{"title":"加工方法对芦笋笋营养成分的影响","authors":"","doi":"10.29121/ijesrt.v9.i6.2020.14","DOIUrl":null,"url":null,"abstract":"Changes in the nutrient contents of the asparagus (Asparagus officinalis, L.) spears were determined in order to investigate the influence of the blanching, pressure cooking and microwaving on spears. Standard AOAC methods were used for the analysis of parameters selected for the study. The data obtained during the study revealed a significant (p>0.05) decrease in the content of fat, dietary fibre, carbohydrate and ash in all the samples. However, pressure cooking resulted in increase of 1 % in fat content in the sample. Moisture and protein content increased to a level of 13%-15% and 6% to 18 % respectively in all the processed samples. Results revealed that percentage reduction of nutrients was least in blanched sample as compared to pressure cooking and microwaving. The present research suggests blanching as the most suitable technique for processing of asparagus spears for optimum nutritional advantage.","PeriodicalId":426715,"journal":{"name":"June-2020","volume":"1 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2020-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"INFLUENCE OF PROCESSING METHODS ON THE NUTRIENT CONTENT OF ASPARAGUS SPEARS\",\"authors\":\"\",\"doi\":\"10.29121/ijesrt.v9.i6.2020.14\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Changes in the nutrient contents of the asparagus (Asparagus officinalis, L.) spears were determined in order to investigate the influence of the blanching, pressure cooking and microwaving on spears. Standard AOAC methods were used for the analysis of parameters selected for the study. The data obtained during the study revealed a significant (p>0.05) decrease in the content of fat, dietary fibre, carbohydrate and ash in all the samples. However, pressure cooking resulted in increase of 1 % in fat content in the sample. Moisture and protein content increased to a level of 13%-15% and 6% to 18 % respectively in all the processed samples. Results revealed that percentage reduction of nutrients was least in blanched sample as compared to pressure cooking and microwaving. The present research suggests blanching as the most suitable technique for processing of asparagus spears for optimum nutritional advantage.\",\"PeriodicalId\":426715,\"journal\":{\"name\":\"June-2020\",\"volume\":\"1 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-06-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"June-2020\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.29121/ijesrt.v9.i6.2020.14\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"June-2020","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.29121/ijesrt.v9.i6.2020.14","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
INFLUENCE OF PROCESSING METHODS ON THE NUTRIENT CONTENT OF ASPARAGUS SPEARS
Changes in the nutrient contents of the asparagus (Asparagus officinalis, L.) spears were determined in order to investigate the influence of the blanching, pressure cooking and microwaving on spears. Standard AOAC methods were used for the analysis of parameters selected for the study. The data obtained during the study revealed a significant (p>0.05) decrease in the content of fat, dietary fibre, carbohydrate and ash in all the samples. However, pressure cooking resulted in increase of 1 % in fat content in the sample. Moisture and protein content increased to a level of 13%-15% and 6% to 18 % respectively in all the processed samples. Results revealed that percentage reduction of nutrients was least in blanched sample as compared to pressure cooking and microwaving. The present research suggests blanching as the most suitable technique for processing of asparagus spears for optimum nutritional advantage.
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