King, Sondra L.
M.S. (Master of Science)
Department of Home Economics
Restaurants; Salads; Vegetables; Food--Vitamin content
The purpose of this study was to investigate ascorbic acid levels of vegetables served on salad bars, during tire late summer months, in restaurants located in a midwest university town. The scope of this research was to establish exactly how much ascorbic acid is in salad bar vegetables compared to those purchased at a store, and hew both of these values compare to those reported in food composition tables. The effects of time of sampling on tire vitamin C level was also examined. Three vegetables (cauliflower, green pepper, cucumber, onion and/or tomato) were sanpled from seven restaurants during what tire respective managers identified as "peak" and "lag" times of patronage, and then again one week later. The samples were analyzed for L-as corbie acid by the spectrophotcmetric procedure of Baja and Gurdeep (26). The ascorbic acid levels of the salad bar vegetables are representative of values reported in food ccnpositicn tables, as well as those determined for produce store vegetables. The results of the ranked correlation coefficient and Paired Sample t-tests were inconsistent. This can be accounted for by agricultural conditions, handling and storage, transportation and marketing conditions. The chi-square tests indicate an independence of time or week of sampling as affecting the ascorbic acid content of salad bar vegetables. These findings support tire lack of significant differences found between times of sampling.
Mrzlak, Elaine, "The ascorbic acid level of salad bar vegetables" (1983). Graduate Research Theses & Dissertations. 5319.
vii, 57 pages
Northern Illinois University
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