The Effect of Different Methods of Heat Treatments on the Retention of Ascorbic Acid in Carrot and Corn

The history of food science, technology and nutrition and their expansion in respect of raw material, processing, finished products and nutritional value goes back to many years and is still the interests of many researchers. In this work ascorbic acid has been taken not only as an important and vital vitamin to be investigated during the course of different heat processes but also as an index to other vital and sensitive micronutrients. Titration by 2, 6 dichloroindophenol that only measures the ascorbic acid concentration was adopted as the mean to evaluate this reducing compound. The results indicated that microwave heating caused the highest loss during 20 minutes of heating as compared to other methods of heat treatments and this might be explained by the degree of heat, length of treatment, migration of ascorbic acid to the media and oxidation of ascorbic acid to de-hydro-ascorbic acid and other subsequent products.