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RETENTION OF SOME WATER-SOLUBLE VITAMINS DURING HOME PREPARATION OF COMMERCIALLY FROZEN POTATO PRODUCTS.

Author(s) : AUGUSTIN J.

Type of article: Article

Summary

RETENTION VALUES WERE LOWEST WITH ASCORBIC ACID AND FOLIC ACID. DEPENDING ON THE POTATO PRODUCT AND THE METHOD OF HOME PREPARATION THESE VALUES RANGED FROM 53-91%, AND FROM 14-75% FOR ASCORBIC ACID AND FOLIC ACID, RESPECTIVELY. THIAMIN RETENTION VALUES VARIED BETWEEN TOTAL RETENTION IN PAN-FRIED HASHBROWNS TO 59% IN PAN-FRIED SHOESTRING FRENCH FRIES. NIACIN VALUES WERE NOT AFFECTED BY HOME PREPARATION WHEREAS IN THE CASE OF VITAMIN B6 VALUES RANGED FROM TOTAL RETENTION TO 79% RETENTION.

Details

  • Original title: RETENTION OF SOME WATER-SOLUBLE VITAMINS DURING HOME PREPARATION OF COMMERCIALLY FROZEN POTATO PRODUCTS.
  • Record ID : 1982-1589
  • Languages: English
  • Publication date: 1981/11
  • Source: Source: J. Food Sci.
    vol. 46; n. 6; 1697-1700; 5 tabl.; 18 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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