Vitamin retention in cook/chill and cook/hot-hold hospital food-services.
J Am Diet Assoc
; 96(5): 490-8; quiz 499-500, 1996 May.
Article
em En
| MEDLINE
| ID: mdl-8621875
ABSTRACT
The vitamins with the greatest losses during hot-holding of food (> 10% after 2 hours) are vitamin C, folate, and vitamin B-6; retinol, thiamin, riboflavin, and niacin appear to be relatively stable. The 66 studies reviewed in this article give inadequate information on the losses of many other vitamins. In cook/chill food-services, substantial losses of sensitive vitamins occur during each of the chilling, storage, and reheating stages. Different reheating methods have similar effects on the amount of vitamin retention. Losses of vitamin C and folate can be greater than 30% when food is reheated after storage for 24 hours at 3 degrees C. Current research indicates that under normal operating conditions, with hot-holding limited to less than 90 minutes, vitamin retention is better in a conventional food-service than in a cook/chill system.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Temperatura
/
Vitaminas
/
Manipulação de Alimentos
/
Conservação de Alimentos
/
Serviço Hospitalar de Nutrição
Limite:
Humans
Idioma:
En
Ano de publicação:
1996
Tipo de documento:
Article