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KMID : 1134820180470060675
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 6 p.675 ~ p.681
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Change in Vitamin E and K Contents and True Retention of Cereal and Legume by Cooking
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Sim Ung
Lee Seong-Eung
Lee Sang-Hoon
Choi Young-Min
Lee Jun-Soo
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Abstract
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This study examined the changes in the vitamin E and K contents of cereals and legumes according to the cooking process. True retention was assessed using a formula that compensated for the loss or gain of moisture and soluble solids. The true retention of vitamin E in cereals and legumes by cooking ranged from 73.5 to 104.9% and from 88.8 to 125.3%, respectively. The highest true retention of cereals was observed in boiled brown rice, whereas the lowest retention was in boiled oats. In the case of legumes, the highest true retention was found in boiled red bean while the lowest true retention was found in boiled mung bean. Vitamin K was detected in all legumes but not in cereals. The true retention of vitamin K in legumes ranged from 69.5 to 107.2%. The results of the validation parameters showed that the analytical methods were reliable and reproducible for determining the vitamin E and K levels. These results can be used to develop appropriate cooking methods for cereals and legumes.
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KEYWORD
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cereal, legume, vitamin E, vitamin K, true retention
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