Effects of storage, preparation and cooking - Vit C
- Created by: Jyammy
- Created on: 26-05-17 11:11
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Vit C - Water soluble vitamins are dissolved in water and affected by HEAT, LIGHT, ALKALINITY, OXYGEN, ENZYME ACTIVITY
Reducing loss of Vit C
Storage
- Condition: Avoid bruised/damaged F&V - cell walls are broken and enzymes are released. The enzyme absorbic acid oxidase will destroy Vit C
- Age: Ripe fruit has the most Vit C. Best when harvested ripe and eates ASAP
- Use shortly after purchase: Exposure to warmth and light (Oxidation) will…
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