National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
This investigation was carried out to evaluate and compare the effect of microwave and pressure cooking methods on the contents of vitamin C in selected vegetables. Total vitamin C contents of raw vegetables ranged between 3.55 to 91.27 mg/100g respectively. Microwave and pressure cooking for 2 to 3 min resulted in considerable loss of vitamin C. However, the loss was higher in the case of pressure cooking when compared to microwave cooking. Therefore, microwave cooking can be preferred over pressure cooking.
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