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Vitamin Retention And Sensory Evaluation Of Selected Foods Prepared By Boiling, Boiling-In-Bag, And Steaming Methods

Department of Human Nutrition and Foods, College of Human Resources, Virginia Tech University, Blacksburg, VA 24061

Judy Driskell

Department of Human Nutrition and Foods, College of Human Resources, Virginia Tech University, Blacksburg, VA 24061

The vitamin C and B ₆ retentions and sensory qualities of foods prepared by boiling-in-bag were compared with those cooked by conventional methods. Broccoli, carrots, peas, potatoes, and flounder were cooked by boiled (broiled for flounder), boiled-in-bag, and steamed methods to equivalent tenderness. Sensory analysis indicated no significant differences in characteristics of the foods among the preparation methods, except that peas boiled-in-bag and steamed were significantly darker in color than boiled peas, and potatoes boiled- in-bag were significantly more moist than those boiled or steamed. The retention of vitamins C and B₆ was higher in foods boiled-in-bag than those which were boiled or steamed.

Family and Consumer Sciences Research Journal, Vol. 16, No. 2, 136-142 (1987)
DOI: 10.1177/1077727X8701600208


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