DOCSLIB.ORG

Are Folates, Carotenoids and Vitamin C Affected by Cooking?

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Are Folates, Carotenoids and Vitamin C Affected by Cooking? Are folates, carotenoids and vitamin C affected by cooking? Four domestic procedures are compared on a large diversity of frozen vegetables Sylvie Bureau, Sonia Mouhoubi, Line Touloumet, Caroline Garcia, Florie Moreau, Valérie Bédouet, Catherine Renard To cite this version: Sylvie Bureau, Sonia Mouhoubi, Line Touloumet, Caroline Garcia, Florie Moreau, et al.. Are folates, carotenoids and vitamin C affected by cooking? Four domestic procedures are compared on alarge diversity of frozen vegetables. LWT - Food Science and Technology, Elsevier, 2015, 64 (2), pp.735-741. 10.1016/j.lwt.2015.06.016. hal-02635963 HAL Id: hal-02635963 https://hal.inrae.fr/hal-02635963 Submitted on 27 May 2020 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Version définitive du manuscrit publiée dans / Final version of the manuscript published in : LWT – Food Science and Technology (2015), Vol. 64, p. 735-741, DOI: 10.1016/j.lwt.2015.06.016 Journal homepage : http://www.elsevier.com/locate/lwt ipt cr nus a m Are folates, carotenoids and vitamin C affected by cooking? Four domestic procedures are compared on a large diversity of frozen / Author vegetables r u e * Sylvie Bureau a, b, , Sonia Mouhoubi a, b, Line Touloumet a, b, Caroline Garcia a, b, ut c c a, b ’a Florie Moreau , Valerie Bedouet , Catherine M.G.C. Renard a it d INRA, UMR408 Securite et Qualite des Produits d'Origine Vegetale, F-84000 Avignon, France b cr Universite d'Avignon et des Pays de Vaucluse, UMR408 Securite et Qualite des Produits d'Origine Vegetale, F-84000 Avignon, France c Toupargel, 13, chemin des pres secs, 69380 Civrieux d'Azergues, France nus a M article info abstract Article history: Four home procedures such as boiling in water, steaming, pressure steaming and microwave cooking Received 21 April 2015 were tested on 13 frozen vegetables. Folates, carotenoids and vitamin C were characterized on uncooked Received in revised form and cooked vegetables and illustrated a very large variability among the studied vegetables. The effect of ipt 5 June 2015 cooking was significant but it varied according to vegetables and phytochemicals. The best method to cr Accepted 9 June 2015 preserve the nutritional quality could be alternatively steaming, microwaving or pressure cooking, Available online 25 June 2015 nus whereas boiling was generally the less suitable method. On the fresh weight basis, boiling involved a a high loss of total vitamin C (average of À51% on fresh matter) and folates (À68%) and a slight loss of m Keywords: À À Domestic cooking lutein ( 15%) and b-carotene ( 9%). On the dry weight basis, it remained the less suitable for vitamin C À À þ Reprocessing ( 44%) and folates ( 65%) but not for carotenoids, as it allowed a better extractability of lutein ( 9%) and Nutritional quality b-carotene (þ20%). Version postprint Vegetables © 2015 Elsevier Ltd. All rights reserved. / Author Ascorbate r u e ut ’a it d 1. Introduction (vitamins) and has been already studied on vegetables (Bernhardt cr & Schlich, 2006; Gebczynski & Lisiewska, 2006; Mazzeo et al., Vegetables are a class of plant foods that are eaten as fresh, 2011; Miglio, Chiavaro, Visconti, Fogliano, & Pellegrini, 2008; nus a canned, frozen and cooked vegetables. Beyond its effect on texture Pellegrini et al., 2010; Sultana, Anwar, & Iqbal, 2008; Turkmen, M and taste, cooking also changes the nutritional properties of veg- Sari, & Velioglu, 2005; Volden, Borge, Hansen, Wicklund, & etables. Main phytochemicals such as vitamin C, folates (vitamin Bengtsson, 2009). Different procedures have been tested such as