Effect of processing on ascorbic acid in different varieties of cassava (Manihot esculenta, Crantz)
- 1 February 1979
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 14 (1) , 69-74
- https://doi.org/10.1111/j.1365-2621.1979.tb00848.x
Abstract
Summary: The ascorbic acid content of cassava tubers decreased during storage at room temperature. Pressure cooking led to a loss of 20% in ascorbic acid. Steaming resulted in a loss of 50% in ascorbic acid. The loss in the ascorbic acid content in fermented products was about 95%. There was a conversion of a large part of the ascorbic acid to dehydroascorbic acid during processing.This publication has 2 references indexed in Scilit:
- Ascorbic Acid, Dehydroascorbic Acid, and Diketogulonic Acid in Fresh and Processed FoodsAnalytical Chemistry, 1949
- A METHOD FOR THE DETERMINATION OF SMALL QUANTITIES OF ASCORBIC ACID AND DEHYDROASCORBIC ACID IN TURBID AND COLORED SOLUTIONS IN THE PRESENCE OF OTHER REDUCING SUBSTANCESJournal of Biological Chemistry, 1938