Influence of drying method and storage time on selected quality attributes of edible green parts of spinach (Spinacia Oleracea L.), New Zealand spinach (Tetragonia Tetragonioides) and lambsquarter (Chenopodium Album L.)
Grzegorz Fiutak , Ryszard Macura , Ladislav Staruch , Krzysztof Surówka
AbstractThe aim of the study was to determine the effect of homogenization, drying method and 12-months storage on the content of chlorophylls, carotenoids and vitamin C in the edible leafy vegetables: spinach (Spinacia oleracea L.), New Zealand spinach (Tetragonia tetragonioides) and lambsquarter (Chenopodium album L.). In all the analyzed plants, freeze-drying was a method which allowed a the better retention of chlorophylls and carotenoids compared to the convection drying. Pre-processing of lambsquarter, involving homogenization prior to freeze-drying, resulted in higher pigment contents in dried product compared to the variant undergoing freeze-drying without such treatment and that dried traditionally. During a 1 year of storage the losses of chlorophyll a in the freeze-dried products were the lowest in the spinach prehomogenated prior to freeze-drying (13.2%); whereas the highest were in traditionally dried lambsquarter (58.4%) and spinach (57.4%). The greatest losses of vitamin C were noted in traditionally dried spinach (91%).
|Publication size in sheets||0.65|
|Book||Staruch Ladislav, Sekretár Stanislav (eds.): Additives and contaminants in foodstuffs 2019, 2019, Slovenská chemická knižnica FCHPT STU, ISBN 978-80-8208-010-3, 265 p.|
|Keywords in English||vitamin c, carotenoids, chlorophylls, green leafs, freeze-drying|
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