B9) and provitamin A carotenoids (b, a and g-carotene and b- boiling, microwave cooking, steaming, pressure steaming, frying cryptoxanthin) are present in vegetables. Among non-vitaminic and stewing. Their effects have been observed on different families compounds, lutein (Calvo, 2005) and lycopene (Singh & Goyal, of phytochemicals i.e. total polyphenols, carotenoids, a-tocopherol, ipt 2008) are also mostly provided in the diet by green leafy vegeta- glucosinolates, vitamin C, anthocyanins and chlorophylls. A large cr bles and tomato, respectively. Lutein plays a major role against diversity of vegetables has been concerned by these researches and macula degeneration (Granado, Olmedilla, & Blanco, 2003), while it is encouraged to consume a large diversity of them to consume all nus a lycopene has proven effects in prevention of prostate cancer nutrients and with a practical point of view to express the data on a m (Bramley, 2000). dry weight basis to allow a good comparison taking into account The effect of domestic cooking on phytochemicals (carotenoids the moisture change (Rickman et al., 2007a and b). non-vitamin C, polyphenols, chlorophylls) and on micronutrients However data are fragmented because studies concern rarely all phytochemicals, usually on one or two vegetable species, and / Author testing one or two of cooking methods, which makes difficult to ur have a good view of the effect of home cooking on the nutritional e * Corresponding author. INRA, UMR408 Securit e et Qualite des Produits d'Origine ut quality of vegetables. In addition, most of these studies have been Veg etale, Centre de Recherche PACA, 228 route de l'Aerodrome, CS 40509, Domaine ’a Saint Paul e Site Agroparc, 84914 Avignon Cedex 9, France. focused on fresh vegetables, while modern lifestyles lead con- E-mail address: [email protected] (S. Bureau). sumers to resort increasingly to processed vegetables (primarily it d cr http://dx.doi.org/10.1016/j.lwt.2015.06.016 © nus 0023-6438/ 2015 Elsevier Ltd. All rights reserved. a M Comment citer ce document : Bureau, S. (Auteur de correspondance), Mouhoubi, S., Touloumet, L., Garcia, C., Moreau, F., Bédouet, V., Renard, C. (2015). Are folates, carotenoids and vitamin C affected by cooking? Four domestic procedures are compared on a large diversity of frozen vegetables. LWT - Food Science and Technology, 64 (2), 735-741. DOI : 10.1016/j.lwt.2015.06.016 Version définitive du manuscrit publiée dans / Final version of the manuscript published in : LWT – Food Science and Technology (2015), Vol. 64, p. 735-741, DOI: 10.1016/j.lwt.2015.06.016 736Journal homepage : http://www.elsevier.com/locateS. Bureau et al. / LWT - Food/lwt Science and Technology 64 (2015) 735e741 canned and frozen). Frozen vegetables are convenient and, after the the water during cooking. The time of cooking given in Table 1 original reduction caused by blanching and freezing, maintain corresponded to the time after the first issue of vapor. Just after nutritional qualities levels at À20 C during storage for water sol- cooking, vegetables were drained, chilled in an ice water bath uble antioxidant activity in peas and spinach (Hunter & Fletcher, during five minutes, drained, stabilized by freezing in liquid ni- 2002). However, our recent studies (Delchier, Reich, & Renard, trogen and stored at À80 C until analysis. 2012) indicated that effects of cooking were exacerbated on frozen vegetables, mainly due to facilitated losses by leaching. 