Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Changes in the Riboflavin Content of Spinach Salad and Sesame Leaf Salad with Various Cooking and Holding Process in Foodservice Institutions

단체급식소에서 제공되는 시금치 나물과 깻잎 나물의 생산단계 및 보관단계에 따른 리보플라빈 함량 변화(II)

  • 김혜영 (성신여자대학교 식품영양학과) ;
  • 박화연 (성신여자대학교 식품영양학과)
  • Published : 2004.02.01
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Abstract

The retention rate of riboflavin in two cooked vegetable salads (spinach salad and sesame leaf salad) were examined at every cooking stage, holding temperature and holding time, with various cooking methods, and a better food preparation method developed. The riboflavin contents of the samples were analyzed by HPLC, with fluoresence detection. The changes in the pH and water contents of the samples were measured during the holding stage at various temperatures and times. There were significant differences in the riboflavin contents during the various preparation and cooking processes, such as trimming, washing, boiling and parching etc. The retention rates of the riboflavin with the various holding methods and cooking temperature were also significantly different. The boiling process caused large losses of riboflavin: in the cases of spinach salad and sesame leaf salad these were 78％ and 52％ respectively. The pH and water contents showed faster change during 0-6 hours than during 6-12 hours.

Keywords

References

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