The Stability of Vitamin C in some Vegetables Exposed to Different Heat Treatment during Cooking served in some Restaurants

Neven S. Abd El Haleam

Abstract


Customer demand for healthy food has increased rapidly so many efforts have been made to improve the quality of food. Vitamins are organic compounds found in natural foods especially vegetables. Vitamin C considered the most important water soluble antioxidant. It is a typical heat sensitive nutrient .It exposed to different heat treatment during cooking served in restaurants. The aim of this study to asses the chemical composition and the stability of vitamin C of four different vegetables tomato, zucchini, green beans and artichoke exposed to various heat treatments during frying, roasting and boiling. The result showed that fresh tomato contained the highest moisture (93.61%) followed zucchini (93.7%). Mean ash and protein significantly decreased with heat treatments, while carbohydrate significantly increased. Fat content was affected by heat treatment as it decreased except in fried samples where they contained the highest fat percentage.Also,Vitamin C decrease with heat treatment. Therefore, the study recommended to increase consumption of fresh vegetables.


Keywords


Stability of Vitamin C; Vegetables and Heat Treatment

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