Sample Type

Moisture in WSB Before Cooking (% by wt.) (a)

Moisture in food Mixture After Cooking (% by wt.) (b)

Vitamin C in WSB Before Cooking Wet Basis (mg/100 g) (c)

Vitamin C in WSB Before Cooking Dry Basis (mg/100 g) (d) [c/(100-a)]x 100

Vitamin C in Food Mixture After Cooking, Wet Basis (mg/100 g) (e)

Vitamin C in Food Mixture After Cooking, Dry Basis (mg/100 g) (f) [e/(100-b)]x 100

Vitamin C Retention, Dry Basis (%) (g) (f/d)x 100

Time in Water Before Cooking (min:sec)

Time of Cooking (min:sec)

Conventional C

 

 

 

 

 

 

 

 

 

gruel

7.55

81.0

38

41

2

11

26

10:30

13:00

gruel

7.71

83.0

35

38

2

12

31

10:50

25:25

gruel

7.60

79.9

38

41

2

10

24

10:00

25:35

Average

7.62

81.3

37

40

2

11

27

10

21

SD (n = 3)

0.08

1.6

2

2

0

1

4

0

7

dumplings

7.60

61.0

40

43

5

13

30

8:00

13:00

dumplings

7.98

62.9

35

38

2

5

14

11:00

18:00

dumplings

7.43

59.9

37

40

2

5

12

10:00

19:00

dumplings

7.68

47.5

38

41

3

6

14

10:10

8:34

Average

7.67

57.8

38

41

3

7

18

10

15

SD (n = 4)

0.23

7.0

2

2

1

4

8

1

5

 

SOURCE: Ranum and Chomé, 1997.



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