Wyniki wyszukiwania - Biblioteka Nauki

Nowa wersja platformy, zawierająca wyłącznie zasoby pełnotekstowe, jest już dostępna.
Przejdź na https://bibliotekanauki.pl

Ograniczanie wyników

Znaleziono wyników: 3

Liczba wyników na stronie

Wyniki wyszukiwania

Wyszukiwano:
w słowach kluczowych: canning

Sortuj według:

Ogranicz wyniki do:

The Effect of Different Processing Methods on the Behavior of Minerals Content in Food Products

100%

Alshallash K. S. , Shahat M. , Ibrahim M. I. , Hegazy A. I. , Hamdy A. E. , Elnaggar I. A. , El-Wahed A. E.-W. N. A. , Taha I. M.

tom Vol. 24, nr 3

263--275

The goal of the current study was to determine the mineral content of different fruit varieties (Na, K, Ca, P, Mg, Fe, Zn, and Cu), as well as the effects of various processing methods (such as canning, drying, stewing, syrup process, and concentration of juices). All tested fruits that were subjected to various types of processing were exposed to a degree of mineral loss, varying from very little to high reduction. However, it still retains its nutritional value. All fig products have the greatest levels of most tested minerals, compared to other processed fruit products, particularly P and Fe. In turn, orange products supply higher quantities of Ca. On the other hand, apricot products have a comparable value of other minerals with those found in fig and orange products. Among canned juices, guava had the highest contents of Ca, P, and Fe, while mango scored the first juice as Mg and Zn supplying. Canned apricot halves contain the best amounts of K, Ca, P and Mg than the same products of apple and peach. Among jam products, fig jam has higher amounts of Na, Ca, P, Mg, and Fe than those found in other fruit jams. The concentration of fruit juices by vacuum-heating or dehydration of fruit produced higher mineral retentions than the fruit products that were processed by other techniques. The concentrated orange juice by vacuum-heating processing retained most of the minerals found in raw juice, also dried apricot sheet retained higher minerals than those retained in dehydrated whole apricot.

Effect of technological measures on the quality of canned banana desserts

84%

Jaworska G. , Kmiecik W. , Slupski J.

tom 07

nr 1

The banana fruit (yellow peel with brown flecks) were used for producing canned banana desserts. In first part of the investigation 17 samples were considered for various pre-treatment methods of bananas. Sliced bananas were blanched (at 80-82°C for 120 s) or soaked (24 h) in sugar syrup (10%, 30% and 50%) with L-ascorbic (0.2%) or citric (0.8-1.0%) acids, acid sodium sulphite (0.2%) and calcium chloride (1%). On the basis of the first part of the experiment, the best combinations were selected for further investigation. In the second part of the experiment the determinations concerned the effect of technological measures on the level of physico-chemical indices and on the sensorial traits of the bananas. In this part of investigetion all the applied methods of pre-treatment of banana slices ensure the production of good quality canned products. The applied calcium chloride had the most favourable effect, improving the hardness and sensory quality.

Evaluation of the effect of pretreatment and preservation on macro- i microelements retention in flageolet (Phaseolus vulgaris L.) bean seeds

67%

Slupski J.

nr 4

Background. Legume seeds, including beans, are a good source of mineral constituents. The level of these compounds depends among other factors, on the species, cultivar and the methods of processing applied. However, there are no studies in the literature which deal with the content of mineral constituents in physiologically immature bean seeds. Material and methods. The aim of this study was to evaluate the retention of ash and 13 mineral constituents in immature seeds of three bean cultivars. The investigation included raw, blanched and cooked seeds and three products prepared for consumption after 12-month storage: a frozen product obtained using the traditional method (blanchingfreezing-frozen storage-cooking); a frozen product obtained using the modified method (cooking-freezing-frozen storage-defrosting and heating in a microwave oven); and a sterilized canned product. Results. The application of technological processes; the storage of frozen and sterilized products; and the preparation of frozen products for consumption had an effect on minerals content in finished products. The frozen product obtained using the modified method retained greater amounts of the investigated elements (apart from calcium, lead and cadmium) than the traditional frozen product. Canned bean seeds retained less ash, phosphorus, potassium, calcium, magnesium, sodium and iron than the products of the two ways of freezing, while the retention of the remaining constituents depended on the cultivar. Conclusions. Modified method of freezing of immature bean seeds resulted in greater retention of the investigated components in products prepared for consumption than the traditional method of freezing or canning.

Wstęp. Nasiona roślin strączkowych, w tym fasoli, są dobrym źródłem składników mineralnych. Poziom tych związków zależy między innymi od gatunku, odmiany i metod przetwarzania. W literaturze nie ma informacji na temat zawartości składników mineralnych w nasionach fasoli o niepełnej dojrzałości. Materiał i metody. W pracy oceniano retencję popiołu i 13 składników mineralnych w niedojrzałych nasionach fasoli trzech odmian. Badania obejmowały surowe, blanszowane, gotowane nasiona i trzy produkty przygotowane do spożycia po przechowywaniu przez 12 miesięcy: mrożone produkty otrzymane metodą tradycyjną (blanszowanie-mrożenie-zamrażalnicze przechowywanie-gotowanie), mrożone produkty uzyskane z użyciem metody zmodyfikowanej (gotowanie-mrożenie-zamrażalnicze przechowywanie-rozmrażanie i podgrzanie w kuchence mikrofalowej) oraz konserwy sterylizowane. Wyniki. Zastosowane zabiegi technologiczne, przechowywanie produktów mrożonych i sterylizowanych oraz przygotowanie produktów mrożonych do spożycia miało wpływ na zawartość składników mineralnych w produktach gotowych. Mrożone produkty uzyskane metodą zmodyfikowaną miały większe ilości badanych składników (z wyjątkiem wapnia, ołowiu i kadmu) niż produkty mrożone tradycyjnie. Nasiona fasoli sterylizowane w puszkach miały mniej popiołu, fosforu, potasu, wapnia, magnezu, sodu i żelaza niż produkty z obu sposobów mrożenia, natomiast od odmiany zależała retencja pozostałych składników.