Williams PG. Vitamin retention in cook/chill and cook/hot-hold hospital food-services.
JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION 1996;
96:490-8; quiz 499-500. [PMID:
8621875 DOI:
10.1016/s0002-8223(96)00135-6]
[Citation(s) in RCA: 43] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
The vitamins with the greatest losses during hot-holding of food (> 10% after 2 hours) are vitamin C, folate, and vitamin B-6; retinol, thiamin, riboflavin, and niacin appear to be relatively stable. The 66 studies reviewed in this article give inadequate information on the losses of many other vitamins. In cook/chill food-services, substantial losses of sensitive vitamins occur during each of the chilling, storage, and reheating stages. Different reheating methods have similar effects on the amount of vitamin retention. Losses of vitamin C and folate can be greater than 30% when food is reheated after storage for 24 hours at 3 degrees C. Current research indicates that under normal operating conditions, with hot-holding limited to less than 90 minutes, vitamin retention is better in a conventional food-service than in a cook/chill system.
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