The levels of soluble sugars, starch, pectin and insoluble fibre in blanched green beans, green beans and Padrón peppers were monitored during 12 months' deep-freezing. Blanching did not alter the pectin content of the beans, but reduced their soluble sugar and starch contents by 10 and 8%, respectively. Nonetheless, levels of all these components of both vegetables were stable during deep-freezing. Blanching increased the insoluble fibre (IF) content of green beans by 45%, thereby favouring hardening of the bean tissue and negatively affecting its organoleptic properties. Deep-freezing for periods longer than one month, especially in combination with vaccum packing, also increased the IF content of blanched beans, and likewise those of unblanched beans and Padrón peppers.
|Number of pages||9|
|Publication status||Published - Sep 1996|