ASCORBIC-ACID AND 5-METHYLTETRAHYDROFOLATE LOSSES IN VEGETABLES WITH COOK-CHILL OR COOK HOT-HOLD FOODSERVICE SYSTEMS

The percent retention of vitamin C and 5-methyltetrahydrofolate in sev en cooked vegetables was analyzed using HPLC and compared in simulated cook/chill vs cook/hot-hold hospital foodservices. Retention of vitam ins after conduction and infra-red reheating was investigated. Vegetab les reheated after one day of chilled storage had greater losses of bo th vitamins compared to those held at 72 degrees C for 30 min, but bet ter vitamin retention than vegetables held hot 2 hr. There was no sign ificant difference in nutrient retention due to method of reheating. I f warm-holding is restricted to < 90 min, vitamin retention in vegetab les is likely to be higher in a cook/hot-hold foodservice than with a cook/chill system.