2.2.3. Steaming (ST) ipt The aim of this work was to understand how an industrial As no recommendation was indicated on packaging, the cooking cr processing (blanching and freezing) interacts with domestic cook- time was defined experimentally and collectively by 6 persons of nus ing practices to impact the nutritional content of vegetables. the laboratory who tasted each vegetable after different cooking a Indeed, the effect of four common home cooking procedures, times. Each portion of frozen vegetables was steamed according to m boiling in water, microwave cooking, steaming and pressure this defined time (Table 1). 1 L of water was used to generate the ® steaming, was studied on the micronutrient content of blanched steam. Steaming was carried out using SEB “Vitacuisine Compact ” and frozen vegetables. The representative micronutrients were (SEB, Selongey, France). At the end of steaming, vegetables were hydrosoluble compounds such as vitamin C and folates, and phy- directly stabilized by freezing in liquid nitrogen and stored / Author r tochemicals such as carotenoids for lipidic compounds. As different at À80 C until analysis. u & e effects were highlighted depending on the vegetables (Danesi ut Bordoni, 2008), thirteen blanched and frozen vegetables, repre- 2.2.4. Microwave cooking (MW) ’a sentative of a large diversity in composition and in shape, were In the microwave (Whirlpool, Family chef) no additional water it d characterized before and after cooking procedures. was used. The vegetables were placed in a dish with a lid and were cr stirred at half of the cooking time (Table 1). Heating occurred with a 2. Materials and methods power of 750 W, i.e. 1.5 W/g. Vegetables were then stabilized by nus a freezing in liquid nitrogen and stored at À80 C until analysis. M 2.1. Materials 2.3. Samples preparation Thirteen vegetables were provided by a French company specialized in home delivery of frozen products (Toupargel, Civ- Before analysis, the frozen samples were ground in liquid ni- rieux d'Azergues). During their processing, vegetables were sys- trogen to obtain a homogenised powder which was stored À À ipt tematically blanched before freezing and then stored at 20 C. The at 80 C. In parallel to the cooking tests, three sets of 500 g of each cr studied vegetables were: (1) green and (2) yellow French bean uncooked vegetable, blanched and frozen, were directly taken in (Phaseolus vulgaris L.), (3) pea (Pisum sativum L.), (4) Brussels sprout the marketed bags.
Load more

Recommended publications
  • Canned and Frozen Vegetables Getting the Most Nutrition for Your Money
    E-35 5-00 Canned and Frozen Vegetables Getting the Most Nutrition for Your Money By Jenna Anding* anned and frozen vegetables are Style (whole versus cut) nutritious. They are naturally low in A vegetable that is packed whole often will Cfat, unless packaged in butter, cream cost more than the same vegetable that is sauces, or with fat-containing foods. Salt is packed cut, diced or chopped. This is because often added to canned vegetables, but low the vegetables that are packed whole are spe- salt (sodium) products are available. cially chosen for their appearance. To save Canned or frozen vegetables can be substi- money, choose cut or chopped vegetables tuted for fresh produce if fresh vegetables instead of whole especially when the veg- are not available or are poor in quality. etable is planned for use in casseroles, soups or stews. The U.S.D.A. Food Guide Pyramid sug- gests that we eat three to five servings of veg- Be Safe! etables a day. A serving equals 1/2 cup of cooked vegetables or 3/4 cup vegetable juice. Canned Vegetables For maximum quality, store cans in a place Shop Smart! no warmer than 75 degrees F. Use within 1 he cost of canned and frozen vegeta- year unless noted otherwise on the can. Do bles depends on many factors, includ- not buy or use cans that are bulging or leak- ing brand name and style (whole ver- ing. The vegetables may be contaminated and T may cause a serious illness! Do not to buy sus cut).
