A Study on the Changes in Physico-Chemical Properties of Vegetables by Korean Traditional Cooking Methods

채소류의 전통조리법에 의한 이화학적 특성 변화에 관한 연구

  • Ahn, Myung-Soo (Dept. of Food and Nutrition, Sung Shin Women's University)
  • 안명수 (성신여자대학교 식품영양학과)
  • Published : 1999.05.30

Abstract

15 vegetables were cooked as fresh salad, scalding, steaming, boiling, panbroiling, and hardboiling and retention of vitamin(A, Ascorbic acid, Niacin) and minerals(P, Fe, Mg, Ca, Na, K)were investigated about those cooks during making process. Vitamins were shown as the best retention in fresh salad, while as the worst retention in scalding vegetables. Minerals were determined as the best retention in panbroiled, while as the worst retention in scalding and boiling vegetables. In all vegetables cookings, the order of vegetables which had good retention of vitamins and minerals were doraji>perilla leaf, cabbage>k, radish, cucumber>chamchwi, lettuce> mungbean sprout>spinach, burdock, sedum>carrot, squash>soybean sprout>eggplant. Also Vit.A was kept high retention level in fresh salad, panbroiling, hardboiling, Niacin was remained in fresh salad, hardboiling, steaming, vegetables highly and AsA was kept high level in fresh salad only. And P in panbroiling, steaming, Fe in fresh salad, scalding, boiling, panbroiling, hardboiling, Mg in fresh salad, panbroiling, hardboiling, Ca in fresh salad, steaming, boiling, panbroiling, hardborling, Na in panbroiling, hardboiling and K in fresh salad pan, broiling, hardboiling were retained as high level.

Keywords

fresh salad;scalding;steaming;pandroiling;harboiling