Folacin content of microwave and conventionally cooked frozen vegetables
1979
Klein, B.P. | Lee, H.C. | Reynolds, P.A. | Wangles, N.C.
Extract: The effects of microwave and conventional cooking on the folacin retention of frozen spinach, peas, green beans and broccoli were studied. Total folacin in spinach and peas was determined using Lactobacillus casei and Streptococcus faecalis. L. casei values were used in the other assays. Folacin content of microwave and conventionally cooked vegetables was not significantly different. Retentions were approximately the same for each vegetable regardless of cooking method and ranged from 78-105 percent except for broccoli. The low retention in broccoli (51-59 percent) may be due to the presence of heat labile forms of folacin.
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