    [Show full text]
  • Esearch Summary: Frozen Vegetables Are As Nutritious As Fresh
    ESEARCH SUMMARY: FROZEN VEGETABLES ARE AS NUTRITIOUS AS FRESH Feel good about frozen Most Americans would need to triple their daily vegetable servings to meet federal recommendations, so offering them ideas on consuming more vegetables in any form may be helpful. Extensive research comparing nutritional value of fresh and frozen vegetables shows that exclusively focusing on fresh vegetables may exclude the nutritional benefi t of frozen vegetables, as well as overlook the potential nutrient losses of stored fresh vegetables. You can feel good about recommending frozen vegetables when offering tips to increase vegetable consumption overall. Key fi ndings include: • Frozen vegetables, such as green beans, sweet corn and peas, contain similar levels of vitamin C, fi ber, magnesium, and potassium as fresh vegetables.1 • Freshly picked vegetables remain the nutrient leaders, however with prolonged storage, substantial nutrient degradation occurs in fresh vegetables, even with refrigeration. For example, vitamin C losses for some fresh vegetables when stored in the refrigerator for several days were greater than that of vegetables stored in the freezer.2 “Frozen as nutritious as fresh” Freezing vegetables “locks in” important vitamins and stops the nutrient loss that can occur in fresh vegetables over time. Additional study fi ndings: • A three-year study on beans, sweet corn, and peas confi rmed that frozen vegetables offer similar amounts of key nutrients as fresh vegetables.1 • Frozen green beans, carrots, and spinach, maintained their nutritional quality after freezing. For all vegetables studied, the vitamin C level in quick-frozen vegetables was found to be comparable to fresh vegetables.2 • Researchers at the University of Illinois, Champaign- Urbana compared the nutrients in fresh, frozen, and canned vegetables over two consecutive crop years.
    [Show full text]
  • Frozen Vegetables – This List Is Not All-Inclusive and Is Updated on a Regular Basis
    Frozen Vegetables – This list is not all-inclusive and is updated on a regular basis. There may be products not on this list that are approved. Unit of Brand Name Description Size Measure Package Size UPC Organic Albertsons Asparagus Spears 12 Ounce 0-41163-45766-9 No Albertsons Baby Lima Beans 16 Ounce 0-41163-80164-6 No Albertsons Blackeye Peas 16 Ounce 0-41163-80300-8 No Albertsons Broccoli Cuts 32 Ounce 0-41163-80236-0 No Albertsons Broccoli Cuts 16 Ounce 0-41163-80176-9 No Albertsons Broccoli Florets 16 Ounce 0-41163-41122-7 No Albertsons Broccoli, Carrots & Water Chestnut Blend 16 Ounce 0-41163-80262-9 No Albertsons Brussels Sprouts 16 Ounce 0-41163-80180-6 No Albertsons California Blend Vegetables 16 Ounce 0-41163-80250-6 No Albertsons Cauliflower Florets 16 Ounce 0-41163-80184-4 No Albertsons Chopped Broccoli 16 Ounce 0-41163-41123-4 No Albertsons Chopped Onions 12 Ounce 0-41163-41125-8 No Albertsons Chopped Spinach 16 Ounce 0-41163-80197-4 No Albertsons Chopped Spinach 10 Ounce 0-41163-80102-8 No Albertsons Chopped Turnip Greens with Diced Turnips 16 Ounce 0-41163-80310-7 No Albertsons Corn On The Cob 8 Count 0-41163-80132-5 No Albertsons Corn On The Cob 4 Count 0-41163-80130-1 No Albertsons Country Trio Vegetables 16 Ounce 0-41163-80258-2 No Albertsons Crinkle Cut Zucchini 16 Ounce 0-41163-41000-8 No Albertsons Crinkle Sliced Carrots 16 Ounce 0-41163-80188-2 No Albertsons Cut Corn 64 Ounce 0-41163-80242-1 No Albertsons Cut Corn 32 Ounce 0-41163-80224-7 No Albertsons Cut Corn 16 Ounce 0-41163-80146-2 No Albertsons Cut Corn 10 Ounce 0-41663-80114-1 No Albertsons Cut Green Beans 28 Ounce 0-41163-41022-0 No Albertsons Cut Green Beans 16 Ounce 0-41163-80160-8 No Albertsons Cut Green Beans 12 Ounce 0-41163-45698-3 No Albertsons Cut leaf spinach 16 Ounce 0-41163-80196-7 No Updated 4-2-2014 Frozen Vegetables – This list is not all-inclusive and is updated on a regular basis.
