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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(9): 2391-2397
DOI: https://doi.org/10.20546/ijcmas.2017.609.293


Effect of Microwave and Pressure Cooking on Stability of Vitamin C in Some Selected Vegetables
Shobham, Karukonda Raju, Mudhavath Mounica and M.K. Sukumaran*
Department of Biochemistry, Bhavan’s Vivekananda College, Sainikpuri, Secunderabad, Telangana, India
*Corresponding author
Abstract:

This investigation was carried out to evaluate and compare the effect of microwave and pressure cooking methods on the contents of vitamin C in selected vegetables. Total vitamin C contents of raw vegetables ranged between 3.55 to 91.27 mg/100g respectively. Microwave and pressure cooking for 2 to 3 min resulted in considerable loss of vitamin C. However, the loss was higher in the case of pressure cooking when compared to microwave cooking. Therefore, microwave cooking can be preferred over pressure cooking.


Keywords: Vitamin C, Microwave cooking, Pressure cooking, Vegetables
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How to cite this article:

Shobham, Karukonda Raju, Mudhavath Mounica and Sukumaran, M.K. 2017. Effect of Microwave and Pressure Cooking on Stability of Vitamin C in Some Selected VegetablesInt.J.Curr.Microbiol.App.Sci. 6(9): 2391-2397. doi: https://doi.org/10.20546/ijcmas.2017.609.293