文章基本信息

标题：Domestic cooking methods affect nutrient, phytochemicals, and flavor content in mushroom soup
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作者：Yujing Sun ; Feiyan Lv ; Jinhu Tian 等
期刊名称：Food Science & Nutrition
电子版ISSN：2048-7177
出版年度：2019
卷号：7
期号：6
页码：1969-1975
DOI：10.1002/fsn3.996
出版社：John Wiley & Sons, Ltd.
摘要：The effects of different cooking methods, including autoclaving, microwaving, sous vide, and stewing, on the nutritional quality of mushroom ( Hypsizygus marmoreus ) soup were investigated. The results showed that all four cooking methods increased the polysaccharide, polyphenol, and amino acid levels compared to uncooked soup. Stewing increased protein content with the other cooking methods showing no change when compared with uncooked soup. Sous vide increased nucleotide content with the other methods decreasing nucleotide levels, and this method was also the best for increasing polyphenol and flavor compounds. Autoclaving generated the highest levels of polysaccharides. In summary, each method had a characteristic effect on mushroom soup properties, and cooking improved the nutritional value of mushrooms by the increase in releasing macro‐ and micronutrients.
关键词：cooking;mushroom soup;nucleotides;polyphenols;polysaccharides