EFFECT OF BLANCHING, EDTA AND NaHSO3 ON COLOR AND VITAMIN B6 RETENTION IN CANNED GARBANZO BEANS

Publisher Website
Google Scholar
Abstract
THE EFFECT of blanching, EDTA and NaHSO3 treatments on color and vitamin B6 retention in canned garbanzo beans (Cicer arietinum) was investigated. Saccharomyces carlsbergensis (ATCC 9080) and Kloeckera apiculata (UCD FS & T 72–62) were used as comparative organisms for the microbiological assay. Water blanching resulted in approximately 10–15% loss of total vitamin B6 while steam blanching resulted in only 5–8% loss. The dry garbanzo beans contained 5.5 μg vitamin B6/g when S. carlsbergensis was used as the test organism and 5.8 μg/g when K. apiculata was used. Blanching had no significant effect on the color of the canned beans. Vitamin B6 retention in the canned product was affected by the use of NaHSO3 in the soaking water as a bleaching agent. Samples soaked in water containing 1600 ppm NaHSO3 contained 3.4 ± 0.1 μg vitamin B6/g on the dry basis while the control samples contained 3.9 ± 0.2 μg/g. The NaHSO3 soaking improved the color of the canned beans significantly. Incorporating 300 ppm of ethylenediaminetetraacetic acid (EDTA) in the canning brine for color improvement did not significantly affect the vitamin B6 content of the canned product. But, it did improve the color of the canned beans. Use of K. apiculata as the test organism resulted in slightly but consistently higher total vitamin B6 assays in all samples than those using S. carlsbergensis. This could be due to the difference in the response of the two organisms toward the different forms of vitamin B6. K. apiculata responds nearly equally to pyridoxine, pyridoxal and pyridoxamine, while S. carlsbergensis responds nearly the same to pyridoxine and pyridoxal, but to a lesser degree to pyridoxamine.