Effect of cooking methods on vitamin C, nitrate and nitrite contents of cauliflower
1997
Kmiecik, W. | Lisiewska, Z. (Akademia Rolnicza, Krakow (Poland). Katedra Surowcow i Przetworstwa Owocowo-Warzywnego)
Cauliflowers fertilized at a level of 80 and 120 kg N/ha were cooked in water or in microwave oven. The traditional cooking in water led to an increase in dry matter of the product by 14 percent on average, and the cooking in the microwave oven by as much as 45 percent. In relation to fresh weight, the cauliflower cooked in water lost 28 percent of vitamin C and 25 percent of nitrates, while the content of nitrites increased by 17 percent. In the microwave oven, the loses of vitamin C amounted to 5 percent, while the content of nitrates increased by 4 percent and that of nitrites by 33 percent. The loss of vitamin C in dry matter of the product was similar (36 and 35 percent) in the two methods of cooking, while in the level of nitrates a slightly greater decrease was recorded in the case of traditional cooking
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