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Vitamin Retention During Home Drying of Vegetables and Fruits

Department of Foods and Nutrition, Oregon State University, Corvallis 97331

Lorraine Miller

Department of Foods and Nutrition, Oregon State University, Corvallis 97331

Margaret Edwards

Department of Foods and Nutrition, Oregon State University, Corvallis 97331

Eva Benson

Department of Foods and Nutrition, Oregon State University, Corvallis 97331

The effect of home drying on the retention of several vitamins was measured in some foods commonly dried. Little vitamin C was retained in dried green beans and tomatoes, while more was retained in dried zucchini squash, raspberries, and boysenberries. Retention of carotene (measured only in dried green beans and tomatoes) was almost negligible. Except for blanched green beans, the retention of free folacin was higher than that of total folacin in the dried products. From 60 to 96 percent of vitamin B₆ was retained during drying.

Family and Consumer Sciences Research Journal, Vol. 7, No. 4, 258-264 (1979)
DOI: 10.1177/1077727X7900700407


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