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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...

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Detalles Bibliográficos
Autores principales: Sun, Yujing, Lv, Feiyan, Tian, Jinhu, Ye, Xing qian, Chen, Jianchu, Sun, Peilong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
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.
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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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