ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effect of conventional and microwave baking on the contents of total and nonprotein nitrogen, amino acids, and minerals of potato tuber cortex and pith tissues were investigated. Conventional baking reduced the cortical contents of total nitrogen by 4%, the summation of total amino acids by 3%, the summation of free amino acids by 15%, and potassium and iron contents by 15% and 12%. Conventional baking increased the pith contents of total nitrogen by 11%, nonprotein nitrogen by 20%, the summation of total amino acids by 9%, the summation of free amino acids by 8%, and potassium and iron contents by 22% and 23%. Microwave baking increased the cortical contents of total amino acids by 2% and free amino acids by 8%, yet reduced the pith contents of total nitrogen by 16%, nonprotein nitrogen by 18%, total amino acids by 4%, and free amino acids by 17%. Microwave baking had only slight effects on mineral composition. Individual amino acids demonstrated different trends as a result of both cooking methods.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1981.tb04508.x
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