Browse > Article

Changes in the Riboflavin Content of Spinach Salad and Sesame Leaf Salad with Various Cooking and Holding Process in Foodservice Institutions  

김혜영 (성신여자대학교 식품영양학과)
박화연 (성신여자대학교 식품영양학과)
Publication Information
Korean journal of food and cookery science / v.20, no.1, 2004 , pp. 34-41 More about this Journal
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
riboflavin; retention; cooking; cooked vegetable salad;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Jansen, GR, Harper, JM, Kylen, A, Shiegetomi, CT and Gaillis, LK : Pilot study to evaluate food delivery systems used in school lunch programs. II: nutritional value. School Food Serv Res Rev. 1:24-29, 1977
2 Bognar, A : Nutritive value of chilled meals. In: Glew G, ed Advances in Catering Technology. London, England: Applied Sciences Publishers; pp.387-408, 1980
3 Ezell, BD and Wilcox, MS : Loss of carotene in fresh vegetables as related to wilting and temperature, J. Agric Food Chem. 10:124-126, 1962   DOI
4 Wimalasiri P and RBH Wills : Simultaneous analysis of thiamin and riboflavin in foods by high performance liquid chromatography. J. of Chromatography, 318:412-416, 1985   DOI   ScienceOn
5 Paik, JJ and Kim H : Riboflavin in milk and milk products and the destructive effects of sunlight, J. of the Korean Nutrition Soc., 9(2):54-58, 1976
6 Thomas, RB and Tabekhia, MM : High performance liquid chromatographic analysis of B-vitamin in rice and rice products. J. Food Sci. 44:263-266, 1979   DOI
7 Augustin, J, Marousek, GI, Tholen, LA and Bertelli, B : Vitamin retention in cooked, chilled and reheated potatoes. J. Food Sci. 45:814-816, 1980   DOI
8 Kim, HY : A study on total vitamin C content changes in process of food product flow and holding time of cooked soybean sprouts and fresh vegetables salads in food service operations. J. of Korean Soc. of Dietary Culture, 13(1):9-17, 1998
9 Snyder, PO and Matthews, ME : Percent retention of vitamin C in whipped potatoes after preservice holding J. Am. Diet Assoc. 83(4): 454, 1983
10 Kossovitas, C, Navab, M, Ang, CM and Livingston, GE : A comparison of chilled holding versus frozen storage on quality and wholesomeness of some prepared foods. J. Food Sci. 38:901-302, 1973   DOI
11 Heller, CA, McCay, CM and Lyon, CB : Losses of vitamin in large-scale cookery. J. of Nutrition 26:377-383, 1943
12 Lim, WJ and Yoon, JS : The Problem on Riboflavin Content Inference of Common Food for Korean. J. Korean Soc. Food Nutr., 19(1): 73-79, 1990
13 Mary K Head : Nutrient losses in institutional food handling. J. Am. Diet. Assoc. 65: 423, 1974
14 Snyder, PO and Matthews, ME : Effects of Hot-holding on the nutritional quality of menu items in food service systems: A review. School Food SeI. Res. Rev. 8(1): 6, 1984
15 Park, HO, Oh, HS and Yoon, S : The changes of Vit.$\D_{2}$ and Vit.$\B_{2}$ contents according to ultraviolet rays and cooking methods of mushrooms. Korean J. Dietary Culture 16(5):463-469, 2001
16 Dahl-Sawyer CA, Chen, JJ and Huang, PD : Cook/chill foodservice systems with conduction, convection and microwave reheat subsystems. Nutrient retention in beef loaf, potatoes and peas. J. Food Sci. 47:1089-1095, 1982   DOI
17 Ezell, BD and Wilcox, MS : Loss of vitamin C in fresh vegetables as related to wilting and temperature. J. Agric Food Chem. 7:507-509, 1959   DOI
18 Koehler, HH and Hare, MM : Vitamin contents of pre-prepared foods sampled from a hospital food service line. J. Am. Diet. Assoc. 82(6): 622, 1983
19 Williams, PG, Ross H and Brand-Miller JC : Ascorbic acid and 5-methyltetra- hydrofolate losses in cook/chill or cook/hot-hold foodservice system. J. Food Sci. 60:541-546, 1995   DOI   ScienceOn
20 Kamman, JF, Labuza, TP and Warthesen, JJ : Thiamin and riboflavin analysis by high performance liquid chromatography. J. Food. Sci. 44:263-266, 1979   DOI
21 Kim, HY : Changes in the riboflavin content of stir-fried sausage with vegetable and stir-fried garlic young stem at various cooking and holding process in Food Service Establishments( I ), Korean J. Soc. Food Cookery Sci. 18(4), 461-469, 2002
22 Erdman, JW and Klein, BP : Harvesting, processing and cooking influences on vitamin C in foods. In:Seib PA, Tolbert BM, eds. Ascorbic Acid: Chemistry, Metabolism, and Uses. Washington, DC: American Chemical Society; pp.499-532, 1982