Thiamin Content of Freshly Prepared and Leftover Italian Spaghetti Served in a University Cafeteria Foodservice

摘要

ABSTRACTThis study was undertaken to determine the effect of preparation and service, particularly reheating methods, on the thiamin content of freshly prepared and leftover Italian spaghetti in a university cafeteria foodservice. The processes studied include hot steam‐table holding, 4 wk of frozen storage, and reheating by microwave and conventional ovens. No significant losses occurred in thiamin content of the Italian spaghetti after hot‐holding, freezing, microwave or conventional reheating. Thus it can be concluded that the thiamin losses of Italian spaghetti prepared and served in cafeteria‐style foodservices are not signif