Journal of Nutrition & Food Sciences
Open Access

Department of Chemical and Pharmaceutical Sciences, University of Chile, Chile

Publications

• Research Article   
  ASSESSMENT OF THE EFFECT OF DIFFERENT COOKING METHODS ON THE CONTENT OF ?-CAROTENE IN CARROTS, FOLATE IN ASPARAGUS, AND THEIR PHYSICAL PROPERTIES
  Author(s): Gonzalo Costa*, Jaime Ortiz, Pablo Cortes and Tomas Cumsille
  
  Among the various cooking methods, steam cooking and microwave heating are widely utilized. It is crucial to evaluate these methods in terms of their impact on the nutritional and vitamin content of foods, as well as on their sensory attributes. This study aimed to assess the effects of steam and microwave cooking on the vitamin content and physical attributes, such as color and texture, of vegetables. Specifically, carrots were selected for their β-carotene content, a fat-soluble vitamin, while asparagus was chosen for its folate content, a water-soluble vitamin. The objective was to determine the loss of these vitamins and the corresponding changes in color and texture. Vitamin loss was quantified using high-performance liquid chromatography coupled with a UV detector (HPLC-UV). Texture changes were measured with a texturometer, reporting shear force in Newtons (N), and color c.. View More»
  DOI: 10.35248/2155-9600.24.14.42

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