THE EFFECT OF A PHOSPHATE BUFFER AND MAGNESIUM CARBONATE ON QUALITY ATTRIBUTES OF COOKED GREEN VEGETABLES1

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Abstract
Color is one of the major problems in cooked green vegetables, particularly when held on a steam table prior to serving. To improve color retention, two compounds, a phosphate buffer and MgCO3, were added to frozen beans, peas, and spinach prior to cooking and during an hour long hold on a simulated steam table at 180 ± 5 F. Samples were taken after cooking in boiling water and thereafter at 20, 45, and 60 min intervals. Analyses were done for color, ascorbic acid, pH, and texture. Levels of phosphate buffer and MgCO3 used, improved color of vegetables without a disproportionate decrease in ascorbic acid as compared to the control. Since treated vegetables became excessively soft during a steam table bold of 20 min or more, these additives cannot be recommended to maintain color in cooked, whole frozen green vegetables. It would seem, however, that their addition to purees would be advantageous since texture is not an important consideration.

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