Ascorbic acid loss in vegetables: adequacy of a hospital cook-chill system

This research evaluates the ascorbic acid loss of vegetables prepared in a hospital cook-chill plated system. The ascorbic acid loss of three vegetabl e samples (carrots, peas and potatoes) were measured at various points in t he cook-chill system and analysed using the DCPIP method. Substantial losse s for all vegetables were identified at the cooking and regeneration stages . The ascorbic acid levels of the selected vegetables when raw ranged from 6 to 10 mg/100 g sample. At the end of the food service cycle the ascorbic acid content of the vegetables was reduced to 1.7-5.8 mg/100 g sample. The largest percentage loss of ascorbic acid, i.e. 76%, was found in mashed pot atoes. Peas incurred the least percentage loss, i.e. 42%. This progressive deterioration during the cook-chill plated catering system causes an insubs tantial presence of ascorbic acid in the food served to hospitalised patien ts.