Loss of active principles of common spices during domestic cooking
1992
Srinivasan, K. | Sambaiah, K. | Chandrasekhara, N.
Studies were done to monitor loss of active principles of the spices, curcumin, piperine and capsaicin, during domestic cooking, (i.e. boiling of spice mixes with food ingredients). Over 85% loss of curcumin occurred during 15 and 30 min of cooking either in the presence or absence of the souring agent-tamarind. The loss of piperine under similar conditions was 50-60% when black pepper was used as an ingredient of curry powder. The loss of piperine was less when only black pepper was used in the food preparation. Capsaicin losses were of the order of 0.30% during cooking under similar conditions.
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