Changes in the Texture and Flavor of Lotus Root after Different Cooking Methods

Changes in the Texture and Flavor of Lotus Root after Different Cooking Methods

The changes in the texture and flavor of lotus root were determined before and after boiling, steaming and frying. Compared to fresh lotus root, all three kinds of cooking decreased the hardness and springiness, and frying significantly enhanced the gumminess, chewiness and cohesiveness. The flavor...

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Bibliographic Details
Main Authors: Chunlu Qian, Yaying Jiang, Yan Sun, Xiaodong Yin, Man Zhang, Juan Kan, Jun Liu, Lixia Xiao, Changhai Jin, Xiaohua Qi, Wenfei Yang
Format: Article
Language:English
Published: MDPI AG 2023-05-01
Series:Foods
Subjects:
lotus root
cooking
texture
free amino acids
5′-Nucleotides
volatiles
Online Access:https://www.mdpi.com/2304-8158/12/10/2012

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