Determination of nutritive changes of canned mushrooms (Agaricus bisporus) during storage period
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| Natura: | Artículo científico |
| Lingua: | en |
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Colegio de Postgraduados
2001
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| _version_ | 1876442171039547392 |
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| author | Necla Caglarlrmak |
| author_facet | Necla Caglarlrmak |
| contents | Determination of nutritive changes of canned mushrooms (Agaricus bisporus) during storage period Necla Caglarlrmak Kemal Unal Semih Otles Biología canning vitamins minerals Blanching proximate Mushrooms (A. bisporus) have a high nutritive value. Consuming fresh mushrooms is notproductive because of enzyme activity and other limiting factors. The canning process is onefood treatment that provides long product shelf-life. The changes of nutrients were determinedby proximate composition: fat, protein, moisture, ash, and total carbohydrates. Minerals:Zn, Cu, K, Na, Ca, Cr, and P. Water soluble vitamins: B1 (thiamine), B2 (riboflavin),folic acid, pantothenic acid, niacin and vitamin C (L-ascorbic acid). These nutrients weredetermined on both fresh mushrooms and during storage for six months. The analyses weremade at one and one-half month intervals. Mushrooms were exposed to blanching in thecanning process and were sterilized. During blanching and storage, usually the nutritive contentschanged. Values of freshly canned and stored products (the first value in parenthesisbelongs to the fresh product, the second value represents the end of the six month storageperiod) were (%): fat (0.35-0.30), protein (3.43-2.24), moisture (91.73-92.02), ash (0.71-1.60),total carbohydrate (3.78-3.84). Minerals (ppm): Zn (5.47-1.70), Cu (1.59-3.79), K (2445.50-140.40), Na (171.59-6596.13), Fe (8.73-9.20), Ca (39.60-68.06), Cr (trace-trace), P (882.30-446.40). Vitamins (mg/100g): B1 (thiamine) (0.094-0.028), B2 (riboflavin) (0.396-0.176), folicacid (0.078-0.020), vitamin C (ascorbic acid) (5.72-2.31), pantothenic acid (2.29-1.22), niacin(5.35-4.29). 2001 artículo científico 1534-2581 https://www.redalyc.org/articulo.oa?id=68513203 en http://www.redalyc.org/revista.oa?id=685 Micología Aplicada International application/pdf Colegio de Postgraduados Micología Aplicada International (México) Num.2 Vol.13 |
| format | Artículo científico |
| id | redalyc_68513203 |
| institution | Redalyc |
| language | en |
| publishDate | 2001 |
| publisher | Colegio de Postgraduados |
| spellingShingle | Determination of nutritive changes of canned mushrooms (Agaricus bisporus) during storage period Necla Caglarlrmak Biología canning vitamins minerals Blanching proximate Determination of nutritive changes of canned mushrooms (Agaricus bisporus) during storage period Necla Caglarlrmak Kemal Unal Semih Otles Biología canning vitamins minerals Blanching proximate Mushrooms (A. bisporus) have a high nutritive value. Consuming fresh mushrooms is notproductive because of enzyme activity and other limiting factors. The canning process is onefood treatment that provides long product shelf-life. The changes of nutrients were determinedby proximate composition: fat, protein, moisture, ash, and total carbohydrates. Minerals:Zn, Cu, K, Na, Ca, Cr, and P. Water soluble vitamins: B1 (thiamine), B2 (riboflavin),folic acid, pantothenic acid, niacin and vitamin C (L-ascorbic acid). These nutrients weredetermined on both fresh mushrooms and during storage for six months. The analyses weremade at one and one-half month intervals. Mushrooms were exposed to blanching in thecanning process and were sterilized. During blanching and storage, usually the nutritive contentschanged. Values of freshly canned and stored products (the first value in parenthesisbelongs to the fresh product, the second value represents the end of the six month storageperiod) were (%): fat (0.35-0.30), protein (3.43-2.24), moisture (91.73-92.02), ash (0.71-1.60),total carbohydrate (3.78-3.84). Minerals (ppm): Zn (5.47-1.70), Cu (1.59-3.79), K (2445.50-140.40), Na (171.59-6596.13), Fe (8.73-9.20), Ca (39.60-68.06), Cr (trace-trace), P (882.30-446.40). Vitamins (mg/100g): B1 (thiamine) (0.094-0.028), B2 (riboflavin) (0.396-0.176), folicacid (0.078-0.020), vitamin C (ascorbic acid) (5.72-2.31), pantothenic acid (2.29-1.22), niacin(5.35-4.29). 2001 artículo científico 1534-2581 https://www.redalyc.org/articulo.oa?id=68513203 en http://www.redalyc.org/revista.oa?id=685 Micología Aplicada International application/pdf Colegio de Postgraduados Micología Aplicada International (México) Num.2 Vol.13 |
| title | Determination of nutritive changes of canned mushrooms (Agaricus bisporus) during storage period |
| topic | Biología canning vitamins minerals Blanching proximate |
| url | https://www.redalyc.org/articulo.oa?id=68513203 |