Retention of mineral constituents in frozen brassicas depending on the method of preliminary processing of the raw material and preparation of frozen products for consumption |
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Authors: | Waldemar Kmiecik Zofia Lisiewska Anna Korus |
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Affiliation: | (1) Department of Raw Materials and Processing of Fruit and Vegetables, Agricultural University, 30-149 Kraków, 122 Balicka Street, Kraków, Poland |
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Abstract: | The content of ash, P, K, Ca, Mg, Na, Fe, Zn, Mn, Cu, Cr and Ni was determined in four species of brassicas: Brussels sprouts,
broccoli, and green and white cauliflowers. The investigation covered the raw material, the material blanched or cooked before
freezing and frozen products after 12 months of refrigerated storage and prepared for consumption. Frozen products were obtained
by the traditional method of freezing the blanched material or by the modified method of freezing the cooked material. The
processing of vegetables before freezing (washing, grinding, blanching or cooking) caused statistically significant decreases
in most constituents analysed. Blanching did not basically change the content of sodium and calcium; or that of chromium in
both types of cauliflower; copper and nickel in white cauliflower; and nickel and phosphorus in Brussels sprouts. Cooking
in brine, however, caused increases in the content of ash, sodium and calcium in white cauliflower, decreases in the content
of potassium and iron and, in some species, of the remaining constituents. In comparison with the traditional method, a greater
content of most analysed elements was found in frozen products obtained by the modified technology and prepared for consumption.
However, no significant differences were noted in the level of chromium in all the samples; in the level of calcium in broccoli
and green cauliflower; of nickel in broccoli; of nickel, copper and zinc in white cauliflower; and of copper in green cauliflower. |
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Keywords: | Brassicas Minerals Blanching Cooking Freezing Preparing for consumption |
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