RETENTION OF CAROTENE, THIAMIN, RIBOFLAVIN, AND NIACIN DURING LARGE‐SCALE FOOD SERVICE OF DEHYDRATED CARROTS¹

Abstract

No reports were found in the literature on the retention of vitamins in large-scale food service of dehydrated carrots. The purpose of this study was to determine the losses of carotene, thiamin, riboflavin, and niacin from commercially dehydrated carrots during quantity cooking by the following methods in amounts to serve 50: (1) simmering on top of the stove, in enough boiling water to cover, for 30 minutes (directions on the can label) ; (2) in an institution-type steamer for 15 minutes;(3) boiling for 25 minutes on top of the stove, in enough boiling water to cover, in a U. S. Army field range; (4) simmering on top of the stove for 20 minutes, after refreshing for 20 minutes and after heating for 45 minutes to bring to a boil (directions in Swift's Army Cook Book) ; (5) same as (4) except using carrot bricks and refreshing for 90 minutes before cooking. Because it is often necessary in Army mess halls to keep cooked vegetables a t serving temperature for varying periods of time, the carrots cooked by directions in the Swift's Army Cook Book were held for one and one-half and for three hours, after which vitamin losses were determined. 13ISTORY OF VEQETABLEThe carrots, dehydrated by the Beechnut Packing Company, were of the Chantenay variety. They &ere cut in one-fourth-inch cubes, and were steam-blanched previous to dehydration. Raw carrots of the same variety, which had been dehydrated in the same plant two days previous to the dehydration of those used in this study, were analyzed for carotene and ascorbic acid.= The raw carrots contained 95 mg. of carotene per 100 gm. on the dry-weight basis. There was no change in value during dehydration procedures. The following changes occurred in the ascorbic acid content of the carrots during dehydration. 7.5 1 68 1 5.7 I 50 I 3.8 1 28 1 21 1 22 1