EFFECT OF PROCESSING METHODS ON SPINACH - PROXIMATE COMPOSITION IN FATTY-ACIDS AND SOLUBLE-PROTEIN

被引：11

作者：

MURCIA, MA ^{[1
]}

VERA, A ^{[1
]}

GARCIACARMONA, F ^{[1
]}

机构：

[1] UNIV MURCIA,FAC BIOL,E-30080 MURCIA,SPAIN

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1992年 / 59卷 / 04期

关键词：

SPINACH; MOISTURE; CRUDE AND SOLUBLE PROTEIN; LIPID; ASH; FATTY ACIDS;

D O I：

10.1002/jsfa.2740590408

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The proximate composition and fatty acid content of spinach were determined in two processing stages. Crude protein and ash content were 2.89% and 1.96%, respectively. The total lipid content was 0.61%. The predominant fatty acids were palmitic (16:0), hexadecadienoic (16:2), hexadecenoic (16:1), stearic and hexadecatrienoic (18:0 and 16:3), oleic (18:1), linoleic (18:2) and linolenic (18:3). Little loss was observed as a result of processing. Soluble protein content showed losses of up to 87% during processing.

引用

页码：473 / 476

页数：4

共 18 条

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