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Changes in Vitamin C and Minerals Content of Perilla Leaves by Different Cooking Methods  

최영희 (대구산업정보대학 조리계열)
Publication Information
Korean journal of food and cookery science / v.19, no.2, 2003 , pp. 174-180 More about this Journal
Abstract
The purpose of this study was to investigate the differences in vitamin C and mineral contents in perilla leaves as a result of different cooking methods. The results are summarized as follows. In cutting up the perilla leaves, the vitamin C content decreased by 40% with no significant difference made to the mineral content. Steaming was more effective in retaining vitamin C compared to blanching. With increasing treatment times. decreasing amounts of vitamin C remained. There was no significant change in mineral contents except for potassium. In the case of treating with vinegar or lemon juice, more vitamin C remained than when not treated, and there was little influence on the mineral contents. In the solubilization effect of calcium seasoned with acid, rice vinegar was most effective followed by lemon juice, apple juice, brown rice vinegar, then persimmon vinegar. There was a little or almost no vitamin C remaining in kkaennip kimchi. In terms of storing time, raw seasoned kkaennip kimchi had higher mineral contents than blanched or steamed kkaennip kimchis.
Keywords
perilla leaves; vitamin C; mineral; kkaennip kimchi;
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