乾燥玉ねぎのビタミン変化について

概要

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Dried onion is one of the dried vegetables which has been widely used for the manufacture of processed food stuffs like canned, frozen foods etc.. This paper is concerned with the change in the contents of vitamins in onion while drying raw onion, storing dried onion and cooking various forms of onion. As a result, retention of vitamin after drying was more than 80% for B2, B6 and C though that for NAD was 60%. On the other hand, storage of dried onion caused a gradual loss for vitamins B1, B2, B6, and C though little loss was observed for NAD. And boiling process for cooking caused the similar loss of vitamins for raw, dried and restored onion.
1981-03-10