In:
International Journal of Food Science & Technology, Wiley, Vol. 55, No. 11 ( 2020-11), p. 3475-3483
Abstract:
The effect of a traditional dish sour and spicy potato silk preparation and cooking process on B vitamins, phenolic profiles and antioxidant activities was investigated. Results showed that cutting of potato caused an increase in VB 1 , VB 2 , nicotinic acid, nicotinamide, VB 7 and VB 9 . Soaking decreased the content of B vitamins and vitamin C. Blanching and rinsing caused the contents of B vitamins and vitamin C decrease compared to the control. The content of VB 1 , VB 5 and VB 6 after rinsing increased compared to soaking and blanching processes. However, VB 1 , nicotinamide, VB 5 , VB 6 and VC decreased sharply after the stir‐frying process. The content of VB 1 , nicotinic acid, nicotinamide, VB 7 and VC retained the most after five steps compared to the control. In addition, there was no difference in VB 9 contents among different cooking processes compared to the control. Superoxide dismutase (SOD) exhibited a reduction rate of 95.32% and peroxidase (POD) 97.13% after the stir‐frying process.
Type of Medium:
Online Resource
ISSN:
0950-5423
,
1365-2621
Language:
English
Publisher:
Wiley
Publication Date:
2020
detail.hit.zdb_id:
2016518-3
detail.hit.zdb_id:
2401430-8
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