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Common cooking methods on quality and nutrient composition of Sagittaria sensory

Author: WangZuoZuo
Tutor: ZhuYunLong
School: Yangzhou University
Course: Nutrition and Food Hygiene
Keywords: Arrowhead cooking multi-proxy analysis method sense nutrition
CLC: TS972.1
Type: Master's thesis
Year: 2013
Downloads: 49
Quote: 0
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Abstract


Arrowhead is natived to China. It is convenient for storage, and has varied cooking methods. Thus arrowhead becomes one of the main aquatic vegetables in South China in winter and spring that vegetable supplied off-season, and is loved by the people.The nutritional value of arrowhead is very high. It has low fat, high carbohydrate. It is rich in phosphorus and potassium, and also contains a certain amount of polysaccharide.Traditional Chinese medical science believes that arrowhead acts as a diuretic and promoting circulation of blood. It is also capable of resolving phlegm and stopping coughing.Arrowhead produced in Jiangsu is regarded as experimental materials in this paper. The effects of different cooking conditions on the sensory and nutritional quality of steamed, boiled, baked, fried arrowhead was studied. Process optimization in each of the four kinds of cooking methods was made. Determination of nutritional components was made after the best process conditions of the four kinds of cooking methods (steaming, boiling, baking, frying) were received. The influence of common cooking methods on nutrition of the arrowhead was also detected in the research. The main results were presented as follows:(1) After researching the commonly used method of steaming, boiling, baking, frying, that the influence of different slice thickness, the heating temperature, heating time on the sensory quality of the arrowhead, vitamin C and polysaccharide content.The results show that the slice thickness of four commonly used methods of cooking fried have a great influence on arrowhead’s sensory quality,it has a significant impact on steaming and cooking arrowhead vitamin C and polysaccharide content(P<0.05),while the effect to baked and fried water pack contains vitamin C and polysaccharide content was not significant(P>0.05). Heating time and heating temperature have significant impact on four kinds of commonly used methods of cooking arrowhead the score of sensory evaluation, vitamin C and the content of polysaccharide.(2) Based on the single factor experiment, by using the method of multi-index comprehensive analysis complex the sensory and nutritional index, optimized the method of cooking arrowhead through steaming、boiling、baking and frying, we got that best steaming conditions are:slice thickness1.8cm,、heating time10min、heating temperature160℃;the best boiling conditions are:slice thickness1.2cm、heating time:10min、heating temperature140℃;the best baking conditions are:slice thickness1.2cm、heating time10min、heating temperature140℃; the best frying conditions are:slice thickness0.2cm、heating time5.5min、heating temperature140℃.(3) Compared the influence of the four commonly used cooking methods (steaming, boiling, baking, frying) to the water pack moisture, protein, fat, vitamin C, polysaccharides, minerals and arrowhead’s other nutrients content. The results show that steaming, boiling, baking, frying, the four kinds of commonly used cooking methods have different degrees of impact on the water of the arrowhead, such as protein, fat, vitamin C, polysaccharides, minerals and other nutrients content. Steaming, boiling, baking are able to keep the content of the cooking Arrowhead’s water pack moisture, protein, vitamin C, protein, vitamin C, polysaccharide content extremely. The preservatory factors are88.36%、66.37%、87.65%.The frying has more effect on the fat content, the content increased by38.8%after frying. The most damage to vitamin C and polysaccharides is baking among the four kinds of commonly used cooking methods, the protective factors are less than60%.While, baking and frying has little effect on mineral elements phosphorus and potassium, the protective factors are both more than95%.

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