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ASCORBIC ACID IN PEAS COOKED BY MICROWAVES
Author(s) -
MABESA L. B.,
BALDWIN R. E.
Publication year - 1979
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.1365-2621.1979.tb08543.x
Subject(s) - ascorbic acid , microwave oven , food science , chemistry , microwave , microwave heating , cooking methods , physics , quantum mechanics
Market samples of frozen peas were cooked with and without water in a domestic microwave oven (115V, 550 watts cooking power) and in an institutional microwave oven (220V, 1150 watts cooking power). Total ascorbic acid, as determined by the 2,4‐dinitrophenylhydrazine method, was higher in peas cooked without water regardless of cooking appliance. Microwave cooked peas tend to have greater retention of total ascorbic acid than those cooked conventionally.