Experiment Station Record, Volume 92, January-June, 1945 Page: 145
xiii, 1010 p. ; 24 cm.View a full description of this book.
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1945] FOODS-HUMAN NUTRITION 145
The vitamin A value of dehydrated sweetpotatoes and carrots, F. I. SCOULAR,
J. E. BALLEW, C. J. CARL, and V. DOZIER (Jour. Amer. Dietet. Assoc., 19 (1943),
No. 6, pp. 428-430).-Vitamin A was determined by biological assay by a slight
modification of the procedure of Swanson et al. (E. S. R., 80, p. 277). Commercial,
pulverized dehydrated sweetpotatoes of the Porto Rico variety ("Vita Yam") obtained
in 1940 and 1941 assayed, respectively, 119 and 126 International Units of
vitamin A per gram. Storage of the 1940 dehydrated product for the year resulted
in a reduction of the vitamin A value to 99 I. U. per gram. A sample from sweetpotatoes
of this variety harvested in 1939 and not dehydrated until June 1940
contained 135 I. U. per gram. Pulverized commercially dehydrated carrots assayed
197 I. U. vitamin A per gram.
The in-vitro destruction of carotene by water extracts of minced rat stomachs
in the presence of methyl linolate, E. L. HoVE. (Ala. Polytech. Inst.).
(Science, 98 (1943), No. 2550, pp. 433-434).-This paper offers a possible explanation
of the observation of Sherman (E. S. R., 86, p. 422) that carotene administration
to vitamin A-deficient rats is inactivated by the simultaneous feeding of methyl
linolate through the demonstration that carotene can be rapidly destroyed in vitro
by a clear water extract of minced rat stomachs in the presence of methyl'linolate.
Vitamin B-complex studies on dehydrated meats, E. E. RICE and H. E.
ROBINSON (Food Res., 9 (1944), No. 2, pp. 92-99).-Vitamin contents of pork and
beef were determined at various stages of commercial dehydration which involved
precooking of large lots of boned, cubed meat in steam-jacketed kettles, followed
by grinding and drying in warm air in a rotary drier; with pork the procedure was
modified to provide for separate concentration of the broth, which was drawn off
and skimmed to remove fat, the concentrated broth and such fat as was desired
being later reincorporated with the dehydrated pork. Thiamine was determined by
the thiochrome procedure of Connor and Straub (E. S. R., 87, p. 9), and riboflavin,
niacin, and pantothenic acid were determined microbiologically upon samples which
had been enzymatically hydrolyzed. Vitamin values for the raw, cooked, and dehydrated
meat, and, in the case of the pork, for the aqueous broth, the concentrate,
the fat, and the finished product are reported, together with estimates of vitamin
losses. Losses in beef were estimated from the vitamin values per gram of protein;
in pork, retentions were computed on a "total" basis, with due allowance for the
broth and the fat. The dehydrated beef retained 76 percent of the thiamine, 105
percent of the riboflavin, 92 percent of the niacin, and 68 percent of the pantothenic
acid of the raw meat. Dehydrated pork retained 63 percent of the thiamine,
104 percent of the riboflavin, 92 percent of the niacin, and 73 percent of the pantothenic
acid of the raw meat. The 100+ values for riboflavin were consistently
obtained, and are attributed to the formation of stimulating substances during the
cooking. Storage losses of thiamine in dehydrated pork were found to be extensive
at temperatures of above 80 F.
Rice and the vitamin B complex, V. R. VILLIAMS and E. A. FIEGER (Louisiana
Sta. Bul. 381 (1944), pp. 8).--Data based upon analyses of 100 rice samples obtained
in the 1942-43 milling season from 13 Louisiana mills and 1 Arkansas mill
are reported for thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, biotin, and
inositol in brown rice of the Blue Rose, Early Prolific, Nira, Rexoro, American
Pearl, and Fortuna varieties. Data are also reported for the milled fractions, firstbreak,
second-break, brushed, and finished rice, and rice bran and rice polish of
the varieties Blue Rose, Fortuna, and Early Prolific. The vitamin content of the
rices decreased with increased, milling in going from the brown to the polished
form. The byproducts, rice bran and rice polish, were excellent sources and the
brown rice a good source of all these B vitamins except riboflavin. The brown
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U.S. Department of Agriculture. Agricultural Research Administration. Office of Experiment Stations. Experiment Station Record, Volume 92, January-June, 1945, book, 1947; Washington D.C.. (https://digital.library.unt.edu/ark:/67531/metadc5064/m1/158/: accessed April 19, 2024), University of North Texas Libraries, UNT Digital Library, https://digital.library.unt.edu; crediting UNT Libraries Government Documents Department.