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International Journal of Food Science & Technology
Volume 4, Issue 2 p. 141-145



EFFECT OF BLANCHING ON MINERAL AND OXALATE CONTENT OF SPINACH


BENGT L. BENGTSSON, 

Corresponding Author

BENGT L. BENGTSSON

Nordreco AB, Bjuv, Sweden.Search for more papers by this author
BENGT L. BENGTSSON, 

Corresponding Author

BENGT L. BENGTSSON

Nordreco AB, Bjuv, Sweden.Search for more papers by this author
First published: June 1969
https://doi.org/10.1111/j.1365-2621.1969.tb01507.x
Citations: 8
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ABSTRACT

Summary. Unblanched and blanched spinach were sampled from a factory line with
conventional water blanchers. the samples were analysed for potassium, sodium,
calcium, magnesium, phosphorus, nitrate and soluble and insoluble oxalate. the
main results show that spinach takes up calcium from the water during blanching.
This increase in calcium content of the spinach has a direct influence on the
ratio between the soluble and insoluble form of oxalate. Loss of nitrate is
higher than that of the other water soluble constituents.

In a small trial, an attempt was made to increase the nutritional value of
spinach by precipitation of all soluble oxalate through addition of excess of
calcium chloride to processed, chopped spinach. However, a taste panel rated the
enriched sample as inferior owing to its colour. A small blanching trial with
tap, distilled and softened water showed that the amount of calcium in tap water
has no such undesirable effect on colour.


REFERENCES

 * Bengtsson, B.L., Bosund, I. & Hylmö, B. (1967) Z. Pfl Ernähr. Düng. Bodenk.
   115, 192.
 * Kramer, A. & Smith, M.H. (1947) Ind. Engng Chem. 39, 1007.
 * Lee, F.A. (1958) Advanc. Fd Res. 8, 63.
 * Schaller, A. (1962) Die Kälte, 15, 187.
 * Schuphan, W., Bengtsson, B., Bosund, I. & Hylmö, B. (1967) Qualitas Pl.
   Mater. veg. 14, 317.

CITING LITERATURE



Volume4, Issue2

June 1969

Pages 141-145




 * REFERENCES


 * RELATED


 * INFORMATION


RECOMMENDED

 * EFFECT OF DIFFERENT TYPES OF BLANCHING ON THE COLOR AND THE ASCORBIC ACID AND
   CHLOROPHYLL CONTENTS OF GREEN BEANS
   
   NEZIH MUFTUGIL, 
   Journal of Food Processing and Preservation

 * MICROWAVE AND WATER BLANCHING OF CORN KERNELS: CONTROL OF UNIFORMITY OF
   HEATING DURING MICROWAVE BLANCHING
   
   STEWART BOYES, PAUL CHEVIS, JOHN HOLDEN, CONRAD PERERA, 
   Journal of Food Processing and Preservation

 * Effects of infrared blanching and dehydrating pretreatment on oil content of
   fried potato chips
   
   Bengang Wu, Juan Wang, Yiting Guo, Zhongli Pan, Haile Ma, 
   Journal of Food Processing and Preservation

 * Effects of Microwave, Steam and Water Blanching on Freeze‐Dried Spinach
   
   N. M. QUENZER, E. E. BURNS, 
   Journal of Food Science

 * EFFECTS OF BLANCHING METHOD ON THE QUALITY CHARACTERISTICS OF FROZEN PEAS
   
   S. LIN, M.S. BREWER, 
   Journal of Food Quality


METRICS

Citations: 8



DETAILS





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PUBLICATION HISTORY

 * Issue Online: 28 June 2007
 * Version of Record online: 28 June 2007




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