Effect of processing on nutrients and fatty acid composition of garden cress (Lepidium sativum) seeds

被引：28

作者：

Jain, Tanu ^{[1
]}

Grover, Kiran ^{[1
]}

Kaur, Gurpreet ^{[1
]}

机构：

[1] Punjab Agr Univ, Ludhiana 141004, Punjab, India

来源：

FOOD CHEMISTRY | 2016年 / 213卷

关键词：

Anti nutrients; Fatty acid composition; Garden cress seeds; Nutrients; Processing; VITRO PROTEIN DIGESTIBILITY; COLORIMETRIC DETERMINATION; QUALITY; GERMINATION; VARIETIES; COOKING; FABA; IRON; BIOAVAILABILITY; ANTINUTRIENTS;

D O I：

10.1016/j.foodchem.2016.07.034

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Garden cress seeds were undergone for different processing methods and analyzed for its nutritional composition. Effect of processing on nutrient retention was evaluated to attain the best processed form of seeds with maximum amount of nutrients. Soaking improved protein and ash by 2.10 and 2.48 percent respectively. Boiling improved fat and fibre by 1.66 and 8.32 percent respectively. Maximum retention of iron and zinc was found with roasting. It also improved calcium by 3.18 percent. Percent ionizable iron and bioavailability was found maximum with boiling (13.59 and 6.88% respectively). In vitro starch and protein digestibility were found maximum on boiling (57.98 and 32.39% respectively) with a decrease of 9.65 and 14.13 percent in phytin phosphorus and oxalate respectively. Amino acids and fatty acids were decreased with heat treatment and maximum retention was found with soaking. Overall improvement in nutrient composition and maximum nutrient retention was found with boiling method. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：806 / 812

页数：7

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