YIELD AND COMPARISON OF NUTRITIVE AND ENERGY VALUES; FATTY ACID AND CHOLESTEROL CONTENT OF RAW AND COOKED CHITTERLINGS
VAUGHN, M. W. ; WALLACE, D. P. ; FORSTER, B. W.
Oxford, UK : Blackwell Publishing Ltd
Published 1978
Oxford, UK : Blackwell Publishing Ltd
Published 1978
| ISSN: |
1750-3841
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| Source: |
Blackwell Publishing Journal Backfiles 1879-2005
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| Topics: |
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
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| Notes: |
Three brands of frozen raw chitterlings were used to determine yield, total waste and distribution of waste in preparation and cooking based on purchased weights. Raw and cooked tissue were compared for proximate composition, minerals, vitamins, amino acids, estimated protein efficiency ratios (Est. PER), saturated and polyunsaturated fats and cholesterol. The yield was 37.8%, while the total wastage was 62.2%. The moisture content was significantly lower for the cooked tissue. Cooking produced significant losses of protein and fat. The caloric content for the cooked tissue was significantly higher than for the raw tissue. There were some changes in minerals, vitamins, amino acids, saturated fats and cholesterol content due to cooking. The raw and cooked tissue revealed no significant difference for riboflavin and niacin. The estimated PER's Alsmeyer et al. (1974) [Food Technol. 28(7): 34] using Eq 3 indicated lower values than Eq 1 and 2. There was no significant difference in C18:2 in raw and cooked tissue. There was a significant decrease in cholesterol content in the cooked tissue.
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| Type of Medium: |
Electronic Resource
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| URL: |