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- W1044486547 abstract "Effect of cooking time (0.5, 1, 1.5, 2, 5 and 10 minutes) and cooking methods (boiling and microwave boiling) were studied for the percentage loss of vitamin C content in Chinese kale (Brassica alboglabra Bailey), water spinach (Ipomoea reptans Poir), dwarf white mustard (Brassica campestris sp. chinensis) and sweet shoot (Sauropus androgynus (L) Merr.). The vitamin C contents of the fresh vegetables and the percentage loss of vitamin C in cooked vegetables were subsequently determined by indophenol titration method. The results of the study revealed that all the studied vegetable species possess significant (p 5 min > 2 min > 1.5 min > 1 min> 0.5 min. The effect of the cooking methods on vitamin C loss was also significant (p<0.05), in which boiled leaves were found to loose more vitamin C than microwave-boiled leaves. In view of this it could be concluded that boiling and microwave boiling of vegetables though makes green leafy vegetables more palatable, however it reduces their vitamin C content drastically. Therefore, it is advised that microwave-boiled vegetables at shorter time may reduce the loss of vitamin C." @default.
- W1044486547 created "2016-06-24" @default.
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- W1044486547 date "2007-01-01" @default.
- W1044486547 modified "2023-09-27" @default.
- W1044486547 title "Effect of conventional and microwave cooking methods and time duration on the loss of vitamin C content in four green leafy vegetables" @default.
- W1044486547 hasPublicationYear "2007" @default.
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