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Domestic cooking methods affect nutrient, phytochemicals, and flavor content in mushroom soup
The effects of different cooking methods, including autoclaving, microwaving, sous vide, and stewing, on the nutritional quality of mushroom (Hypsizygus marmoreus) soup were investigated. The results showed that all four cooking methods increased the polysaccharide, polyphenol, and amino acid levels...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6593366/ https://www.ncbi.nlm.nih.gov/pubmed/31289644 http://dx.doi.org/10.1002/fsn3.996 |
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author | Sun, Yujing Lv, Feiyan Tian, Jinhu Ye, Xing qian Chen, Jianchu Sun, Peilong |
author_facet | Sun, Yujing Lv, Feiyan Tian, Jinhu Ye, Xing qian Chen, Jianchu Sun, Peilong |
author_sort | Sun, Yujing |
collection | PubMed |
description | The effects of different cooking methods, including autoclaving, microwaving, sous vide, and stewing, on the nutritional quality of mushroom (Hypsizygus marmoreus) soup were investigated. The results showed that all four cooking methods increased the polysaccharide, polyphenol, and amino acid levels compared to uncooked soup. Stewing increased protein content with the other cooking methods showing no change when compared with uncooked soup. Sous vide increased nucleotide content with the other methods decreasing nucleotide levels, and this method was also the best for increasing polyphenol and flavor compounds. Autoclaving generated the highest levels of polysaccharides. In summary, each method had a characteristic effect on mushroom soup properties, and cooking improved the nutritional value of mushrooms by the increase in releasing macro‐ and micronutrients. |
format | Online Article Text |
id | pubmed-6593366 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-65933662019-07-09 Domestic cooking methods affect nutrient, phytochemicals, and flavor content in mushroom soup Sun, Yujing Lv, Feiyan Tian, Jinhu Ye, Xing qian Chen, Jianchu Sun, Peilong Food Sci Nutr Original Research The effects of different cooking methods, including autoclaving, microwaving, sous vide, and stewing, on the nutritional quality of mushroom (Hypsizygus marmoreus) soup were investigated. The results showed that all four cooking methods increased the polysaccharide, polyphenol, and amino acid levels compared to uncooked soup. Stewing increased protein content with the other cooking methods showing no change when compared with uncooked soup. Sous vide increased nucleotide content with the other methods decreasing nucleotide levels, and this method was also the best for increasing polyphenol and flavor compounds. Autoclaving generated the highest levels of polysaccharides. In summary, each method had a characteristic effect on mushroom soup properties, and cooking improved the nutritional value of mushrooms by the increase in releasing macro‐ and micronutrients. John Wiley and Sons Inc. 2019-05-15 /pmc/articles/PMC6593366/ /pubmed/31289644 http://dx.doi.org/10.1002/fsn3.996 Text en © 2019 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Sun, Yujing Lv, Feiyan Tian, Jinhu Ye, Xing qian Chen, Jianchu Sun, Peilong Domestic cooking methods affect nutrient, phytochemicals, and flavor content in mushroom soup |
title | Domestic cooking methods affect nutrient, phytochemicals, and flavor content in mushroom soup |
title_full | Domestic cooking methods affect nutrient, phytochemicals, and flavor content in mushroom soup |
title_fullStr | Domestic cooking methods affect nutrient, phytochemicals, and flavor content in mushroom soup |
title_full_unstemmed | Domestic cooking methods affect nutrient, phytochemicals, and flavor content in mushroom soup |
title_short | Domestic cooking methods affect nutrient, phytochemicals, and flavor content in mushroom soup |
title_sort | domestic cooking methods affect nutrient, phytochemicals, and flavor content in mushroom soup |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6593366/ https://www.ncbi.nlm.nih.gov/pubmed/31289644 http://dx.doi.org/10.1002/fsn3.996 |
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