ANNUAL REPORT, 1943-44 49 



Fresh apple juice was practically neutralized and concentrated six - to seven- 

 fold. (If the juice was to be concentrated more than six-fold, it was de-pectinated 

 before concentration to avoid jellying.) The hot concentrate was filled into 

 gallon jugs to which had been added approximately one-half ounce of synthetic 

 ascorbic acid. The added ascorbic acid very decidedly lightened the color of 

 the concentrate and thereby improved its appearance greatly. Over a three 

 months' storage period only a minor loss of vitamin C was noted. When the 

 concentrate was diluted to its original volume for use, the antioxygenic effect 

 of the added vitamin C on the color was still evident, although, of course, to a 

 much less degree. 



DEPARTMENT OF HOME ECONOMICS NUTRITION 

 Julia O. Holmes in Charge 



The Effect of Institutional Cooking Methods on the Vitamin Content of Foods • 



/. The Thiamine and Ascorbic Acid Content of Potatoes. (A. W. Wertz and 

 C. Edith Weir.) The potatoes were of the Green Mountain variety, grown in 

 the Connecticut Valley, and were obtained from the college dining hall which 

 served 750 Army Air Corps cadets. They were sampled at the following stages: 

 (1) pared, (2) soaked 6 hours, (3) steamed one hour at 225°F., (4) mashed, (5) 

 steamed and held in a steam oven \}/2 hours at 157°F., and (6) mashed and held 

 for IK hours at 157°F. 



Of the total thiamine, 5 percent was lost during soaking, 15 percent during 

 steam cooking, and 5 percent during the \}/2 hour holding period between cooking 

 and serving. Mashing did not appear to destroy thiamine. Of the vitamin C, 

 none was lost during soaking, 54 percent was destroyed during steam cooking, 20 

 percent during mashing, and 10 percent during the 13^ hour holding period. 

 The over-all loss in the mashed potato held 1^ hours before serving was 88 per- 

 cent. 



On the basis of the data obtained in the study, it is of interest to estimate the 

 value of the potato in relation to man's requirement for thiamine and ascorbic 

 acid, using the amounts of potatoes suggested by the Bureau of Home Economics 

 for a low cost, a moderate cost, and a liberal diet for a very active man; i.e., 

 1.1, 0.9, and 0.9 pounds daily. Thus the whole or the mashed potatoes would 

 have contributed 16, 13, and 13 percent respectively of the daily requirement 

 for thiamine. The whole potato held 13^ hours before serving would have 

 contributed 25, 21 and 21 percent respectively of the 75 mg. allowance for ascorbic 

 acid, whereas the potato mashed and held IJ^ hours before serving would have 

 supplied only 11,9, and 9 percent of the allowance. Had the potatoes been eaten 

 immediately at the end of the steam-cooking period approximately 1/3 of the 

 daily allowance would have been supplied by the above quantities of potatoes. 

 The individual who consumes no more than an average-size portion of potatoes 

 cooked and mashed in large quantity, should probably discount the potato en- 

 tirely as a source of ascorbic acid. 



//. The Losses of Certain Vitamins in Beans. (A. W. Wertz, B. V. McKey 

 K. O. Esselen, E. Fuller, and J. O. Holmes.) The beans used in this study were 

 obtained from the Massachusetts State College dining hall which served approx- 

 imately 750 Army Air Corj s cadets. This food was selected because of the 

 frequency with which baked beans appear, not only for these cadets but also in 

 many New England institutions and restaurants. Moreover, the bean is reputed 



