Ascorbic acid retention in foods
1983
Sumner, J.L. | Eu, S.L. | Dhillon, A.S.
The results of 3 studies concerning the retention of ascorbic acid in foods are presented and discussed. The studies cover: ascorbic acid in 60 samples of 9 brands of frozen vegetables obtained from supermarkets; ascorbic acid retention in a hospital, and an improved cook-freeze system; and the nutritional ascorbic acid status of a meals-on-wheels service. Variations in ascorbic acid content in frozen vegetables ranged from 2 mg/100 g (carrots) to 27 mg/100 g (peas). Retention of ascorbic acid in plated vegetables in hospital meals ranged from 5% (mashed potato) to 42% (baked potato); ascorbic acid losses due to reheating ranged from 1% (baked potato) to 34% (peas), while losses after cooking raw vegetables ranged from 49% (cauliflower) to 74% (cabbage). The average ascorbic acid content of meals-on-wheels meals from the cook-freeze and conventional catering systems were similar, but variations in ascorbic acid content per meal was large for these 2 systems (2-29 mg/meal and 2-35 mg/meal, respectively). (wz)
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