Nutritional compositions and their retention rates of carrots by different cooking methods

Abstract

Proximate components and mineral contents of Daucus carota L. were investigated following cooking using 5 different methods (i.e., boiling, pan-roasting, stir-frying, deep-fat frying, and steaming), and their retention rates were also evaluated. Weight loss was evaluated in all cooked carrot samples, and significant difference in (p<0.05) proximate components and mineral contents were found upon variation in the cooking method. The highest protein, fat, and ash contents were detected in deep-fried carrots, while a high content was found in raw, boiled, and steamed carrots. In retention rates of carrot by cooking method, frying sifnificantly lowered 40.89%. Mineral (Na, Fe, Cu) retention rates were significantly lowered by boiling and steaming, resulting in rates of 70%. Carrots were cooked by using different methods and the retention rates of β-carotene and vitamin E according to cooking methods of carrots were investigated., In amino acid retention rates, deep-frying was lowest examined (Arg: 61.64%, Cys: 93.97%). Therefore, these data can be used as a basis for the processing of carrots.