Study on Nutrient Content Loss of Processing Manual Vegetable Noodles by Different Cooking Methods

The scientific and reasonable heat treatment methods can be determined after processing through different heat treatment on manual vegetable noodles, using some apparatus like the Kjeldahl nitrogen, Soxhlet extraction and spectrophotometry methods to analysize protein, fat, vitamins and observe thei...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2020-05, Vol.508 (1), p.12125
Main Authors: Wu, Xiaowei, Shan, Wenwen, Li, Jingjun
Format: Article
Language:English
Subjects:
Ascorbic acid
Cooking
Diet
Heat treatment
Heat treatments
Noodles
Nutrient content
Nutrient loss
Prolongation
Riboflavin
Spectrophotometry
Vegetables
Vinegar
Vitamin C
Vitamins
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Summary:The scientific and reasonable heat treatment methods can be determined after processing through different heat treatment on manual vegetable noodles, using some apparatus like the Kjeldahl nitrogen, Soxhlet extraction and spectrophotometry methods to analysize protein, fat, vitamins and observe their nutritional composition changes. The results showed that: after different heat treatments on manual vegetable noodles, all kinds of nutrient content have some changes of certain differences. Among the changes, vitamin B2 and vitamin C contents produce more apparent changes, and vitamin C loss is more severe. With the prolongation of heating time, vitamin C loss increases; fat content has little growth; adding proper amount of white vinegar into the heating medium, the loss of vitamin B2 and vitamin C reduces; after adding proper amount of dietary alkali, the loss of vitamin B2 increase obviously.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/508/1/012125