Effects of Different Cooking Methods on Nutritional Characteristics of Boletus aereus

Abstract:

The effect of five conventional cooking methods (steaming, pressure-cooking, microwaving, frying and boiling) on nutritional composition of Boletus aereus was investigated. Results showed steaming, pressure-cooking and microwaving treatments could reserve the contents of protein, lipids, ash, total soluble sugar, free amino acids, neutral sugars, vitamin C (Vc) and total phenolics effectively compared to the raw B. aereus. Frying could significantly (p<0.05) increase protein, lipids, ash, total soluble sugar, free amino acids and neutral sugars due to the metal pan and peanut oil used in the cooking procedure with high temperature, however, the contents of Vc and total phenolics were significantly (p<0.05) decreased in this methods. Boiling significantly (p<0.05) decreased the contents of nutritional compositions, which were lost leaching to surrounding water.

• Periodical: Advanced Materials Research (Volumes 634-638)
• Pages: 1474-1480
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.634-638.1474
• Online since: January 2013
• Authors: Li Ping Sun, Mei Zhizi Yang, Xue Bai, Yong Liang Zhuang
• Keywords: Antioxidant Activity, Boletus aereus, Cooking Method, Dietary Fiber, Nutritional Characteristics

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