Vitamin B-6 content of selected foods after institutional cooking and holding procedures

The vitamin B-6 content of three foods, roast top round of beef in au jus, canned green beans in pot liquor, and whole baked potatoes was measured. These foods are typically served together as choices on the six week cycle menu at three dining halls on the University campus. Random samples were take...

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Bibliographic Details
Main Author: Reiter, Lou Anne
Other Authors: Human Nutrition and Foods
Format: Others
Language:en_US
Published: Virginia Polytechnic Institute and State University 2019
Subjects:
Online Access:http://hdl.handle.net/10919/87637
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spelling ndltd-VTETD-oai-vtechworks.lib.vt.edu-10919-876372020-11-25T05:37:48Z Vitamin B-6 content of selected foods after institutional cooking and holding procedures Reiter, Lou Anne Human Nutrition and Foods LD5655.V855 1984.R456 Vitamin B6 Food -- Vitamin content Quantity cooking The vitamin B-6 content of three foods, roast top round of beef in au jus, canned green beans in pot liquor, and whole baked potatoes was measured. These foods are typically served together as choices on the six week cycle menu at three dining halls on the University campus. Random samples were taken when the foods were raw, just cooked, and held for one, two, and three hours. Two additional samples of roast beef were selected as the beef received more cooking and holding treatments. Saccharomyces uvarum was the test organism used in the A.O.A.C. microbiological analyses for vitamin B-6 quantitation. Total vitamin B-6 was measured, not the individual vitamers. Roast beef lost total vitamin B-6, sometimes in significant quantities at every sample time. Green beans followed the same pattern of loss with cooking and increased holding times. Some of the vitamin was leached into the au jus and pot liquor as they were held with the beef and beans, respectively. Whole baked potatoes also lost in vitamin B-6 content with each sample time; however, this loss was not always significant. Institutional cooking and holding procedures utilized for these selected foods had adverse effects on their vitamin B-6 content. M.S. 2019-02-15T20:59:44Z 2019-02-15T20:59:44Z 1984 Thesis Text http://hdl.handle.net/10919/87637 en_US OCLC# 11193130 In Copyright http://rightsstatements.org/vocab/InC/1.0/ viii, 77 leaves application/pdf application/pdf Virginia Polytechnic Institute and State University
collection NDLTD
language en_US
format Others
sources NDLTD
topic LD5655.V855 1984.R456
Vitamin B6
Food -- Vitamin content
Quantity cooking
spellingShingle LD5655.V855 1984.R456
Vitamin B6
Food -- Vitamin content
Quantity cooking
Reiter, Lou Anne
Vitamin B-6 content of selected foods after institutional cooking and holding procedures
description The vitamin B-6 content of three foods, roast top round of beef in au jus, canned green beans in pot liquor, and whole baked potatoes was measured. These foods are typically served together as choices on the six week cycle menu at three dining halls on the University campus. Random samples were taken when the foods were raw, just cooked, and held for one, two, and three hours. Two additional samples of roast beef were selected as the beef received more cooking and holding treatments. Saccharomyces uvarum was the test organism used in the A.O.A.C. microbiological analyses for vitamin B-6 quantitation. Total vitamin B-6 was measured, not the individual vitamers. Roast beef lost total vitamin B-6, sometimes in significant quantities at every sample time. Green beans followed the same pattern of loss with cooking and increased holding times. Some of the vitamin was leached into the au jus and pot liquor as they were held with the beef and beans, respectively. Whole baked potatoes also lost in vitamin B-6 content with each sample time; however, this loss was not always significant. Institutional cooking and holding procedures utilized for these selected foods had adverse effects on their vitamin B-6 content. === M.S.
author2 Human Nutrition and Foods
author_facet Human Nutrition and Foods
Reiter, Lou Anne
author Reiter, Lou Anne
author_sort Reiter, Lou Anne
title Vitamin B-6 content of selected foods after institutional cooking and holding procedures
title_short Vitamin B-6 content of selected foods after institutional cooking and holding procedures
title_full Vitamin B-6 content of selected foods after institutional cooking and holding procedures
title_fullStr Vitamin B-6 content of selected foods after institutional cooking and holding procedures
title_full_unstemmed Vitamin B-6 content of selected foods after institutional cooking and holding procedures
title_sort vitamin b-6 content of selected foods after institutional cooking and holding procedures
publisher Virginia Polytechnic Institute and State University
publishDate 2019
url http://hdl.handle.net/10919/87637
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