Effects Of Different Cooking Methods And Delivery Conditions On Edible Quality

The lotus sprout is a new kind of aquatic vegetable which is the caulicle of lotus. The lotus sprout and lotus are homologous. The fresh lotus sprout is very delicious. Lotus sprout can be eaten directly or after cooking, it has many different kind of way to cook. Lotus sprout is rich in nutrient elements, it not only has edible value, but also has strong effect on healthy function, which is a kind of medicine food homology material. Therefore, further study of lotus sprout is very important to develop lotus sprout resources and improve lotus sprout of application value. In this Paper, the changes of lotus sprout quality after different cooking was studied. Research conclusions are as follows:1. The effect of different cooking methods on sensorial and nutritional quality of lotus sprout was studied. Results showed that the contents of vitamin C, soluble protein, crude fibre, Potassium, Phosphorus and L* value, hardness were reduced after 4 kinds of cooking. The moisture contents ware increased after blanching while the total soluble solids contents were reduced, but the result is contrary after steaming, microwave heating and stir-frying. The pH value was increased after blanching and steaming.2. The changes of absorption function of lotus sprout after different kinds of cooking methods were studied. It showed that lotus sprout were most capable of absorbing saturated fatty acid, unsaturated fatty acids and cholesterol after blanching, the fried being least. While as more lotus sprout were used, the amount of cholesterol absorbed declined with the largest amount absorbed registered when 0.1g lotus sprout were used. The research on the relationship between absorption time and the amount of cholesterol absorbed showed that as the increase of time for absorption, the amount of cholesterol absorbed by all samples increased, which peaked after 30min. And after that, it declined slowly. In comparison with the match groups, the binding capacity of the treatment groups declined, which did not have a significant difference (P>0.05).3. The changes of antioxidant capacity of lotus sprout after different kinds of cooking methods were studied. The antioxidant capacity of lotus sprout were significant after cooking (P<0.05). The amount of oil added had little effect on the oxidation resistance, and the differences between treatment groups were not significant (P>0.05). The time lengths of boiling, steaming, stir-frying, microwaving and different boiling temperature, steaming pressure, microwave powers had significant effects on the antioxidant capacity of lotus sprout roots (P<0.05). Compared with the control groups, the antioxidant capacity of all treated groups decreased except the stir-frying group.4. The changes of quality of lotus sprout which was stored at cold and tempering condition was studied. It showed that the contents of vitamin C, soluble solids and L* value, hardness were gradually decreased. The total phenol contents of lotus sprout were increased while antioxidant capacity decreased. The quality of lotus sprout were better kept for a longer time when stored in a 4℃ refrigerator.