Vitamin C is important for the human body function. People usually fulfill their vitamin C needs with food intake. A supplement intake also exists when needed. Vegetables are rich in various phytochemicals, biologically active substances with beneficial health effects, and are daily sources of vitamins and minerals for the body. The vitamin C content of eight widely used vegetables was established with the use of two assays (NBS and DCPIP). Food processing i.e. boiling, steaming and microwaving was used to establish vitamin C retention in cauliflower, peppers (red and green), potatoes (yellow and red), carrots, cabbage, and eggplant. The results obtained suggest that the most suitable cooking technique in terms of vitamin C retention is steaming.

Light microscopy was used to study the native and heat-induced changes of corn, potato, and wheat starch suspensions. The starch dispersions were subjected to water bath treatment at 70 ºC for 12 min, 80 ºC for 12 min, 90 ºC for 12 min, and 100 ºC for 6 minutes. Significant structural changes were observed between 90 ºC and 100 ºC, and potato starch was identified as the most resistant to heat-induced changes. The granule structure broke down resulting in amylose dispersion.

No abstract

No abstract

No abstract