3种烹调方法对两种芋梗营养品质的影响

Effects of Three Cooking Methods on Nutritional Quality of Two Kinds of Dasheen Petiole

研究粉紫芋梗和粉绿芋梗两个品种在营养成分上的差异及经过炒、炖、焖3种方法处理后的变化。结果表明:粉紫芋梗的水分、蛋白质、脂肪、膳食纤维、总酚含量高于粉绿芋梗,还原糖和Zn、P元素含量则低于粉绿芋梗;3种烹饪方法均使两种芋梗的水分含量、蛋白质、还原糖、可溶性膳食纤维、总酚含量呈不同程度降低,而不溶性膳食纤维含量增加;焖和炒使两种芋梗的粗脂肪含量明显增加。锌元素经过煮或焖后保留率较低,油炒后的芋梗清除自由基能力有所增加,而煮和焖后两种芋梗的抗氧化活性大幅下降。

The paper studied the distinctive of purple dasheen petiole and green dasheen petiole in nutrition.They were cooked by three methods-boiling,stewing and frying-to compare the changes of nutritional quality after being cooked.The results showed：purple dasheen petiole was higher than green dasheen petiole in the content of moisture,protein,fat,dietary fiber,total phenolic,but less than green dasheen petiole in the content of reducing sugar,Zinc and Phosphorus.Three kinds of cooking methods all led to the decrease of moisture,protein,reducing sugar,soluble dietary fiber acid and total phenolic. The content of fat had increased significantly after stewing and frying.Three kinds of cooking methods all led to the increase of insoluble dietary fiber.Zinc had a sharp decline after boiling and stewing.Frying dasheen petiole＇s free radical scavenging ability had a small increase and boiling,stewing＇s antioxidant activity had a sharp decline.