Thiamine, riboflavin, niacin and color retention in canned small white and garbanzo beans as affected by sulfite treatment
1978
LUH, B S. | KARBASSI, MAHMOUD | Schweigert, B. S.
The sulfite soaking process was applied to canning of dry beans for color improvement. The process involves presoaking California small white (CSW) and Garbanzo beans in water containing 0.05—0.15% sodium bisulfite for 12 hr, followed by thorough washing, blanching, rinsing and canning. Canned CSW and garbanzo beans showed an improvement in color through the sodium bisulfite soaking process. The level of residual SO² in the canned beans increased as the concentration of NaHSO₃ in the soaking water was increased. The residual SO₂ content was 3.1‐3.4 ppm in the canned CSW presoaked in 0.15% NaHSO₃, and 9.2‐9.8 ppm in the canned garbanzo beans. Data presented in this investigation show the loss of more thiamine at higher concentrations of NaHSO₃ (0.10—0.15%). Riboflavin and niacin were largely retained in the NaHSO₃ soaking treatment prior to canning.
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