Effect of processing on the amino acid content of New Zealand spinach (Tetragonia tetragonioides Pall. Kuntze)

Summary The aim of this work was to evaluate the effect of processing on the amino acid content and protein quality of New Zealand spinach (Tetragonia tetragonioides Pall. Kuntze). In this research, fresh and cooked New Zealand spinach as well as two frozen products prepared for consumption, one obtained using the traditional method (blanching–freezing–storage–cooking) and the other a convenience food product obtained using a modified process (cooking–freezing–storage–defrosting and heating in a microwave oven), were analysed. Glutamic acid was the dominant amino acid in fresh New Zealand spinach, and the limiting amino acids were cystine and methionine. Technological and culinary processing caused a significant increase in amino acid content in 100 g of edible portion, with the exception of methionine and cystine in frozen products prepared for eating. Changes in amino acid content expressed in g/16 g of N (which corresponded to 100 g tissue protein) were not significant, with the exception of the lower glutamic acid content in the frozen product obtained using traditional processing method.

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