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Food Chem

Title:		Effect of cooking on physicochemical properties and volatile compounds in lotus root (Nelumbo nucifera Gaertn)
Author(s):		Li S; Li X; Lamikanra O; Luo Q; Liu Z; Yang J;
Address:		"College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Wuhan Walksun Biotechnology Limited Company, Wuhan 430000, China. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China. Electronic address: Lamikanra@aol.com"
Journal Title:		Food Chem
Year:		2017
Volume:		20160820
Issue:
Page Number:		316 - 323
DOI:		10.1016/j.foodchem.2016.08.044
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The effects of boiling and steaming on lotus root volatile compounds and some of its physicochemical properties were determined. A total of 52 compounds identified in the raw tuber by GC-MS were a combination of the rhizome's native compounds and those from the soil and water environment, and are predominantly a mixture of straight chain and cyclic alkanes, and aromatic hydrocarbons. Boiling increased concentrations of most of these compounds, unlike steaming that lowered total volatile components of the tuber. Cooking increased complexity of volatile compounds with the production of new compounds such as methylated derivatives, particularly in steam cooked lotus. Other heat-induced compounds include antioxidants such as butylated hydroxyl compounds and antifungal organic compounds such as dimethyl disulfide. Instrumental texture measurements indicate that the characteristic post-cooked retention of crunchiness in lotus root is likely to be related to retention of its springiness index through the cooking process"
Keywords:		Antifungal Agents/analysis Antioxidants/analysis *Cooking Disulfides/analysis Hot Temperature Nelumbo/*chemistry Plant Roots/*chemistry Volatile Organic Compounds/*analysis Cooking Gc-ms Lotus root Nelumbo nucifera Texture Volatiles;
Notes:		"MedlineLi, Shuyi Li, Xiaojin Lamikanra, Olusola Luo, Qing Liu, Zhiwei Yang, Jun eng England 2016/09/07 Food Chem. 2017 Feb 1; 216:316-23. doi: 10.1016/j.foodchem.2016.08.044. Epub 2016 Aug 20"