Effects of cooking methods on the amino acid and mineral contents in the buds of Aralia elata

CyTA - Journal of Food

Na Guo¹  Xiufeng Yan²  Mingming Qi²  Xiaoyuan Peng²  Jixiang Lin² 

[1] Heilongjiang East University;Northeast Forestry University/Key Laboratory of Saline-alkali Vegetation Ecology Restoration, Ministry of Education;

关键词: Aralia elata;    amino acid;    boiling;    mineral;    stir-frying;    Steaming;   

DOI  :  10.1080/19476337.2018.1529710

来源: DOAJ

【 摘 要 】

Aralia elata buds contain many nutrients and have pleasant taste as well as unique flavor. However, there is currently no information regarding the effects of cooking methods on the nutrient contents. Boiling, steaming and stir-frying were used, and their influences on the amino acid and mineral contents were evaluated. Our results showed that boiling did not change the amino acid contents relative to the raw buds, but steaming and stir-frying significantly decreased amino acid contents. In addition, steaming increased the majority of the mineral contents, but the mineral contents decreased with the other cooking methods. The results suggest that boiling benefits the retention of amino acids, and substantial amounts of amino acids and minerals can be lost during stir-frying. Therefore, stir-frying is not an appropriate cooking method for retaining nutrients in Aralia elata buds compared with other cooking methods and is not recommended for preparing buds for human consumption.

【 授权许可】

Unknown