Ascorbic Acid and Color Retention in Green Beans Cooked by Different Methods

Studies on the effect of the kind of storage on the vitamin C losses in vegetables and potatoes showed that the losses were smallest after storage in a refrigerator and after long-time storage in clamps (from November to April). The losses of vitamin C that occur during boiling vegetables and potatoes are smallest if the material is added to the boiling water. Potatoes boiled in their skins showed smaller losses than peeled or quartered potatoes. Potato chips (pommes frites) lost less vitamin C during frying than potato rods. Considerable losses were observed in ready-to-eat dishes kept warm at 60 degrees C for 1 hour and then warmed up to 100 degrees C. The authors conclude that excessive vitamin C losses may be avoided in vegetables and potatoes by appropriate processing.

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Effect of Cooking Method on vegetables . Ascorbic Acid Retention and Color Differences

Gordon

Noble

1959

Journal of the American Dietetic Association

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Ascorbic Acid and Color Retention in Green Beans Cooked by Different Methods

Cited by 6 publications

References 7 publications

Über den Vitamin‐C‐Verlust bei Anwendung verschiedener Kochverfahren

Über den Vitamin‐C‐Verlust bei Anwendung verschiedener Kochverfahren

Einfluß der Lagerung und der küchenmäßigen Zubereitung auf die Verluste an Vitamin C bei Gemüse und Kartoffeln

Effect of Cooking Method on vegetables . Ascorbic Acid Retention and Color Differences

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