EJPAU 2016. Słupski J. , Gębczyński P. , Korus A. , Lisiewska Z. EFFECT OF CULINARY AND TECHNOLOGICAL TREATMENT ON MAGNESIUM RETENTION IN FOURTEEN SPECIES OF VEGETABLES

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2016
Volume 19
Issue 4

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Słupski J. , Gębczyński P. , Korus A. , Lisiewska Z. 2016. EFFECT OF CULINARY AND TECHNOLOGICAL TREATMENT ON MAGNESIUM RETENTION IN FOURTEEN SPECIES OF VEGETABLES, EJPAU 19(4), #07.
Available Online: http://www.ejpau.media.pl/volume19/issue4/abs-07.html

EFFECT OF CULINARY AND TECHNOLOGICAL TREATMENT ON MAGNESIUM RETENTION IN FOURTEEN SPECIES OF VEGETABLES

Jacek Słupski, Piotr Gębczyński, Anna Korus, Zofia Lisiewska
Department of Fruit, Vegetable and Mushroom Processing, University of Agriculture in Cracow, Poland

ABSTRACT

In this study we tested the hypothesis that a product subjected to a single treatment in water (modified technology – a convenience food) will contain more magnesium than the one subjected to a twofold treatment (traditional technology). Moreover, with higher magnesium retention, the nutrient density (ND) of the product will also be higher, as will be the intake of magnesium in a portion of vegetables expressed as a percentage of recommended dietary allowance (RDA). In fresh vegetables, the highest magnesium content was found in spinach and the lowest in white cauliflower. In vegetables prepared for consumption, magnesium retention was highest in frozen products obtained using the modified technology, followed by cooked fresh vegetables, with the lowest retention in product obtained using the traditional technology. The above sequence of magnesium content also applied to ND and RDA values, the ND values easily exceeding 100% for all the samples examined.

Key words: vegetables, blanching, cooking, freezing, Nutrient Density, Magnesium.

Jacek Słupski
Department of Fruit, Vegetable and Mushroom Processing, University of Agriculture in Cracow, Poland
122 Balicka Street, 30-149 Cracow, Poland
Phone: (+48 12) 662 47 57
email: rrslupsk@cyf-kr.edu.pl

Piotr Gębczyński
Department of Fruit, Vegetable and Mushroom Processing, University of Agriculture in Cracow, Poland
122 Balicka Street, 30-149 Cracow, Poland
email: rrgebczy@cyf-kr.edu.pl

Anna Korus
Department of Fruit, Vegetable and Mushroom Processing, University of Agriculture in Cracow, Poland
122 Balicka Street, 30-149 Cracow, Poland
Phone: (+48 12) 662 47 57
email: akorus@ar.krakow.pl

Zofia Lisiewska
Department of Fruit, Vegetable and Mushroom Processing, University of Agriculture in Cracow, Poland
122 Balicka Street, 30-149 Cracow, Poland
Phone: (+48 12) 662 47 57

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.