EFFECT OF CULINARY AND TECHNOLOGICAL TREATMENT ON MAGNESIUM RETENTION IN FOURTEEN SPECIES OF VEGETABLES

Electronic journal of Polish agricultural universities

Jacek S³upski¹  Piotr Gêbczyñski¹  Anna Korus¹  Zofia Lisiewska¹ 

[1] Department of Fruit, Vegetable and Mushroom Processing, University of Agriculture in Cracow, Poland

关键词: vegetables;    blanching;    cooking;    freezing;    Nutrient Density;    Magnesium;   

DOI  :  

来源: Polish Agricultural Schools of Higher Education

【 摘 要 】

Inthisstudywetestedthehypothesisthataproductsubjectedtoasingletreatmentinwater(modifiedtechnologyndash;aconveniencefood)willcontainmoremagnesiumthantheonesubjectedtoatwofoldtreatment(traditionaltechnology).Moreover,withhighermagnesiumretention,thenutrientdensity(ND)oftheproductwillalsobehigher,aswillbetheintakeofmagnesiuminaportionofvegetablesexpressedasapercentageofrecommendeddietaryallowance(RDA).Infreshvegetables,thehighestmagnesiumcontentwasfoundinspinachandthelowestinwhitecauliflower.Invegetablespreparedforconsumption,magnesiumretentionwashighestinfrozenproductsobtainedusingthemodifiedtechnology,followedbycookedfreshvegetables,withthelowestretentioninproductobtainedusingthetraditionaltechnology.TheabovesequenceofmagnesiumcontentalsoappliedtoNDandRDAvalues,theNDvalueseasilyexceeding100%forallthesamplesexamined.

【 授权许可】

Unknown