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FOLACIN CONTENT, OF MICROWAVE AND CONVENTIONALLY COOKED FROZEN VEGETABLES
Author(s) -
KLEIN B.P.,
LEE H.C.,
REYNOLDS P.A.,
WANGLES N.C.
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.tb10064.x
Subject(s) - lactobacillus casei , spinach , food science , chemistry , microwave oven , microwave , lactobacillus , fermentation , biochemistry , physics , quantum mechanics
The effects of microwave and conventional cooking on the folacin retention of four frozen vegetables (spinach, peas, green beans and broccoli) were studied. Total folacin in spinach and peas was determined using Lactobacillus casei and Streptococcus faecalis. Since L. casei values were higher, this microorganism was used in the other assays. Folacin content of microwave and conventionally cooked 1 vegetables was not significantly different. Retentions were approximately the same for each vegetable regardless of cooking method and ranged from 78–105% except for broccoli. The low retention in broccoli (Sl‐59%) may be due to the presence of heat labile forms of folacin.