Research on Food Manufacturing with Effect of Cooking on Lotus Roots Absorbing Cholesterol and Saturated Fatty Acids

Abstract

Target For the lotus roots have caring characteristics on inventions of obesity and preventions of“Three Height”, which compared the test on the absorption function of lotus roots absorbing cholesterol and fatty acids after cooking ,provide the basis for reasonable edible method and develop the special adsorbent.Method The lotus roots were steamed, boiled, fried and microwaved,then tested and compared the changes of the adsorption of cholesterol and fatty acid, studied on the influence factors of adsorption, and got the processing method of high adsorbability.Results ① With the extension of adsorption time，the amount of cholesterol absorbed by all samples surges，which peaks after 1-1.5h. While as more lotus roots are used ,the amount of cholesterol absorbed declines, which compared absorption by different methods: microwaving ＞ poaching＞steaming＞frying. ② The lotus roots absorbed saturated fatty acids＞the lotus roots absorbed unsaturated fatty acids,which compared absorption by different methods: steaming＞poaching＞microwaving＞frying.Conclusion In order to treat disease of heart head blood-vessel and ensure to play a role in absorption and excretion on cholesterol and saturated fatty acids after eating ,Lotus roots are promoted to use cooking recipes of microwaving,steaming and poaching instead of frying .