Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/110098
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Type: Journal article
Title: A comparative study of the nutritional values, volatiles compounds, and sensory qualities of pea pastes cooked in iron pot and clay pot
Author: Xing, Q.
Xing, X.
Zhang, Z.
Hu, X.
Liu, F.
Citation: Journal of Food Processing and Preservation, 2018; 42(1):e13328-1-e13328-6
Publisher: Food and Nutrition Press
Issue Date: 2018
ISSN: 0145-8892
1745-4549
Statement of
Responsibility: 
Qinhui Xing, Xiaohui Xing, Zhengmao Zhang, Xinjuan Hu, Fangliang Liu
Abstract: In the current study, the nutritional values, volatiles compounds, and sensory qualities of pea pastes cooked in iron pot and clay pot were compared. Results showed that the iron pot-cooked pea pastes contained profoundly more iron, total sugar, and starch than the clay pot-cooked ones, and the effects were found related to iron ion by comparing the results between clay pot-cooked pastes with and without iron ion addition. Samples prepared with the two utensils demonstrated similar contents of protein, polyphenol, and tannin, but differed in the composition of some volatile alcohols, alkanes, aldehydes, ketones, esters, and organic acids. The clay pot-cooked samples had higher score of “color,” “mouthfeel,” “taste,” and “overall quality” than the iron pot-cooked pastes. In conclusion, iron pot can allow the production of iron-enriched pea pastes whose sensory qualities are remarkably lower than those of the clay pot-cooked samples but are still in the acceptable range.
Rights: © 2017 Wiley Periodicals, Inc.
DOI: 10.1111/jfpp.13328
Published version: http://dx.doi.org/10.1111/jfpp.13328
Appears in Collections:Agriculture, Food and Wine publications
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