Dissertation > Excellent graduate degree dissertation topics show

Effect of Chinese Cooking on the Content of Resistant Starch

Author: MengTianZhen
Tutor: YeXingQian
School: Zhejiang University
Course: Of Food Science
Keywords: Chinese cooking potato resistant starch nutrients refrigeration microwave heating
CLC: TS236.9
Type: Master's thesis
Year: 2012
Downloads: 112
Quote: 1
Read: Download Dissertation

Abstract


China is rich in potatoes, with the annual output of about 60 million ton. Patatoes are also one of the most consumed foods in the daily diet by Chinese people. Potatoes are high in nutritional value, which have high content of digestible starch, resistant starch, protein, fat, amino acid and so on. The contents of resistant starch and other main nutrients in potatoes before and after five Chinese cooking methods (stir-frying, stewing after frying, deep-frying, steaming and boiling) were investigated, which provided theory evidences for Chinese residents to evaluate their daily diet nutritions and to select the right cooking methods. The potatoes were washed, pared off and sliced into pieces before cooking. The content of resistant starch was detected by Akerberg AKE method, while the quantities of other nutrients (starch, protein, fat, water, etc.) were evaluated using GB methods. The effects of different cooking conditions on the content of resistant starch were also detected in the research. The cooked potatoes were then refrigerated and microwave heated, after which the changes in the content of resistant starch were investigated. The main results were presented as follows:1. The contents of resistant starch in potatoes, sweet potatoes, yams and taros were detected by Akerberg AKE method. The content of resistant starch in them were 73.08g/100gTS,47.90 g/100gTS,55.49 g/100gTS,57.25 g/100gTS, respectively.2. Different cooking methods had different impacts on the content of resistant starch and other nutrients in potatoes. The contents of resistant starch in potatoes after different cooking methods (stir-frying, stewing after frying, deep-frying, steaming and boiling) were 25.26g/100gTS,22.21 g/100gTS,21.76 g/100gTS,18.70 g/100gTS and 17.43 g/100gTS, respectively. For the methods of stir-frying and stewing after frying the reserve factors of resistant starch were high,34% and 30%, respectively. However, in boiling procedure, the resistant starch degraded much more and the reserve factor was only 24%. The contents of total starch and protein in potatoes after cooking both decreased compared with the fresh potatoes, whereas the concentration changes of water and fat were not in the same rules with starch and protein.3. Different cooking conditions had different impacts on the content of resistant starch in potatoes, such as cooking time, quantity of oil and water. The factor of cooking time had the most impact on the change of resistant starch in potatoes. The difference between the content of resistant starch in potatoes after boiling in hot water and boiling in cold water was little. But the difference between high pressure and atmosphere pressure was large. The factors of quantity of adding oil and water had little effect on the resistant starch.4. The contents of resistant starch in cooked potatoes significantly increased after storing at 4℃for 12 hours. The cooked potatoes were microwave heated after storing at 4℃for 12 hours and the content of resistant starch decreased after detected.

Related Dissertations

  1. Study on Preparation of Composite Cross-linked Modified Modified Potato Starch,TS236.9
  2. Numerical Study on Phosphorus Distribution in Water Environment of the Three Gorges Reservoir,X832
  3. Research on Rapid Freezing Process of French-fried Potatoes,TS215
  4. Incidence and Mechanisms of Insecticides Resistance to Pyrethroids and Endosulfan in Colorado Potato Beetle, Leptinotarsa Decemlineata (Say),S435.32
  5. Incidence and Mechanisms of Insecticide Resistances to Organophosphates and Carbamates in Colorado Potato Beetle, Leptinotarsa Decemlineata (Say),S435.32
  6. Studies on Key Planting Skills of Cigar-Wrapper Tabacco,S572
  7. Study on Spatial Variability and Assessments of Soil Nutrients and Heavy Metals in Intertidal Zones,S158
  8. Toxicities of Several Newly-Typed Insecticides to Colorado Potato Beetle, Leptinotarsa Decemlineata (Say) and Molecular Cloning of Two Kinds of Targets,S435.32
  9. Effect of Flue-cured Tobacco Continuous Cropping on Soil Chemical and Physical Properties and Tobacco Leaf Quality,S572
  10. Differences of Resistant Starch Content and Its Its Correlation with Flour Quality in Different Wheat Cultivars,S512.1
  11. Influence of Controlled Partial Root Drying Irrigation on Water Use Efficiency of Potato,S532
  12. Characteristics of Soil Nurtrients with in Canopy Gaps of Various Sizes in Secondary Forests in Eastern Montane Regions of Liaoning Province China,S714
  13. Solar adsorption chiller operating characteristics simulation and control system development,TB651
  14. Nutrients in Atmospheric Deposition of the Yellow and East China Seas,P734.2
  15. Heat and Mass Transfer Characteristic of Compound Adsorbents for Adsorption/desorption Process,TB61
  16. Study on Theγ-linolenic Acid Production by Cunninghamella Echinulata Fermentation,TQ921
  17. Continuously adjustable temperature control precision large range of fiber optic delay line,TN929.11
  18. Microwave Synthesis and Low-temperature Sintering of BaO-Ln2 O3-TiO2 （Ln=La,Nd,Sm） Ceramics,TQ174.1
  19. The Improvement of the Radiator Based on the ANSYS Software,U464.138.2
  20. Research on the Influence of Herons on the Environment in Its Habitats in Hebei Province,Q958
  21. Preparation of microwave heating of direct reduced iron process,TF55

CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Starch Industry > Starch processing products > Other
© 2012 www.DissertationTopic.Net  Mobile