Effect of cooking, microwave cooking and freezing-thawing processes on total carotene content in leafy vegetables
1993
Sobajic, S. | Miric, M. | Lalic, Z. | Djordjevic, B. (Univerzitet u Beogradu, Beograd (Yugoslavia). Farmaceutski fakultet, Zavod za bromatologiju)
Effects of cooking, microwave cooking and blanching (freezing) thawing processes on total carotene content in green leaves of savoy cabbage (Brassica oleracea var. sabauda, L.), beet-mangel (Beta vulgaris, subsp. cicla F. hortensis, L.)., horse-radish (Cochlearia armoriaca, L.) and nettle (Urtica dioica, L.) were evaluated in this paper. The loss of soluble solids from vegetables during thermal treatment was taken into consideration. Total carotene content in fresh samples of savoy cabbage, beet, horse-radish and nettle were 14.9, 40.2, 29.6 and 33.9 mg/100 g (on dry matter basis) respectively. After cooking and microwave cooking all samples had higher carotene content than fresh ones. The blanching treatment followed by freezing and thawing processes resulted in smaller increase of carotene content in 3 samples than in other cooking processes and in beet leaves a decrease of carotene was found.
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