EFFECT OF VARIOUS HOME PRACTICES ON ASCORBIC ACID CONTENT OF CABBAGE

EFFECT OF VARIOUS HOME PRACTICES ON ASCORBIC ACID CONTENT OF CABBAGE ‘ W o r k undertaken as p a r t of the National Cooperatire Eapeiiment Station Projwon (‘Conservation of Nutritive Values of Foods.” H O M E PRACTICES ON ASCORBIC ACID CONTENT OF CABBAGE crnt of the vitamin C remained in the cabbage and cooking water after cooking for one hour. Halliday and Noble (1936) boiled cabbage which was cut in small pieces in a large amount of vater for 10 minutes and found that 69 per cent of the ascorbic acid was in the cooking water while none was destroyed. Burrell and Ebright (1940) reported losses for cooked shredded cabbage of 70 per cent when the cooking water was disc-arded and 55.5 per cent when the water was saved. Mayfield and Richardson (1940) obtained a loss of approximately 55.5 per cent on boiling cabbage. Gould, Tressler, and King (1936) boiled cabbage in a large amount of water and found that less ascorbic acid mas retained in the cabbage as the boiling times were increased. Wellington and Tressler (1938) cooked cabbage cut into pieces of different size, by three methods, and found that the amount of ascorbic acid retained varied from 66 per cent when finely shredded http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

EFFECT OF VARIOUS HOME PRACTICES ON ASCORBIC ACID CONTENT OF CABBAGE

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Abstract

‘ W o r k undertaken as p a r t of the National Cooperatire Eapeiiment Station Projwon (‘Conservation of Nutritive Values of Foods.” H O M E PRACTICES ON ASCORBIC ACID CONTENT OF CABBAGE crnt of the vitamin C remained in the cabbage and cooking water after cooking for one hour. Halliday and Noble (1936) boiled cabbage which was cut in small pieces in a large amount of vater for 10 minutes and found that 69 per cent of the ascorbic acid was in the cooking water while none was destroyed. Burrell and Ebright (1940) reported losses for cooked shredded cabbage of 70 per cent when the cooking water was disc-arded and 55.5 per cent when the water was saved. Mayfield and Richardson (1940) obtained a loss of approximately 55.5 per cent on boiling cabbage. Gould, Tressler, and King (1936) boiled cabbage in a large amount of water and found that less ascorbic acid mas retained in the cabbage as the boiling times were increased. Wellington and Tressler (1938) cooked cabbage cut into pieces of different size, by three methods, and found that the amount of ascorbic acid retained varied from 66 per cent when finely shredded

Journal

Journal of Food ScienceWiley

Published: Mar 1, 1944

References

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