    [Show full text]
  • Canned & Frozen Vegetables
    Canned & Frozen Vegetables Product Portfolio www.bonduelle.ca BONDUELLE FOOD SERVICE MISSION Bonduelle Food Service is driven by the desire to provide the highest quality canned and frozen vegetables to its clients and consumers by ensuring that it: • Satisfies its customers’ needs • Masters food safety processes • Proposes innovation Sustainable Agronomic Quality - 1. Development 2. Know-how 3. Food Safety Bonduelle Group has put in place actions Bonduelle has set up a supply charter in Food safety is fundamental for the Bonduelle to reduce the environmental impact of its order to provide the highest quality vege- Group. That is why full traceability, the activities. These will allow Bonduelle to: tables while limiting the impact on the supply charter, investment in quality and • reduce energy consumption natural environment. This charter specific- employee awareness programs are also • optimize packaging ally focuses on eight points in agricultural tools used to prevent food risks. practices that respect the environment to • better manage water by reducing con- Bonduelle’s industrial sites are HACCP- guarantee quality while preventing the sumption and improving wastewater certified by at least one Global Food risks associated with supply including: treatment Safety Initiative (GFSI) standard. All of our field selection, harvesting choices, crop • recycle non-hazardous industrial waste products are guaranteed to be GMO-free. planting, crop management, organic and mineral fertilization, irrigation, harvesting and supply logistics. Food Service Product Portfolio Canned & Frozen Canned Vegetables P.03 Legumes P.05 Frozen Single Vegetables P.07 Vegetable Blends P.09 Purées P.10 Gourmet Vegetables P.11 Minute® Vegetables P.12 Frozen Single Vegetables P.16 Vegetable Blends P.22 Chef’s Basics P.28 Eco-V Vegetables P.30 Canned World Leading Brand P.
    [Show full text]
  • Selected Nutrient Analyses of Fresh, Fresh-Stored, and Frozen
    SELECTED NUTRIENT ANALYSES OF FRESH, FRESH-STORED, AND FROZEN FRUITS AND VEGETABLES by LINSHAN LI (Under the Direction of Ronald B. Pegg) ABSTRACT The objective of this two-year study was to determine and compare the status of targeted nutrients in selected fresh, fresh-stored, and frozen fruits and vegetables, while mimicking typical consumer purchasing and storage patterns of the produce. The nutrients analyzed were L- ascorbic acid (vitamin C), β-carotene (provitamin A), and folate, while the produce was blueberries, strawberries, broccoli, cauliflower, corn, green beans, spinach, and green peas. Analyses were performed in triplicate on representative samples using approved, standardized analytical methods and included a quality control plan for each nutrient; all data were analyzed by one-way ANOVA to determine the presence of significant difference in nutrient contents according to treatment (α=0.05). The findings demonstrated that fresh produce loses vitamins upon refrigerated storage over time, while their frozen counterparts retain these nutrients equally so or better. The consumers’ assumption that fresh food has significantly greater nutritional value than its frozen counterpart is misplaced. INDEX WORDS: Fresh Fruits and Vegetables, Frozen Fruits and Vegetables, Nutrients, Vitamin C, Vitamin A, Food Folate. SELECTED NUTRIENT ANALYSES OF FRESH, FRESH-STORED, AND FROZEN FRUITS AND VEGETABLES by LINSHAN LI B.E., Shanghai Ocean University, China, 2010 A Thesis Submitted to the Graduate Faculty of The University of Georgia in Partial Fulfillment of the Requirements for the Degree MASTER OF SCIENCE ATHENS, GEORGIA 2013 © 2013 Linshan Li All Rights Reserved SELECTED NUTRIENT ANALYSES OF FRESH, FRESH-STORED, AND FROZEN FRUITS AND VEGETABLES by LINSHAN LI Major Professor: Ronald B.
