Effect of Processing and Preparation for Serving on Vitamin Content in T, B, and A Ration Peas and Carrots

摘要

The nutritional quality of T, B, and A Rations was compared using peas and carrots. A meat item (pork) had been studied previously. All three rations were subjected to various heating and holding procedures to simulate the military serving practices. Two most heat labile vitamins, ascorbic acid and thiamin, were chosen as sensitive indicators of change upon each treatment. For both T and B Rations, the retention of thiamin is about 40% after retorting and heating. Only minor changes occur during the subsequent serving practices. Little ascorbic acid remains after retorting and heating for both T and B Rations. It is concluded that T and B Ration peas and carrots are nutritionally equivalent as far as the retention of ascorbic acid and thiamin is concerned. They are lower in these vitamins than the nonprocessed A Ration. After cooking, A Ration peas and carrots retain 72% thiamin and 9% ascorbic acid.