Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Changes of Chlorophyll and Carotene Contents of Pumpkins with Cooking Method

조리방법에 따른 호박 중의 클로로필과 카로틴 함량 변화

  • Kim Dong-Seok (Food Processing & Food Service Management, Yeungnam University) ;
  • Kozukue Nobuyuki (School of Human Ecology, Yeungnam University) ;
  • Kim Mi-Hyang (Faculty of Hotel Cuisine, Daegu Polytechnic College)
  • 김동석 (영남대학교 식품ㆍ외식학부) ;
  • ;
  • 김미향 (대구산업정보대학 호텔조리계열)
  • Published : 2004.12.01
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Abstract

This study was performed to investigate changes of chlorophyll and carotene contents by cooking methods and parts of pumpkin(zucchini, green pumpkin, and sweet pumpkin). The hightest chlorophyll content of 3-parts(peel, cortex, and seed), all of pumpkin was peel part for chlorophyll contents by cooking methods of all kinds of pumpkin. It was the highest when cooked by non-batter frying. Carotene was relativity stable with cooking. But in case of sweet pumpkin, steaming cooking method was reduced carotene contents. β-carotene of zucchini, green pumpkin, and sweet pumpkin was higher than standard contents.

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