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KMID : 0353019760130020331
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Korean Journal of Public Health
1976 Volume.13 No. 2 p.331 ~ p.336
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Studies on Losses of Riboflavin in Korean Foods During Cooking
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Abstract
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Loss of riboflavin was measured in cooking process of 44 Korean foodstuffs (11 kinds) in accordance with cooking method and cooking minutes and the following results were obtained for the purpose of preservation of nutriment of foodstuffs as much as possible.
1) The loss of riboflavin was 30.0% in boiling, 8.6% in sauting and 7.5% in grilling, and it was found that the riboflavin loss was the highest one in boiling among the cooking method mentioned above.
2) In boiling the foodstuff, it is edible when they are boiled at least 3minutes for vegetable, 15 minutes for meat and 9 minutes for fish.
In such case, the loss of riboflavin was 37.6% in vegetable, 28.5% in meat and 51.8% in fish respectively.
3) The loss of riboflavin was 29.5% when milk was put in cold storage for 3 days.
Consequently, it is considered that rationalization and scientification of foodstuff cooking and storage are urgently required for preserving nutriment of focdstuffs.
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