Modification of vitamins B_1 and B_2 by culinary processes: traditional systems and microwaves

摘要

Loss of thiamin and riboflavin is studied in Swiss chard and green beans. The processes of boiling and boiling and frying lightly in two systems, traditional and microwaves, and microwaves, both cause loss of these two vitamins, but vitamin B_1 shows a higher loss in traditional boiling. Leaching of both vitamins into the boiling water occurs and, in generat, Swiss chards show higher leaching losses, mainly in the traditional system.