Effect of Cooking Upon the Thiamin Content of Foods

Aughey, E.; Daniel, Esther Peterson

doi:10.1093/jn/19.3.285

Cited by 32 publications

(9 citation statements)

References 9 publications

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“…Cassava retained 0% and taro retained 53% thiamin upon earth-oven cooking compared to the retentions of 58% and 78% in boiled cassava and taro, respectively. Aughey and Daniel (1940) reported 67% retention of thiamin in boiled potatoes, which was comparable to cassava and taro. Similar retentions of 72% and 67% thiamin have been reported by Ryley and Kajda (1994) in pressure cooked and boiled potato.…”

Section: Thiaminmentioning

confidence: 79%

Nutrient retention in foods after earth-oven cooking compared to other forms of domestic cooking

Kumar¹,

Aalbersberg

2006

Journal of Food Composition and Analysis

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Section: Thiaminmentioning

confidence: 79%

Nutrient retention in foods after earth-oven cooking compared to other forms of domestic cooking

Kumar¹,

Aalbersberg

2006

Journal of Food Composition and Analysis

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“…Only a few studies on boiled potatoes have been reported in the literature. Aughey and Daniel (1940) reported retention of 80 per cent in paired whole potatoes boiled an average of 36 minutes. The thiamin in the cooking liquid was included in the analyses.…”

Section: Resultsmentioning

confidence: 98%

EFFECT ON THIAMIN RETENTION OF ADDING A CARBOHYDRATE VEGETABLE TO BEEF STEW¹

Cover

Smith

1948

Journal of Food Science

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The addition of carbohydrate-rich materials, such as cereals, has been shown by Rice et al. (1944) and Nymon and Gortner (1947) to stabilize the thiamin in dehydrated meat mixtures. The thiamin in certain carbohydrate vegetables, such as potatoes, appears to be rather stable during cooking, according to Fenton (1945). These observations suggest the possibility that the retention of thiamin in meat-carbohydrate vegetable mixtures, such as stews, may be greater than the sum of the retentions obtained from the foods cooked separately. Adding potatoes to meat stews is a common household practice. It was not known how this practice affects thiamin retention. An experiment designed to test this possibility is described. EXPERIMENTAL PROCEDUREThe variables in this study were : Meat, raw and cooked ; potatoes, raw and cooked; raw mixture and cooked mixture. MDAT FOR STEWSThe beef carcasses weighed approximately 400 to 500 pounds. They were obtained from two sources, a packing house and the college abattoir.The meat was taken from the brisket and cut into pieces approximately one inch square. Enough of the fat was removed to make all the meat edible. The pieces were thoroughly mixed and three and one-half pounds of the mixture placed in each package. The packages were placed in shallow pans, one layer deep, frozen, and kept in the deep freezer until needed. One package a t a time was removed and placed in the laboratory refrigerator to defrost before cooking. Just before cooking, the contents of the package were removed, mixed well, and five samples of approximately 300 grams each were weighed-two for separate raw samples,.one for cooked meat, one for the raw mixture, and one for the cooked mixture. POTAToES FOR S m SPotatoes were purchased from a local grocery, select,ed for uniformity of shape and smoothness of surface. The first three experimental tests were made with a dark-skinned potato (sold as "Idaho Russet") which was iong, smooth, and cylindrical, giving 'sections of rather uniform weight.2 When sprouting made it impossible to use this variety any longer, "new" potatoes (sold as "California Burbank") were purchased which were ob-'Supported in part by a grant from the National Livestock and Meat Board. 475

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“…730 ml; korkeus 67 mm; läpim. 135 mm) leivottu samasta jauhosta kuin edellinen (2), mutta tiamiinihydrokloridilla vitaminoituna. 4.…”

