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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.30 No.1(Wn.162)
- 발행연도
- 2024.1
- 수록면
- 28 - 40 (13page)
- DOI
- 10.20878/cshr.2024.30.1.004
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초록· 키워드
오류제보하기
Vegetables, which are a diverse source of crucial nutrients in our diet, generally undergo substantial losses during the cooking process. Therefore, we investigate the impact of cooking techniques with different levels of moisture and temperature on the contents of vitamins and minerals in vegetables. Paprika, water parsley, mung bean sprouts, pak choi and tomato were heated by general blanching method(GB) and low moisture cooking method (LM). Qualitative and quantitative analysis of vitamin B complex, vitamin C and minerals(Mg, Ca, K, Zn, Fe) were performed using an high-performance liquid chromatography (HPLC) system coupled with mass spectrometer (MS). All levels of vitamine B complex, vitamin C and minerals in vegetables, particularly in water parsley and tomato, by LM were higher compared to those of GB. In addition, the retention rates of vitamin B₁ and vitamin B₂ in vegetables cooked by LM were 10.97%∼93.31% and 54.31%∼95.50% higher, respectively, compared to those of GB. The retention rate of minerals in vegetables by GB and LM was higher than that of vitamins. Our findings suggest that LM, which involves using a minimal amount of water at low temperatures, is an efficient method for reducing the loss of soluble vitamins and minerals in vegetables.
목차
ABSTRACT
1. 서론
2. 재료 및 방법
3. 결과 및 고찰
4. 결론
REFERENCES
참고문헌 (34)
참고문헌 신청
Ahn, M. S. (1999). A study on the changes in physico-chemical properties of vegetables by Korean traditional cooking methods. Journal of the Korean Society of Food Culture, 14(2), 177-188.
Baek, S. Y., Jang, S. O., & Lee, Y. J. (2016). A study on the recognition and intake frequency of Pohang's local foods. Culinary Science & Hospitality Research, 22(5), 214-230.
Cheung, C. L., Sahni, S., Cheung, B. M., Sing, C. W., & Wong, I. C. (2015). Vitamin K intake and mortality in people with chronic kidney disease from NHANES III. Clinical Nutrition, 34(2), 235–240.
Choi, S. H., Kim, D. H., & Kim, D. S. (2011). Comparison of ascorbic acid, lycopene, β-carotene and α-carotene contents in processed tomato products, tomato cultivar and part. Culinary Science & Hospitality Research, 17(4), 263-272.
Chung, H. K., Yoon, K., & Woo, N. (2016). Effects of cooking method on the vitamin and mineral contents in frequently used vegetables. Korean Journal of Food and Cookery Science, 32(3), 270-278.
Baek, S. Y., Jang, S. O., & Lee, Y. J. (2016). A study on the recognition and intake frequency of Pohang's local foods. Culinary Science & Hospitality Research, 22(5), 214-230.
Cheung, C. L., Sahni, S., Cheung, B. M., Sing, C. W., & Wong, I. C. (2015). Vitamin K intake and mortality in people with chronic kidney disease from NHANES III. Clinical Nutrition, 34(2), 235–240.
Choi, S. H., Kim, D. H., & Kim, D. S. (2011). Comparison of ascorbic acid, lycopene, β-carotene and α-carotene contents in processed tomato products, tomato cultivar and part. Culinary Science & Hospitality Research, 17(4), 263-272.
Chung, H. K., Yoon, K., & Woo, N. (2016). Effects of cooking method on the vitamin and mineral contents in frequently used vegetables. Korean Journal of Food and Cookery Science, 32(3), 270-278.
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