Open AccessStudy the effect of heat processing on the vitamin C of some fruits
Author(s) -
. Seema,
Umesh Yadava
Publication year - 2017
Publication title -
international journal of food and allied sciences
Language(s) - English
Resource type - Journals
eISSN - 2415-0290
pISSN - 2413-2543
DOI - 10.21620/ijfaas.2017136-42
Subject(s) - ascorbic acid , vitamin c , vitamin , chemistry , food science , scurvy , ananas , botany , biochemistry , biology
Ascorbic Acid also known as Vitamin C. Vitamin C is very essential for growth and maintenance of the human body. It is necessary for the normal formation of the protein collagen, which is an important constituent of skin and connective tissue. The deficiency of vitamin C causes will be known as disease “Scurvy”. Vitamin C is present in all citrus fruits, gooseberry (Aonala), tomato, apple, pine, pineapple, grapes and other foods. The vitamin C is very sensitive to heat light air and strong alkali. In this paper, we study the effect of heat processing on the vitamin C of Citrus Limon, Ananas Cosmosus, Psidium Guajana, Vitis Vinifera.