Section: Tiamiinihäviö Määräysmenetelmäunclassified

Suomalaisessa leivonnassa tapahtuvista tiamiinihäviöistä

Pulkki

Puutula

Laurila

1950

AFSci

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Saapunut 26.10. 1950 Leipä muodostaa tunnetusti hyvin merkittävän osan kansamme ravinnosta. Virtanen ja Turpeinen (24) ovat Kansanravitsemuskomitean toimesta suorittamassaan tutkimuksessa todenneet vuosina 1936-37 viljatuotteilla tyydytetyn 43,4 % koko kaloriatarpeesta. Vaikkakin muut ruoka-aineet ovat viime vuosina vallanneet alaa leivän kustannuksella, etenkin juuri »suhteellisen vähävaraisen väestön» keskuudessa, jota yllämainittu luku lähinnä koski, voidaan jauhatus-ja jakelunumeroista päätellä, että 40 % vastaa todellisuutta varmaan paremmin kuin mikään muu tasainen kymmenluku. Leipä on sitäpaitsi, yhdessä muiden viljavaltaisten ruokalajien kanssa, ehdottomasti tärkein tiamiini-eli On senvuoksi kiintoisaa tietää, kuinka suuri osa tästä vitamiinista, joka ei ole erikoisen hyvin lämpöä kestävä, häviää leivontaprosessin aikana. Viljatuotteiden valmistaminen ruoaksi käsittää miltei poikkeuksetta ainakin lyhyen kuumennusvaiheen. Muutaman minuutin keittäminen vedessä on lievimpiä käsittelytapoja, kun taas eräät nykyaikaiset hiutaleiden valmistustavat lienevät vitamiinien säilymisen kannalta hyvin tuhoisia. Leivän valmistuksen paistamisvaihe on myös siksi pitkä, ja osa leivästä joutuu siinä alttiiksi niin kovalle kuumuudelle, ettei ilman perusteellisia kokeita ole mahdollista päätellä, kuinka suuri osa jauhon sisältämästä tiamiinista läpäisee onnellisesti tuon vaiheen. Asiaa onkin selvitelty tutkimuksilla eri maissa, mutta leipätyypit eroavat näissä hyvin paljon toisistaan sekä raaka-aineiltaan että valmistustavoiltaan, joten tulokset eivät ole ilman muuta yleistettävissä. Esim. hyvin hapanta ruisleipää, jonka käyttö tosin meilläkin on vähenemään päin, ei monissa suurissa maissa tunneta ensinkään. Näkkileipä taasen on vasta äsken saavuttanut pysyvän aseman Suomessa ja alkaa vähitellen tulla tunnetuksi muuallakin kuin Skandinaviassa, jossa tämä leipätyyppi on kehitetty. Kirjallisuuden maininnat B x-vitamiinin häviämisestä leivonnassa ovat hyvin vaihtelevia ja ristiriitaisia. Suuri osa leivän tiamiinipitoisuutta käsittelevistä kokeista menettää miltei koko arvonsa tämän kysymyksen selvittelylle siitä syystä,

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Effect of Cooking Upon the Thiamin Content of Foods

Cited by 32 publications

References 9 publications

Nutrient retention in foods after earth-oven cooking compared to other forms of domestic cooking

Nutrient retention in foods after earth-oven cooking compared to other forms of domestic cooking

EFFECT ON THIAMIN RETENTION OF ADDING A CARBOHYDRATE VEGETABLE TO BEEF STEW¹

Suomalaisessa leivonnassa tapahtuvista tiamiinihäviöistä

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Effect of Cooking Upon the Thiamin Content of Foods

Cited by 32 publications

References 9 publications

Nutrient retention in foods after earth-oven cooking compared to other forms of domestic cooking

Nutrient retention in foods after earth-oven cooking compared to other forms of domestic cooking

EFFECT ON THIAMIN RETENTION OF ADDING A CARBOHYDRATE VEGETABLE TO BEEF STEW1

Suomalaisessa leivonnassa tapahtuvista tiamiinihäviöistä

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EFFECT ON THIAMIN RETENTION OF ADDING A CARBOHYDRATE VEGETABLE TO BEEF STEW¹