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KMID : 1134820170460111350
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 11 p.1350 ~ p.1357
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Comparison of Nutrient Content and Retention Rate among ChuichungCucumber, White Dadagi Cucumber, and Yellowish Overripe Cucumber according to Different Cooking Methods
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Kim Hong-Gyun
Chung Hea-Jung
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Abstract
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General component and mineral contents according to species of Capsicum annuum were investigated. In addition, chuichung cucumber, white dadagi cucumber, and yellowish overripe cucumber were cooked by using seven different methods (boiling, steaming, pan-cooking, roasting, pan-frying, deep-frying, and microwaving), and retention rates of general components and minerals according to species were evaluated. Weight loss was observed in all cucumber species using all cooking methods. Most general component and mineral contents of C. annuum samples were significantly different according to species, and cooking method (P<0.05), whereas Fe and Cu contents were not significantly affected by species and cooking method, respectively. As a result, the highest protein, fat, ash contents were detected in deep-fried C. annuum, and high moisture contents were detected in raw, boiled, and steamed C. annuum. High mineral contents were detected in roasted and microwaved chuichung cucumber, deep-fried white dadagi cucumber and yellowish overripe cucumber. Retention rates of C. annuum by cooking method, ranged from 30∼100% for protein, 10∼100% for fat, 35∼90% for moisture, and 30∼100% for ash. High retention rates were observed for minerals in boiled, roasted, and microwaved chuichung cucumber, and deep-fried white dadagi cucumber and yellowish overripe cucumber. However, in yellowish overripe cucumber, mineral retentions rate were remarkably lowered by boiling and steaming, resulting in rates of 20∼45%. These results were the data used as the basis for development of cucumbers.
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KEYWORD
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cucumber, variety, cooking, mineral, retention rate
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