Ascorbic acid in peas cooked by microwaves
1979
Mabesa, L.B. | Baldwin, R.E.
Market samples of frozen peas were cooked with and without water in a domestic microwave oven (Litton Minutemaster, 115V, 550 watts cooking power) and in an institutional microwave oven (Litton Menumaster, 220V, 1150 watts cooking power). Control samples were simmered with 100g water for 8 minutes on a surface burner. Total ascorbic acid, as determined by the 2,4-dinitrophenylhydrazine method, was higher in peas cooked without water regardless of cooking appliance. Microwave cooked peas tended to have greater retention of total ascorbic acid than those cooked conventionally.
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