ACCEPTABILITY AND RETENTION OF CAROTENE AND ASCORBIC ACID IN VEGETABLES COOKED IN SOLAR COOKER, MICROWAVE OVEN AND BY CONVENTIONAL METHOD

摘要

Despite the long time taken in solar cooking, the acceptability of solar box cooked pumpkin and carrot through organoleptic properties was the highest. The retention of carotene in solar cooked pumpkin and carrot was the highest. These findings reiterate the need for using solar cookers in households, with particular reference to India, where sunshine is plenty throughout the year.