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Effects on Mineral Content of Different Methods of Preparing Frozen Root Vegetables

Department of Raw Materials and Processing of Fruit and Vegetables, Agricultural University, Balicka 122, 31–149 Krakow, Poland; rrlisiew{at}cyf-kr.edu.pl

W. Kmiecik

P. Gebczynski

Department of Raw Materials and Processing of Fruit and Vegetables, Agricultural University, Balicka 122, 31–149 Krakow, Poland

Contents of ash and P, K, Ca, Mg, Na, Fe, Zn, Mn, Cu, Cr, and Ni were determined in raw carrot, root celery, parsnip, and red beet before and after blanching and cooking, and also after 12 months of refrigerated storage. The treatments applied before freezing included washing, peeling, grinding, and blanching or cooking, which caused significant decreases in the content of most analysed elements in carrot, root celery, and parsnip. Red beet was not peeled when it was thermally processed, this avoided mineral losses and no significant changes were found between raw and boiled samples. Carrot, root celery, and parsnip previously cooked and then frozen, had a significant higher content of sodium and manganese, while chromium content did not change. There were no differences found in manganese, zinc, nickel or phosphorus content in carrot and parsnip. Depending on vegetables, differences in other minerals were not significant or their content was higher in cooked than in blanched samples before freezing.

Key Words: minerals • root vegetables • carrots • celery • parsnip • red beet • blanching • cooking • freezing

Food Science and Technology International, Vol. 12, No. 6, 497-503 (2006)
DOI: 10.1177/1082013206073273


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