Effect of Adding Vinegar on the Stability of Vitamin C in Cooked Potatoes

doi:10.7506/spkx1002-6630-201019026

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (19 ): 129-132.doi: 10.7506/spkx1002-6630-201019026

• Basic Research • Previous Articles Next Articles

Effect of Adding Vinegar on the Stability of Vitamin C in Cooked Potatoes

YANG Ming-duo1,2,3，CHEN Jian2，WU Ying-ying1,3，WANG Xu3

1. Postdoctoral Research Base of The Chinese Fast Food Research and Development Center, Harbin Commerce University, Harbin
150076, China；2. Shunde Ploytechnic, Shunde 528300, China；3. College of Food Engineering, Harbin Commerce University,
Harbin 150076, China

Received:2010-06-23 Online:2010-10-15 Published:2010-12-29
Contact: YANG Ming-duo E-mail:yangmingduo5663@163.com

Abstract

Abstract:

Vinegar was added before potato boiling and stir-frying for probing into the effect of vinegar presence on the stability of vitamin C in cooked potatoes. Adding 0.3 g of vinegar before boiling 250 g of potato shreds in the presence of salt and chicken essence could stabilize vitamin C best. The best amount of added vinegar for achieving the best stabilization of vitamin C during the stir-frying of 250 g of potato shreds in the presence of salt and chicken essence was 3 g.

Key words: cooking, potato, vitamin C, vinegar

CLC Number:

TS201.1

YANG Ming-duo1,2,3，CHEN Jian2，WU Ying-ying1,3，WANG Xu3. Effect of Adding Vinegar on the Stability of Vitamin C in Cooked Potatoes[J]. FOOD SCIENCE, 2010, 31(19 ): 129-132 https://doi.org/10.7506/spkx1002-6630-201019026

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Effect of Adding Vinegar on the Stability of Vitamin C in Cooked Potatoes

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