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Vitamin Retention During Home Drying of Vegetables and Fruits
Author(s) -
Holmes Zoe Ann,
Miller Lorraine,
Edwards Margaret,
Benson Eva
Publication year - 1979
Publication title -
home economics research journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.372
H-Index - 31
eISSN - 1552-3934
pISSN - 0046-7774
DOI - 10.1177/1077727x7900700407
Subject(s) - squash , food science , chemistry , vitamin , vitamin c , dried fruit , horticulture , biology , biochemistry
The effect of home drying on the retention of several vitamins was measured in some foods commonly dried. Little vitamin C was retained in dried green beans and tomatoes, while more was retained in dried zucchini squash, raspberries, and boysenberries. Retention of carotene (measured only in dried green beans and tomatoes) was almost negligible. Except for blanched green beans, the retention of free folacin was higher than that of total folacin in the dried products. From 60 to 96 percent of vitamin B 6 was retained during drying.