EVOLUTION OF SUGAR, STARCH, PECTIN AND INSOLUBLE FIBER CONTENTS IN FROZEN GREEN BEANS AND PADRON PEPPERS

The levels of soluble sugars, starch, pectin and insoluble fibre in bl anched green beans, green beans and Padron peppers were monitored duri ng 12 months' deep-freezing. Blanching did not alter the pectin conten t 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 increas ed the insoluble fibre (IF) content of green beans by 45%, thereby fav ouring hardening of the bean tissue and negatively affecting its organ oleptic properties. Deep-freezing for periods longer than one month, e specially in combination with vaccum packing, also increased the LF co ntent of blanched beans, and likewise those of unblanched beans and Pa dron peppers.