Effects of Segmentation and Cooking on the Quality of Leafy Vegetables
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Abstract:
The effects of segmentation and cooking on the contents of Vc, chlorophyll and nitrite in brassica juncea, choy sumand lettuce were studied. The results showed that after segmented and blanched, the contents of Vc and nitrite dropped more than 40% and 45%, respectively, while chlorophyll content increased obviously with increasing the loss of cellular fluid. Steaming process could keep Vc content for about 60~67% , reduce the nitrite content about 40~70%, and had little effect on hlorophyll content. Thus it was considered as an ideal cooking method for protecting nutrients in vegetables. This research has good theoretical and practical significance, providing a good reference in reducing nutrients loss, reducing the production of harmful substances, and improving the quality of leafy vegetables during cooking process.
