The Indian Journal of Nutrition and Dietetics

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Acceptability and Retention of Carotene and Ascorbic Acid in Vegetables Cooked in Solar Cooker, Microwave Oven and by Conventional Method


Affiliations
1 Department of Food Service Management and Dietetics, Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore - 641 043, India
     

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In the context of the present energy crisis, solar energy is a boon to tropical countries like India, With the diminishing sources of cooking fuel, solar cookers can help a lot in reducing the cost of cooking and conservation of fuel of other uses. Microwave ovens are being used by housewives for conservation of time. The present research hence was conducted to compare the time taken for cooking and acceptability of cooked vegetables by the three methods and the carotene and ascorbic acid retention in the cooked vegetables.
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  • Acceptability and Retention of Carotene and Ascorbic Acid in Vegetables Cooked in Solar Cooker, Microwave Oven and by Conventional Method

Abstract Views: 205  |  PDF Views: 0

Authors

P. Parvathi Easwaran
Department of Food Service Management and Dietetics, Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore - 641 043, India
N. Kalpana
Department of Food Service Management and Dietetics, Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore - 641 043, India
N. Rema
Department of Food Service Management and Dietetics, Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore - 641 043, India

Abstract


In the context of the present energy crisis, solar energy is a boon to tropical countries like India, With the diminishing sources of cooking fuel, solar cookers can help a lot in reducing the cost of cooking and conservation of fuel of other uses. Microwave ovens are being used by housewives for conservation of time. The present research hence was conducted to compare the time taken for cooking and acceptability of cooked vegetables by the three methods and the carotene and ascorbic acid retention in the cooked vegetables.