Loss of vitamins during preparation of food by microwave or traditional cooking techniques
1991
Barna, E. | Dworschak, E. | Vida, V. (Orsz. Elelmezes- es Taplalkozastud. Int. (Hungary))
The vitamin content of fresh, raw round of beef, pork liver, pork ham, potato, carrots, cauliflower and deep-frozen French beans, peas and sweet corn was established prior to treatment by traditional cooking methods, or the microwave technique, and after treatment, by microbiological methods. The change in vitamin content as measured with Lactobacillus fermenti exceeded 30 % in the beef and pork and deep-frozen peas but did not differ substantially after treatment with either method. On investigation loss in riboflavin content with L. casei, it was found to be about 20 % after either treatment. The loss in niacin as measured with L. plantarum was found to be below, except with the 2 meat samples, where it was higher after roasting in the microwave oven. The greatest differences were observed in the pentothenic acid content, as measured with Saccharomyces carlsbergensis. In about half of the samples, the loss was above 20 % and in pork liver after both treatments it reached 60 %. In beef, pork meat, and French beans, the loss was higher after treatment in the microwave oven, while on potatoes and carrots after the traditional treatment.
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