Influence of cooking method on quality attributes and vitamin content of sweet potatoes.
1979
Lanier JoNelle J. | Sistrunk W.A.
The effects of cultivar, size and method of cooking on quality attributes and nutrient content of sweet potatoes are reported. Ascorbic acid, riboflavin and carotenoids were highest in the cultivar Centennial and lowest in Georgia Jet. Niacin content was higher in Jasper than the other cultivars, while Goldrush and Centennial contained more pantothenic acid. Large roots contained more ascorbic acid and carotenoids, but B-vitamins did not vary with size. Baking retained more of the vitamins, followed by microwave cooking. Cultivars and sizes responded differently to cooking, thus producing significant interactions.
اظهر المزيد [+] اقل [-]المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Wolters Kluwer