کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7589202 | 1492091 | 2016 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of cooking methods on nutritional quality and volatile compounds of Chinese chestnut (Castanea mollissima Blume)
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کلمات کلیدی
Oxalic acid (PubChem CID: 971)l-Aspartic acid (PubChem CID: 5960)l-Arginine (PubChem CID: 6322)Chinese chestnutAscorbic acid (PubChem CID: 54670067) - اسید اسکوربیک (PubChem CID: 54670067)Citric acid (PubChem CID: 311) - اسید سیتریک (PubChem CID: 311)Malic acid (PubChem CID: 525) - اسید مالیک (PubChem CID: 525)Volatile compound - ترکیب فرارCooking method - روش پختSucrose (PubChem CID: 5988) - ساکارز (PubChem CID: 5988)Fructose (PubChem CID: 5984) - فروکتوز (PubChem CID: 5984)Nutritional quality - کیفیت تغذیه ایGlucose (Pubchem CID: 5793) - گلوکز (Pubchem CID: 5793)
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
This study aimed to evaluate the effects of different cooking methods on the content of important nutrients and volatiles in the fruit of Chinese chestnut. The nutritional compounds, including starch, water-soluble protein, free amino acids, reducing sugar, sucrose, organic acids and total flavonoids, of boiled, roasted and fried chestnuts were significantly (PÂ <Â 0.05) lower than those of fresh chestnuts after cooking, while the amylose, fat, crude protein and total polyphenol content varied slightly (PÂ >Â 0.05). l-Aspartic acid, l-glutamic acid and l-arginine were found to be the main reduced free amino acids in cooked chestnuts. The main aromatic compositions in fresh chestnuts were aldehydes and esters, while ketones, furfural and furan were formed in cooked chestnuts due to the Maillard reaction and degradation of saccharides, amino acids and lipids. Principle component analysis demonstrated that roasting and frying had a similar effect on the nutritional composition of chestnuts, which differed from that of the boiling process.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 201, 15 June 2016, Pages 80-86
Journal: Food Chemistry - Volume 201, 15 June 2016, Pages 80-86
نویسندگان
Qian Li, Xianhe Shi, Qiaojiao Zhao, Yahui Cui, Jie Ouyang, Fang Xu,