AI Article Synopsis
- The study aimed to evaluate the folate levels in freeze-dried and thermostabilized foods on the space shuttle, examining their nutritional adequacy.
- Some freeze-dried vegetables showed a decrease in measurable folate, while others exhibited an increase, indicating variability in folate retention during the freeze-drying process.
- Ultimately, the research concluded that, despite low folate content in some freeze-dried foods, the overall shuttle menu still provides sufficient folate to meet recommended dietary allowances (RDA).
Article Abstract
This study was designed to determine whether freeze-dried and thermostabilized foods on a space shuttle contain adequate folate and to investigate any effects of freeze-drying on folacin. Frozen vegetables were analyzed after three states of processing: thawed; cooked; and rehydrated. Thermostabilized items were analyzed as supplied with no further processing. Measurable folate decreased in some freeze-dried vegetables and increased in others. Folacin content of thermostabilized food items was comparable with published values. We concluded that although the folacin content of some freeze-dried foods was low, adequate folate is available from the shuttle menu to meet RDA guidelines.
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| http://dx.doi.org/10.1111/j.1365-2621.1995.tb09821.x | DOI Listing |
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