Use of low temperature steaming to maintain ascorbic acid contents in vegetables
2016
Toyoizumi, T. (Shizuoka Prefectural Research Institute of Agriculture and Forestry, Iwata, Shizuoka (Japan)) | Kamiya, M. | Mochizuki, M.
The present study aimed to clarify the effect of steaming temperature on ascorbic acid (AsA) contents and the characteristics of low temperature steaming (LTS) method, compared to LTS under vacuum and boiling as cooking methods. We analyzed the total AsA contents in sweet potato, broccoli and potato subjected to 60-90degC steaming conditions. The results showed that steaming at low temperature resulted in low AsA loss. In addition, we analyzed the total/reduced AsA and antioxidant properties in the three vegetables treated with LTS, LTS under vacuum and boiling. These analyses demonstrate that LTS is able to achieve low AsA loss and has greater utility than boiling.
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