Vitamins retention in some microwave cooked dishes

Abstract

Nowadays the consumer is more than ever the focus food is shorter than older time, high requirement for food with nutrient value due to the applied techniques, better sensory quality and "easy-to-cook" techniques. The study was conducted on some dishes: fish dish, stuffed sauerkraut rolls and caramelized sugar crem, studying the influence of microwave heating on nutrients comparatively with cooking, in the oven. The study shows a good retention of some vitamins in microware-cooked samples (9-44%) than in oven cooked samples.