Graduate Thesis Or Dissertation
 

Thiamin and ascorbic acid retention and visual and textural qualities in thermally processed and stored green beans and Royal Ann cherries packed in pouches and cans

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  • Thiamin and ascorbic acid content and retention were determined in raw, blanched, pouched and canned green beans immediately after processing and after storage for four months at room temperature or at 37.5°C. Ascorbic acid was also determined in raw, pouched and canned Royal Ann cherries immediately after processing and after storage for six months at room temperature. Five replicates of green beans and three replicates of cherries were assayed. Compared to the raw green beans, the blanched green beans were higher in apparent thiamin and lower in ascorbic acid. There was significantly more thiamin and ascorbic acid in the pouched green beans and more ascorbic acid in the pouched cherries than in the canned ones. There were no significant losses in these two vitamins in the pouched and canned products after four months storage at room temperature. These vitamins, however, were significantly lower in the pouched and canned products after four months storage at 37.8°C. The liquid portions of the pouched products had significantly higher concentrations of these water soluble vitamins than the canned ones. However, the total amount of liquid portion was lower in the pouched than in the canned products, leading to smaller total vitamin losses in the pouched products. Canned green beans were yellower and lighter in color than pouched green beans. Pouched cherries were significantly darker red than the canned cherries. The pouched products were firmer in texture than the canned. Results of this study demonstrate that pouched green beans and cherries have a better nutritional value, color and texture than the canned ones.
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