Application of simultaneous combination of microwave and steam cooking to improve nutritional quality of cooked purple sweet potatoes and saving time
作者： Yanshun Xu , Yanping Chen , Yaqun Cao , Wenshui Xia , Qixing Jiang
DOI: 10.1016/J.IFSET.2016.07.014
关键词: Cooking methods 、 Food composition data 、 Steaming 、 Microwave 、 Caffeic acid 、 Nutritional quality 、 Steam cooking 、 Chemistry 、 Sugar 、 Food science
摘要: Abstract The influence of simultaneous combination microwave and steam cooking on contents specific phytochemicals, carbohydrate antioxidant activity purple sweet potatoes (PSPs) was investigated, compared to those individual steaming microwaving. Results showed that the phytochemicals including total phenolics, flavonoids anthocyanins phenolic acids except caffeic acid increased after different extent depending methods. PSPs cooked by (500 W) (1700 W) for 12 min (M500-S1700-12) contained highest flavonoids, anthocyanins. Simultaneous resulted in higher content soluble sugar PSPs. M500-S1700-12 activity, which well accordance with phytochemicals. findings suggest appropriate could better preserve active PSPs, but significantly shorten time steaming. Industrial relevance is a new technology food. However, information about effects quality food limited. present decrease improve nutrition value This research not only importance understanding changes composition during heating process, also has important practical significance choosing scientific methods developing type utensils can satisfy current consumers' needs.
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