Effects of Four Cooking Pressures on Commercially Frozen Peas: Cooking Time, Palatability, Ascorbic Acid, Folic Acid, Thiamine, and Riboflavin

Abstract

The purpose of this study was to determine the effect of increased temperature on the total cooking time and palatability, and on the retention of ascorbic acid, folic acid, thiamine, and riboflavin in commercially frozen peas. The cooking pressures used were 0 (boiling), 5, 10, and 15 pounds