    [Show full text]
  • The Effects of Commercial Freezing on Vitamin Concentrations in Spinach (Spinacia Oleracea)
    JULS Review Article The Effects of Commercial Freezing on Vitamin Concentrations in Spinach (Spinacia oleracea) Konrad Samsel1,2,* and Abizar Meghani2,3,4 ABSTRACT Commercial food processing has had a significant impact on reducing food spoilage and increasing accessibility to nutrient-dense vegetables. The commercial freezing process, in particular, has given producers the ability to store vegetables with minimized risk of microbial and enzymatic spoilage. Despite the effectiveness of freezing as a preservation method, there is evidence that pre-freezing procedures and prolonged storage can reduce the concentration of vitamins present within certain vegetables. Spinach, one of the most widely produced and consumed vegetables, is particularly susceptible to nutrient loss during the commercial freezing process due to its large surface area and high mineral content. This review summarizes the known effects of the freezing process on hydrophilic and lipophilic vitamins including vitamin C, thiamin, riboflavin, β-carotene, and α-tocopherol. There are two key mechanisms that lead to decreased vitamin concentrations, with the first being attributed to pre-freezing processes including washing and blanching which favours the leaching of hydrophilic vitamins. The second mechanism of vitamin loss is attributed to residual enzymatic activity during storage, where the degree of residual activity can be partially attributed to differences in blanching protocols and freezing practices. Understanding the mechanisms and extent of vitamin loss that the commercial freezing process imparts on leafy green vegetables can help inform future research on improved food processing methods that minimize nutrient loss. Implementing procedures that maintain nutrient retention in frozen vegetables has the potential to assist individuals in achieving their recommended daily intakes of micronutrients.
    [Show full text]
  • Effect of Different Cooking Methods on Folate Content in Chicken Liver
    foods Article Effect of Different Cooking Methods on Folate Content in Chicken Liver Marta Czarnowska-Kujawska 1,*, Anna Draszanowska 2 and El˙zbietaGujska 1 1 Department of Commodity and Food Analysis, The Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-726 Olsztyn, Poland; [email protected] 2 Department of Human Nutrition, The Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-718 Olsztyn, Poland; [email protected] * Correspondence: [email protected]; Tel.: +48-89-524-52-76 Received: 2 September 2020; Accepted: 2 October 2020; Published: 9 October 2020 Abstract: Common liver sources in European countries include cow, chicken, duck, lamb and pig. Despite its decreasing popularity, liver is possibly one of the most nutrient-dense foods, being rich in high-quality protein and low in calories. In animals, the liver is the storage organ for folate. In this study, the effect of different cooking methods on folate vitamers content in chicken liver was investigated. Three folate derivatives, 5-CH3-H4PteGlu, H4PteGlu and 5-HCO-H4PteGlu, were identified in the analyzed samples using high performance liquid chromatography (HPLC). The folate content in liver after sous-vide (60 ◦C/75 min) and steaming (100 ◦C/30 min) did not differ significantly (p 0.05) from raw liver folate content (781 µg/100 g). Even liver cooked in a ≤ combi oven or grilled (which resulted in significant folate losses) showed much higher folate content, 455–631 µg/100 g and 612–715 µg/100 g, respectively, than the most folate-abundant plant foods.
