ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The sulfite soaking process was applied to canning of dry beans for color improvement. The process involves presoaking California small white (CSW) and Garbanzo beans in water containing 0.05—0.15% sodium bisulfite for 12 hr, followed by thorough washing, blanching, rinsing and canning. Canned CSW and garbanzo beans showed an improvement in color through the sodium bisulfite soaking process. The level of residual SO2 in the canned beans increased as the concentration of NaHSO3 in the soaking water was increased. The residual SO2 content was 3.1-3.4 ppm in the canned CSW presoaked in 0.15% NaHSO3, and 9.2-9.8 ppm in the canned garbanzo beans. Data presented in this investigation show the loss of more thiamine at higher concentrations of NaHSO3 (0.10—0.15%). Riboflavin and niacin were largely retained in the NaHSO3 soaking treatment prior to canning.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1978.tb02322.x
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