Abstract
Three cooking methods, namely boiling, steaming, and stir-frying for 5 to 10 min, were used to evaluate the effect on nutrient components, free amino acids, l-ascorbic acid, total phenolic contents, and antioxidant capacities of bamboo shoots (Phyllostachys praecox). Results showed that boiling and stir-frying had a great effect on the nutrient components and they decreased the contents of protein, soluble sugar, and ash, and caused a great loss in the total free amino acids (decreased by 38.35% and 34.86%, respectively). Significant differences (P<0.05) in free amino acids were observed in the samples cooked by different methods. Stir-fried bamboo shoots had a high fat content which increased by 528.57% because of the addition of edible oil. After boiling, the L-ascorbic acid and total phenolic contents were significantly reduced, while steaming increased total phenolic content by 3.98% and stir-frying well-preserved L-ascorbic acid (78.87% of its previous content). Results of the antioxidative property study showed that stir-frying could increase antioxidant capacities of bamboo shoots. It is concluded that stir-frying is more suitable for bamboo shoots because it could obtain the maximum retention of antioxidant capacities.
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Project supported by the Fundamental Research Funds for the Central Universities (No. KYJD09033), the National Key Technology R & D Program of China (No. 2008BAD91B04), and the Science and Technology Department of Zhejiang Province (Nos. 2010C12012 and 2008C02015), China
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Zhang, Jj., Ji, R., Hu, Yq. et al. Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot (Phyllostachys praecox C.D. Chu et C.S. Chao). J. Zhejiang Univ. Sci. B 12, 752–759 (2011). https://doi.org/10.1631/jzus.B1000251
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DOI: https://doi.org/10.1631/jzus.B1000251