| Date | 19 July 1982 |
| Creators | Abou-Fadel, Olga Samir |
| Contributors | Miller, Lorraine T. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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