Affiliation:
1. Kunming University of Science and Technology
Abstract
The effect of five conventional cooking methods (steaming, pressure-cooking, microwaving, frying and boiling) on nutritional composition of Boletus aereus was investigated. Results showed steaming, pressure-cooking and microwaving treatments could reserve the contents of protein, lipids, ash, total soluble sugar, free amino acids, neutral sugars, vitamin C (Vc) and total phenolics effectively compared to the raw B. aereus. Frying could significantly (p<0.05) increase protein, lipids, ash, total soluble sugar, free amino acids and neutral sugars due to the metal pan and peanut oil used in the cooking procedure with high temperature, however, the contents of Vc and total phenolics were significantly (p<0.05) decreased in this methods. Boiling significantly (p<0.05) decreased the contents of nutritional compositions, which were lost leaching to surrounding water.
Publisher
Trans Tech Publications, Ltd.
Reference26 articles.
1. S.J.M. Mdachi, M.H.H. Nkunya, V.A. Nyigo, and I.T. Urasa: Food Chem Vol. 86 (2004) p.179.
2. V.A. Diez, and A. Alvarez: Food Chem Vol. 75 (2001) p.417.
3. B. Ribeiro, P.B. Andrade, B.M. Silva, P. Baptista, R.M. Seabra, and P. Valentão: J Agric Food Chem Vol. 56 (2008) p.10973.
4. I.R. Hall, A.J.E. Lyon, Y. Wang, and L. Sinclair: Econ Bot Vol. 52 (1998) p.44.
5. V.M. Dembitsky, A.O. Terent'ev, and D.O. Levitsky: Rec Nat Prod Vol. 4 (2010) p.218.
Cited by
4 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献