ABSTRACTTHE EFFECT of blanching, EDTA and NaHSO3treatments on color and vitamin B6retention in canned garbanzo beans (Cicer arietinum) was investigated.Saccharomyces carlsbergensis(ATCC 9080) andKloeckera apiculata(UCD FST 72–62) were used as comparative organisms for the microbiological assay. Water blanching resulted in approximately 10–15 loss of total vitamin B6while steam blanching resulted in only 5–8 loss. The dry garbanzo beans contained 5.5 μg vitamin B6/g whenS. carlsbergensiswas used as the test organism and 5.8 μg/g whenK. apiculatawas used. Blanching had no significant effect on the color of the canned beans. Vitamin B6retention in the canned product was affected by the use of NaHSO3in the soaking water as a bleaching agent. Samples soaked in water containing 1600 ppm NaHSO3contained 3.4 ± 0.1 μg vitamin B6/g on the dry basis while the control samples contained 3.9 ± 0.2 μg/g. The NaHSO3soaking 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 B6content of the canned product. But, it did improve the color of the canned beans. Use ofK. apiculataas the test organism resulted in slightly but consistently higher total vitamin B6assays in all samples than those usingS. carlsbergensis. This could be due to the difference in the response of the two organisms toward the different forms of vitamin B6.K. apiculataresponds nearly equally to pyridoxine, pyridoxal and pyridoxamine, whileS. carlsbergensisresponds nearly the same to pyridoxine and pyridoxal, but to a lesser degree to p
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