Premium
EFFECT OF HEATING METHODS ON THIAMINE RETENTION IN FRESH OR FROZEN PREPARED FOODS
Author(s) -
KAHN LESLIE N.,
LIVINGSTON G. E.
Publication year - 1970
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1970.tb00927.x
Subject(s) - thiamine , chemistry , food science , boiling , microwave heating , microwave , biochemistry , organic chemistry , physics , quantum mechanics
SUMMARY— Thiamine retentions were determined in beef stew, chicken a la f or newburg and peas in cream sauce, which ware 11 freshly prepared and held for 1, 2 or 3 he ld 180°F (82.2°) or 2) freshly prepared, frozen at −10°F (−23.3°C) and reheated to reheated using microwaves, infrared heating or boiling water immersion. Similar treatments had the on the thiamine retention in the various products. The average thiamine retentions Boy de n products (based on 100% for the freshly prepared foods) were 93.5% in the frozen‐microwave heated products; 90% in the frozen‐infrared heated products; 86% in the frozen‐immersion hot products versus 78% in the fresh hot products after 1 hr, 74% after 2 hr and 67% after 3 hr.