Loss of ascorbic acid in some fruits and vegetables during quick freezing

被引:0
作者
Katsaboxakis, K
Papanicolaou, D
机构
关键词
ascorbic acid; freezing; vegetables; fruits;
D O I
暂无
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Changes in L-ascorbic acid (L-AA) and dehydroascorbic acid (ADA) during quick freezing of raw and blanched okras (Hibiscus esculentus L.), beans and peas and raw cut red pepper and whole kiwi fruit, were studied. The last two products are very rich in ascorbic acid and are usually frozen without blanching. It was found that during freezing of fresh okras and beans around half of the initial L-ascorbic acid content was reduced, mostly to dehydroascorbic acid. The major changes in ascorbic acid were observed when the product temperature was from -1 degrees C to - 8 degrees C where the maximum of water crystallization occurs and physicochemical reactions are accelerated. No significant changes in L-ascorbic acid were observed during freezing of the same vegetables which had been blanched in water. The degradation of L-ascorbic acid by freezing of fresh peas, cut red pepper and whole kiwi fruit was also not significant.
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页码:133 / 141
页数:9
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