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Ascorbic Acid Losses In Vegetables Associated With Cook-Chill Food Preparation, Karen E. Charlton, Paula Patrick, L Dowling, E Jensen

Faculty of Science, Medicine and Health - Papers: part A

Objective. To assess ascorbic acid (AA) losses in four vegetables (broccoli, peas, cauliflower and cabbage) at each production stage in a cook-chill food service system. Setting. A long-stay psychiatric hospital in Cape Town. Design. Cross-sectional analytical study. On two repeat occasions, three samples of each vegetable were taken at the following stages: (i) delivery (day 1); (ii) after preparation (day 2); (iii) after cooking (day 5); (iv) after blastchilling (day 5); and (v) in the holdroom and after regeneration over a 4-day period (days 6 - 9). AA content of each sample was assessed in duplicate using the 2,6 dichloroindophenol …