Abstract
ABSTRACTThe effects of microwave and conventional cooking on the folacin retention of four frozen vegetables (spinach, peas, green beans and broccoli) were studied. Total folacin in spinach and peas was determined using Lactobacillus casei and Streptococcus faecalis. Since L. casei values were higher, this microorganism was used in the other assays. Folacin content of microwave and conventionally cooked 1 vegetables was not significantly different. Retentions were approximately the same for each vegetable regardless of cooking method and ranged from 78–105% except for broccoli. The low retention in broccoli (Sl‐59%) may be due to the presence of heat labile forms of folacin.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
