Wpływ mrożenia i sterylizacji na zawartość aminokwasów i jakość białka w produktach z nasion fasoli zwyczajnej (Phaseolus vulgaris L.) o niepełnej dojrzałości
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2014, Vol 21, Issue 2
Abstract
The objective of the research study was to assess the content of amino acids in seeds of two cultivars (‘Igo ł omska’ and ‘Laponia’) of common bean harvested at the wax stage of maturity and the impact of canning method on the content of those components. Analyzed were: raw seeds, cooked seeds, products frozen using a traditional method, and products of a convenience foods type (frozen using a modified method and sterilized). The traditional fr eezing met hod consisted in: blanching, fr eezing, frozen storage, and cooking; the modified method in: cooking, fr eezing, frozen storage, defrosting, and heating in a mi- crowave oven. The raw seeds of bean harvested at the wax stage of maturity and with a content of dry matter of about 40 g/100 g contained 7085-7886 mg of amino acids per 100 g of edible portion. A techno- logical treatment and the process of preparing the products to be ready-to-eat caused the contents of indi- vidual amino acids to change within a range between -33% and +27% compared to the raw material. The nutritional value of protein was limited by sulphur containing amino acids, thus, its quality was reduced. In the ready-to-eat products, the EAA index (of essential amino acids) ranged between 118 and 139. The
Authors and Affiliations
Jacek Słupski, Anna Korus
Keywords
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- EP ID EP142260
- DOI 10.15193/zntj/2014/93/151-163
- Views 66
- Downloads 0
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