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Folic Acid Content in Thermostabilized and Freeze‐Dried Space Shuttle Foods
Author(s) -
LANE H.W.,
NILLEN J.L.,
KLOERIS V.L.
Publication year - 1995
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.1365-2621.1995.tb09821.x
Subject(s) - folic acid , food science , freeze drying , chemistry , dried blood , chromatography , medicine
This study was designed to determine whether freeze‐dried and thermostabilized foods on a space shuttle contain adequate folate and to investigate any effects of freeze‐drying on folacin. Frozen, vegetables were analyzed after three stages of processing: thawed; cooked; and re‐hydrated. Thermostabilized items were analyzed as supplied with no further processing. Measurable folate decreased in some freeze‐dried vegetables and increased in others. Folacin content of thermostabilized food items was comparable with published values. We concluded that although the folacin content of some freeze‐dried foods was low, adequate folate is available from the shuttle menu to meet RDA guidelines.