Folic acid content in thermostabilized and freeze-dried space shuttle foods.
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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Lyndon B. Johnson Space Center, National Aeronautics and Space Administration, Houston, TX 77058-3696, USA.
Nillen
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Kloeris
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D005492:Folic Acid / Q000032:analysis*; D005519:Food Preservation; D005526:Food, Formulated / Q000032:analysis*; D005612:Freeze Drying; D006358:Hot Temperature; D009753:Nutritive Value; D013026:Space Flight; D014675:Vegetables / Q000737:chemistry*
D005492:Folic Acid