Study on Nutrient Content Loss of Processing Manual Vegetable Noodles by Different Cooking Methods

Abstract

The scientific and reasonable heat treatment methods can be determined after processing through different heat treatment on manual vegetable noodles, using some apparatus like the Kjeldahl nitrogen, Soxhlet extraction and spectrophotometry methods to analysize protein, fat, vitamins and observe their nutritional composition changes. The results showed that: after different heat treatments on manual vegetable noodles, all kinds of nutrient content have some changes of certain differences. Among the changes, vitamin B2 and vitamin C contents produce more apparent changes, and vitamin C loss is more severe. With the prolongation of heating time, vitamin C loss increases; fat content has little growth; adding proper amount of white vinegar into the heating medium, the loss of vitamin B2 and vitamin C reduces; after adding proper amount of dietary alkali, the loss of vitamin B2 increase obviously.