MODIFICATIONS IN THE MINERAL CONTENT OF GREEN ASPARAGUS (ASPARAGUS OFFICINALIS, L.) DURING DEVELOPMENT AND PROCESSING (BLANCHING AND CANNING) |
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| Authors: | G. LÓ PEZ,G. ROS,F. RINCÓ N,C. MARTÍ NEZ,M. PERIAGO,J. ORTUÑ O |
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| Affiliation: | Department of Food Science Veterinary Faculty, University of Murcia Campus de Espinardo 30071-Murcia, Spain;Department of Food Science and Technology Edificio C, Campus de Rabanales University of Córdoba 14005-Córdoba, Spain |
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| Abstract: | Five commercial sizes of green asparagus (fine, middle, thick, very thick and extra thick) were examined at different stages of commercial treatment (blanched and canned) to study possible changes in six minerals (Cu, Zn, Fe, Mn, Ca and Mg) and the ash content. Significant changes were only found in the Fe and Mg content in washed asparagus of different commercial sizes. Blanching must be considered a moderate step because it only modified the levels of the Fe and Ca in some sizes. Canning, however, resulted in a leaching of Cu, Zn, Mn, Fe and Mg, and the up-take of Ca. The size of green asparagus was a source of variation in the Mn, Fe and Ca contents after canning. The highest gains after canning for Ca were detected in the biggest sizes. |
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