Naslov
Vitamin C loss during culinary treatment of different vegetables

Autori
Panjkota Krbavčić, Ines ; Colić Barić, Irena

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
1st Central European Congress on Food and Nutrition, Book of abstracts / Raspor, Peter ; Hočevar, Ivica - Ljubljana : Bori, 2002

Skup
1st Central European Congress on Food and Nutrition

Mjesto i datum
Ljubljana, Slovenija, 22.09.2002. - 25.09.2002

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
vitamin C; culinary treatment; vegetables

Sažetak
Aim of this work was to detect vitamin C loss during thermal treatment of different vegetables, which are the good source of this vitamin. Examined vegetables were potato, cauliflower, red pepper, parsley, savoy, tomato, cabbage and sour cabbage. Vitamin C was determined by titration with N-bromsukcinimid in raw and cooked vegetables. Vegetables were boiled in water 30, 60 and 90 minutes respectively. Results shows that losses of vitamin C in vegetables boiled 30 minutes were 9.87-67.89 %, in vegetables boiled 60 minutes were 12.53-71.54 % and in vegetables boiled 90 minutes were 24.0-73.2 %. The highest loss of vitamin C was detected in savoy and the lowest in parsley for all boiling times.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA