Changes in the Texture and Flavor of Lotus Root after Different Cooking Methods

The changes in the texture and flavor of lotus root were determined before and after boiling, steaming and frying. Compared to fresh lotus root, all three kinds of cooking decreased the hardness and springiness, and frying significantly enhanced the gumminess, chewiness and cohesiveness. The flavor...

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Detalles Bibliográficos
Autores principales: Qian, Chunlu, Jiang, Yaying, Sun, Yan, Yin, Xiaodong, Zhang, Man, Kan, Juan, Liu, Jun, Xiao, Lixia, Jin, Changhai, Qi, Xiaohua, Yang, Wenfei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217657/
https://www.ncbi.nlm.nih.gov/pubmed/37238831
http://dx.doi.org/10.3390/foods12102012

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217657/
https://www.ncbi.nlm.nih.gov/pubmed/37238831
http://dx.doi.org/10.3390/foods12102012

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