    [Show full text]
  • Freezing Foods for Home Use Socrates Kalogereas
    Louisiana State University LSU Digital Commons LSU Agricultural Experiment Station Reports LSU AgCenter 1946 Freezing foods for home use Socrates Kalogereas Follow this and additional works at: http://digitalcommons.lsu.edu/agexp Recommended Citation Kalogereas, Socrates, "Freezing foods for home use" (1946). LSU Agricultural Experiment Station Reports. 681. http://digitalcommons.lsu.edu/agexp/681 This Article is brought to you for free and open access by the LSU AgCenter at LSU Digital Commons. It has been accepted for inclusion in LSU Agricultural Experiment Station Reports by an authorized administrator of LSU Digital Commons. For more information, please contact [email protected]. Louisiana Bulletin No. 404 June 1946 FREEZING FOODS FOR HOME USE By Socrates Kalogereas LOUISIANA state UNIVERSITY AND AGRICULTURAL AND MECHANICAL COLLEGE AGRICULTURAL EXPERIMENT STATIONS W. G. Taggart, Director Freezing Foods for Home Use f By Socrates Kalogereas Public interest in frozen foods has increased rapidly in recent years. This is true not only for commercially frozen products, but also for those prepared in the home and held in frozen locker storage. Also, a number of manufacturers of refrigeration equipment are making small freezers which may be used for the freezing and storing of foods in the home. In view of the extremely rapid growth of the frozen food in- dustry, the locker plants, and the so-called farm freezer, a consideration of the basic principles of preservation by freezing has been undertaken in this bulletin. Freezing has become a highly preferred method of preserving many foods, not only because it is a satisfactory, sanitary, and economical method, but also because it is quick and easy for the homemaker, and in addition, frozen foods come out of storage prepared for cooking or serv- ing.
    [Show full text]
  • Preserving Vegetables by Karen P
    PRESERVING This publication includes freezing and canning content, and texture. When enzymes are inactivated procedures for vegetables popular in Kansas. Related by heat, the storage life is nine to twelve months. publications are referenced in the text. To blanch in boiling water: Use 1 gallon of water for Freezing each pound of vegetable except for leafy greens which need 2 gallons per pound. Speed in getting vegetables from the garden to the freezer is a must for top-quality frozen vegetables. • Bring the water to a rolling boil. During hot weather, harvest vegetables in the early • Immerse the wire basket, blanching basket or morning before they absorb much heat. Select mesh bag containing the vegetables. vegetables at optimum maturity, when they reach their • Cover the kettle and boil at top heat the required best flavor and texture. length of time. Begin counting the time as soon as the water returns to a boil. You may use the Process and freeze all garden products with as little same blanching water two or three times. Keep delay as possible. it at the required level. Change the water if it If you must store vegetables for a short time after becomes cloudy. harvesting, spread them out loosely in a cool • Cool immediately in pans of ice water for the well-ventilated place or pack them loosely in the same time used for blanching. Keep the chilling refrigerator. Prompt cooling in ice water followed by water ice cold. refrigerator storage helps retain flavor, quality, and • Drain the vegetables thoroughly. Extra water will vitamin C in many freshly picked vegetables such form too many ice crystals.
    [Show full text]
  • Frozen Foods and Mass Marketing, 1945-1965
    Shane Hamilton The Economies and Conveniences of Modern-Day Living: Frozen Foods and Mass Marketing, 1945-1965 American frozen foods were originally considered a luxury product; the industry did not develop a mass market until the late 1940s. Only a few years after achieving mass-market sales, however, frozen-food producers tried to segment the market in order to increase profits. This change was partly the result of internal factors, such as technological develop- ments and interfirm competition. The new marketing strategy also hinged on industry executives' shifting conception of the ideal consumer. Frozen-food marketers of the early 1950s envisioned themselves as providing the good life at a low cost to "average" Americans. When profits slowed in the late 1950s, they designed a variety of new products for groups according to their race, age, and class. n 1954. the editor of Quick Frozen Foods imagined a future world in I which frozen food had emancipated women from the drudgery of their cooking routines, eliminated labor strife by keeping down the cost of living, and brought abundance to all American households. In his short story "Frozen Foods 2000 A.D.: A Fantasy of the Future," Edwin Williams recycled a plot device popularized by Edward Bellamy's Look- ing Backward. Williams's protagonist, a frozen-food distributor named Joe Graham, wakes up in the year 2000 to discover that ad- vanced technology and an "Impartial Industry Authority" have teamed up to keep food quality high and prices low. The American consumer benefits by eating more healthfully, with less work, and at lower prices, while the entire economy grows smoothly and predictably.
