Journal of Nutrition

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Journal of Nutrition Vol. 26 No. 4 October 1943, pp. 377-383
Copyright © 1943 by American Society for Nutrition
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Losses of Vitamins in Large-Scale Cookery1

Christene A. Heller, C. M. McCay and C. B. Lyon

School of Nutrition, Cornell University, Ithaca, New York

Preliminary studies were made in a large industrial cafeteria to determine the losses in vitamins in vegetables under actual operating conditions. The losses, in per cent, ranged as follows: thiamine 16 to 64; niacin 2 to 61; riboflavin 22 to 45; ascorbic acid 27 to 90. Changes were then made in the vegetable cookery by decreasing radically the time of cooking large quantities. The time of holding vegetables between cooking and service was also cut to a minimum. Texture, flavor and appearance were improved.

A comparison of the thiochrome and fungus assay methods for the determination of thiamine gave excellent results for analyses in vegetables.

1 These studies were made possible through the cooperative efforts of Dr. E. S. Rogers, Director of the New York State War Council Office of War Nutrition Services, Mr. Walter Button of the Canteen Food Service, and Lt. Commander Hubbell, U.S.N.R. The thiamine determinations by the thiochrome method were run at Fordham University by M. Soodak and L. J. Vinson under the direction of Prof. L. R. Cerecedo. Thiamine determinations by the fungus assay method were run by Helen Adolph, and the riboflavin and niacin assays by Regina Machata, at the U. S. Plant, Soil and Nutrition Laboratory at Cornell University. The project was financed jointly by the U. S. Nutrition Laboratory, the New York State War Council and the Brewing Industry Foundation. Yeast was furnished through the courtesy of Mr. Hugh Harley, Secretary of the Brewing Industry Foundation.

Manuscript received 22 March 1943.




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