|
KMID : 0380620190510050425
|
|
Korean Journal of Food Science and Technology
2019 Volume.51 No. 5 p.425 ~ p.431
|
|
|
Folate retention in Namul according to various heating methods
|
|
Jung Jae-Eun
Chung Hea-Jung
Hyun Tai-Sun
Park Su-Jin
Chun Ji-Yeon
|
|
|
Abstract
|
|
|
|
Selected leafy vegetables, widely used for Korean Namul dishes, were heat-treated in different ways and their folate retention was investigated. The Lactobacillus casei method was applied for folate estimation and validated to ensure reliability of analytical data. The folate content in Namul highly varied, from 29.7 to 293.4 μg/100 g, depending on the heating methods and the types of vegetables. Most of the Namul variants showed increased folate content on heat treatment. Frying yielded higher folate retention than the other cooking methods (blanching, steaming, baking, and panfrying), and pig weed showed the highest folate retention (3.3 times, 293.4 μg/100 g). L. casei assay for folate estimation showed 95.7% recovery and relative standard deviations less than 2% for both reproducibility and repeatability, indicating good accuracy and precision. Quality of the folate assay was assured by monitoring a quality control chart and a proficiency test (z-score= ?0.1) during the entire of study.
|
|
|
KEYWORD
|
|
|
folate retention, Namul, cooking method, method validation
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|