    [Show full text]
  • Aaa 1-B Nutrition Appendix
    AAA 1-B NUTRITION APPENDIX A. Nutrition Service Acronyms and Definitions B. Older American Act Requirements (sect 339) C. Menu Planning Resource Information 1. Fiber Sources, Whole Grains and Health 2. Fruits and Vegetables 3. Vitamin A and C Foods 4. Three-A-Day Calcium Plus One 5. Heart Health and Trans Fats 6. Facts on Food Labels 7. Seasoning with Herbs to Lower Salt Intake 8. Tips to Reduce Sugar in Meals and Enhancing Sweetness with Spices 9. Tips to Reduce Fat Content in Menus 10. Target Nutrients and Good Food Sources 11. Best Source of Select Nutrients 12. Fat Terminology on Food Labels 13. Tips for Cooking and Consuming Dry Beans: D. Vegetarian Meals E. Breakfast Meals F. Standardized Recipes 1. Standardized Recipe Sample Form G. Menu Planning and Nutrient Analysis H. AAA 1-B Menu Approval Form I. Modified and Therapeutic Diets J. Cultural and Ethnic Meals K. Required Nutrient Content for Meals L. Food Safety for Older Adults M. Choose My Plate-2011 N. Carbohydrate Counting and the Glycemic Index O. Nutrition Screening Initiative 1. D.E.T.E.R.M.I.N.E. Your Nutritional Health 2. The Nutrition Checklist P. 2010 Dietary Guidelines for Americans Q. Dietary Reference Intakes and Table for Older Adults 1. Most Frequently Asked Questions R. AAA 1-B Shelf Stable Meals S. 2nd Meal Take Home Option T. Nutrition Education U. Nutrition Assessment Matrix Nutrition Appendix Page 1 APPENDIX A NUTRITION SERVICE ACRONYMS AND DEFINITIONS AND (Academy of Nutrition and Dietetics) – www.eatright.org is the sponsor of National Nutrition Month and the Healthy Aging Practice group; the AND membership is composed of registered dietitians.
    [Show full text]
  • CANNED and FROZEN VEGETABLES
    How to Buy CANNED and FROZEN VEGETABLES U.S. DEPARTMENT OF AGRICULTURE Contents Page Introduction 3 Check the Quality 3 What's on the Label 5 Sizes and Servings 6 Commercial Processing 9 Styles, Seasonings, and Sauces 10 Tips on Containers 11 A Consumer's Guide to Buying Canned and Frozen Vegetables 11 Artichokes 15 Asparagus 15 Beans, baked, kidney, and others 15 Beans, green and wax 16 Beans, lima 16 Beets 17 Broccoli 17 Brussels sprouts 17 Cabbage 18 Carrots 18 Cauliflower 18 Corn 18 Hominy 19 Mushrooms 19 Okra 20 Onions 20 Peas, black-eye and other Southern varieties ... 20 Peas, green 21 Peppers 22 Potatoes 22 Spinach and other greens .... 22 Squash 23 Sweetpotatoes 23 Tomatoes 23 How to Buy CANNED ana FROZEN VEGETABLES By Edward R. Thompson, Marketing Specialist, Fruit and Vegetable Division, Consumer and Marketing Service. Introduction Canned and frozen vegetables provide the vitamins, minerals, and food energy we need as part of our daily diets. These easy-to-prepare foods are not only a convenience, they are a necessity, especially when fresh vegetables are out of season. All canned and frozen vegetables are whole- some and nutritious, but they can differ in quality —^the difference in qualify means a difference in taste, texture, and appearance of the vegetable, and its price,, too. If you've been selecting canned or frozen vegetables by habit, or can't tell which can or package would be best for the use you have in mind, here's some information that can help you make a wise choice. Check the Quality The Consumer and Marketing Service of the U.S.
    [Show full text]