ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
“Total” ascorbic acid (TAA), L-ascorbic acid (L-AA), dehydro-ascorbic acid (DHAA), and diketogulonic acid (DKGA) were determined in fresh green peppers, frozen blanched peppers, and frozen unblanched peppers. L-AA accounted for 97% of the TAA in fresh peppers. Freezing resulted in a 9.2% decrease of TAA, a 15% decrease in L-AA, a 5% increase in DHAA and 1% increase in DKGA. Blanching did not affect the ascorbic acid levels of frozen peppers. DHAA remained relatively constant at 10% of the TAA during frozen storage. DKGA increased during frozen storage to 15% of the TAA. L-AA decreased after 8 months frozen storage (-18°C) to 75% of the TAA. Unblanched frozen peppers were superior in flavor, texture, and appearance to the blanched frozen peppers.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1978.tb02347.x
