2Current address: Jurusan Famasi, Institut Sains dan Teknologi Nasional, Jakarta 12640, Indonesia.
RETENTION OF VITAMIN C, IRON, AND β-CAROTENE IN VEGETABLES PREPARED USING DIFFERENT COOKING METHODS1
Article first published online: 31 MAY 2007
Journal of Food Quality
Volume 20, Issue 5, pages 403–418, November 1997
How to Cite
MASRIZAL, M. A., GIRAUD, D. W. and DRISKELL, J. A. (1997), RETENTION OF VITAMIN C, IRON, AND β-CAROTENE IN VEGETABLES PREPARED USING DIFFERENT COOKING METHODS. Journal of Food Quality, 20: 403–418. doi: 10.1111/j.1745-4557.1997.tb00483.x
1Supported in part by the Nebraska Agricultural Research Division and is their Journal Series No. 11385.
- Issue published online: 31 MAY 2007
- Article first published online: 31 MAY 2007
- Accepted for Publication June 21, 1996
The true retention of vitamin C, iron, and β-carotene in five vegetables cooked by household microwave-steaming, stir-frying with oil, stir-frying with water, and boiling to equal degrees of overall acceptability were compared. Vegetables prepared by microwave-steaming and stir-frying with oil had significantly higher (means of 1.31 – to 1.83 fold) vitamin C retention values than those which were boiled. Iron retention was significantly higher (means of 1.17-to 1.34-fold) in four of five vegetables cooked by microwave-steaming rather than by boiling. β-carotene retention in four of five vegetables cooked by the different methods was similar. Overall, higher retention values were observed in vegetables cooked by microwave-steaming and stir-frying with oil.