Kale Greens Quality, Vitamin Retention and Nitrate Content as Affected by Preparation, Processing, and Storage

Sistrunk, W. A.

doi:10.1111/j.1365-2621.1980.tb04130.x

Cited by 10 publications

(9 citation statements)

References 2 publications

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“…Other workers (Sistrunk and Bradley 1975;Sistrunk et al 1977;Sistrunk 1980) found that steam blanched vegetables were higher in ascorbic acid than water blanched vegetables. Microwave and steam blanched green peas had a similar ascorbic acid concentration and both contained less ascorbic acid than water blanched green peas.…”

Section: Resultsmentioning

confidence: 95%

THE INFLUENCE OF BLANCH AND FREEZING METHODS ON THE QUALITY OF SELECTED VEGETABLES¹

Drake

Spayd

Thompson

1981

Journal of Food Quality

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Microwave blanced vegetables were lower in color and ascorbic acid than water or steam blanched vegetables. Shear values for microwave blanched asparagus were higher than the values for water or steam blanched. Drip loss was higher for microwave blanched green beans and peas than water or steam blanched. The reverse was true for asparagus. Sensory preference scores for color and flavor were very low for the microwave blanched vegetables. Little or no difference in quality was found between water and steam blanched vegetables. Individually quick frozen vegetables displayed less drip loss than common blast frozen vegetables and shear values were lower.

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Section: Resultsmentioning

confidence: 95%

THE INFLUENCE OF BLANCH AND FREEZING METHODS ON THE QUALITY OF SELECTED VEGETABLES¹

Drake

Spayd

Thompson

1981

Journal of Food Quality

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“…In opinion of Jaworska & Słupski (2001), in New Zealand spinach, the level of nitrates may vary from 449 to 3472 mg NO 3 -in 1 kg fresh matter. Industrial processing can affect nitrate and nitrite contents, with blanching being one of the main change factors (Sistrunk 1980). In opinion of Jaworska (2005b) blanching and freezing had a significant effect on a decrease of nitrate content in New Zealand spinach.…”

Section: Resultsmentioning

confidence: 99%

The Effect of Blanching, Freezing and Freeze-Storage on Changes of Some Chemical Compounds Content in New Zealand Spinach

Grzeszczuk

Jadczak²,

Podsiadlo

2007

Journal of Fruit and Ornamental Plant Research

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SummaryThe aim of the work conducted in [2003][2004] was the estimation of the effect of blanching, freezing and freeze-storage on the content of chosen chemical compounds in plants of New Zealand spinach grown from seedlings. The determinations included dry matter, total protein, L-ascorbic acid, titrable acidity, total sugars, crude fibre, total ash, pH, nitrates, nitrites and chlorophyll content in the experimental material (fresh, blanched, frozen and stored shoots with leaves of New Zealand spinach). Used in the experiment procedures had a significant effect on changes of dry matter, total protein, L-ascorbic acid, titrable acidity, total sugars, crude fibre, total ash content and pH. After blanching their losses reached respectively: 34. 9, 6.7, 70.2, 45.0, 56.3, 19.3, 52.9%, in relation to the raw material. However, the value of pH increased to 6.75. After freezing the losses, in relation to the blanched material, were: 21.7% for total protein, 21.4% -L-ascorbic acid, 27.3% -titrable acidity, 42.9% -total sugars, 4.5% -crude fibre, 2.5% -total ash, and pH decreased to 6.45. Frozen material was stored for 3, 6 and 9 months in a freezing chamber at -25 ÷ -27°C. The period of storage did not have statistically significant effect on the preservation of determined chemical components.

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“…Counter-flow water blanching did not increase product yield when compared to steam blanching. Sistrunk (1980), Lee (1958), Bomben et al (1973), andLathrop andLeung (1980) reported major quality differences between water and steam blanched vegetable products. In this study few differences in objective quality were noticed.…”

Section: Resultsmentioning

confidence: 98%

Energy Utilization During Blanching (Water vs Steam) of Sweet Corn and Subsequent Frozen Quality

Drake¹,

Swanson²

1986

Journal of Food Science

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A counter-flow water blancher required 44% less steam to blanch corn than a conventional steam tunnel blancher. On an hourly steam consumption basis, the counter-flow water blancher was 31% more efficient than the steam blancher. Total product yield was 1.5% greater with the steam blancher than with the counter-flow water blancher.Drip loss of the corn was greater with the counter-flow water blancher than with the steam blancher, but moisture content of the corn was also greater. Yellow color was darker for the counter-flow water blanched corn than the steam blanched. The use of the counter-flow water blancher to blanch corn resulted in substantial energy savings with little or no difference in quality when compared to the steam blanched product.

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Kale Greens Quality, Vitamin Retention and Nitrate Content as Affected by Preparation, Processing, and Storage

Cited by 10 publications

References 2 publications

THE INFLUENCE OF BLANCH AND FREEZING METHODS ON THE QUALITY OF SELECTED VEGETABLES¹

THE INFLUENCE OF BLANCH AND FREEZING METHODS ON THE QUALITY OF SELECTED VEGETABLES¹

The Effect of Blanching, Freezing and Freeze-Storage on Changes of Some Chemical Compounds Content in New Zealand Spinach

Energy Utilization During Blanching (Water vs Steam) of Sweet Corn and Subsequent Frozen Quality

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Kale Greens Quality, Vitamin Retention and Nitrate Content as Affected by Preparation, Processing, and Storage

Cited by 10 publications

References 2 publications

THE INFLUENCE OF BLANCH AND FREEZING METHODS ON THE QUALITY OF SELECTED VEGETABLES1

THE INFLUENCE OF BLANCH AND FREEZING METHODS ON THE QUALITY OF SELECTED VEGETABLES1

The Effect of Blanching, Freezing and Freeze-Storage on Changes of Some Chemical Compounds Content in New Zealand Spinach

Energy Utilization During Blanching (Water vs Steam) of Sweet Corn and Subsequent Frozen Quality

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THE INFLUENCE OF BLANCH AND FREEZING METHODS ON THE QUALITY OF SELECTED VEGETABLES¹

THE INFLUENCE OF BLANCH AND FREEZING METHODS ON THE QUALITY OF SELECTED VEGETABLES¹