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Organoleptic Evaluation and Retention of Vitamin C in Commonly Consumed Food Preparations Using Underexploited Greens


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1 Department of Home Science, Kurukshetra University, Kurukshetra, India
     

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Vitamin C is available only in fresh fruits and vegetables and is essential for the synthesis of collagen and metabolism of tyrosine. In addition to this, it also plays a vital role in bone formation, wound healing, electron transport, cholesterol metabolism and also act as an antioxidant. In poor Indian diet, where fruit is expensive, green leaves of vegetables can make up the requirement of vitamin C and other nutritional disorders, if consumed in plenty. These green leaves of vegetables are also rich in other important constituents, which are required by the human body such as dietary fibre, beta carotene, iron, phosphorus and calcium.
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  • Organoleptic Evaluation and Retention of Vitamin C in Commonly Consumed Food Preparations Using Underexploited Greens

Abstract Views: 9  |  PDF Views: 0

Authors

Tarvinder Jeet Kaur
Department of Home Science, Kurukshetra University, Kurukshetra, India
G. K. Kochar
Department of Home Science, Kurukshetra University, Kurukshetra, India

Abstract


Vitamin C is available only in fresh fruits and vegetables and is essential for the synthesis of collagen and metabolism of tyrosine. In addition to this, it also plays a vital role in bone formation, wound healing, electron transport, cholesterol metabolism and also act as an antioxidant. In poor Indian diet, where fruit is expensive, green leaves of vegetables can make up the requirement of vitamin C and other nutritional disorders, if consumed in plenty. These green leaves of vegetables are also rich in other important constituents, which are required by the human body such as dietary fibre, beta carotene, iron, phosphorus and calcium.