Effect of maturity stage on the content of ash components in raw and preserved grass pea (Lathyrus sativus L.) seeds.
The grains of grass pea cultivar krab of dry matter content at the level of 26-40 g/100 g were used in the production of preserves by freezing and canning in air tight containers. The content of ash and its alkalinity and of potassium, magnesium, calcium, iron, total phosphorus, and phytic phosphorus was determined in raw and blanched material, in frozen products stored for six months and then cooked to consumption consistency, and in sterilized canned products after the same storage period. With the increasing degree of maturity the content of all the above constituents calculated per 100 g fresh matter, increased. Blanching considerably reduced the level of ash and its alkalinity, of potassium, and of phytic phosphorus. The cooking of frozen seeds and the sterilization in salty brine caused a reduction of the components analysed except for the content of ash, its alkalinity, and of calcium. In comparison with canned sterilized preserves in cooked frozen grains a higher content of all the mineral components was determined.
Lisiewska
Zofia
Z
Department of Raw Materials and Processing of Fruit and Vegetables, Agricultural University of Krakow, Poland. rrlisiew@cyf-kr.edu.pl
Korus
Anna
A
Kmiecik
Waldemar
W
Gebczyński
Piotr
P
D055598:Chemical Phenomena; D002627:Chemistry, Physical; D005511:Food Handling / Q000379:methods; D005519:Food Preservation / Q000379:methods*; D005628:Frozen Foods / Q000032:analysis; D006358:Hot Temperature; D027807:Lathyrus / Q000737:chemistry* / Q000254:growth & development; D009753:Nutritive Value; D012639:Seeds / Q000737:chemistry*; D014131:Trace Elements / Q000032:analysis
D014131:Trace Elements