Effect of Processing on the Oxalate and Calcium Concentrations of Two Local Dishes, Cơm Hến and Canh Chua Bạc Hà, Prepared from Taro Stems  

作　　者：Du Thanh Hang Than Thi Thanh Tra Le Minh Tuan Geoffrey Peter Savage 

机构地区：[1]Faculty of Animal Husbandry and Veterinary Medicine, Huế University of Agriculture and Forestry, Huế , Vietnam [2]Faculty of Hospitality & Tourism, Huế University, Huế , Vietnam [3]Food Group, Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln Univer-sity, Canterbury, New Zealand

出　　处：《Food and Nutrition Sciences》2017年第6期624-632,共9页食品与营养科学（英文）

摘　　要：Stems of sweet taro (Colocasia esculenta) grown in Thua Thien HuếProvince in Vietnam and were used as an ingredient to prepare two local dishes, Cơm Hến and Canh Chua Bạc Hà. This study investigated the effect of simple processing treatments used to prepare these popular dishes on the total, soluble and insoluble oxalate and calcium contents of the taro stems. Raw stems were used to prepare Cơm Hến. Three treatments, removing the skin then washing and slicing, slicing and washing, or slicing and then allowing the stems to wilt overnight were compared to the whole raw stems with the skin retained. Overall, processing the stems reduced the soluble oxalate contents by a mean of 8% when compared with the original raw stems. The mean total calcium bound in the insoluble oxalate fraction of the three processing treatments was 43.3% ± 2.0%. Canh Chua Bạc Hà was prepared by boiling peeled taro stems. In this experiment the peeled stems were boiled for 10, 15 and 20 min and this resulted in 63.4%, 74.5% and 76.6% reductions in soluble oxalate content, respectively, when compared to the original peeled stems. Boiling for 20 min was the most effective way to reduce both the total and soluble oxalate contents of the stems. 39% of the total calcium in the raw taro stems was bound to the insoluble oxalate fraction and this was reduced to a mean of 17.2% ± 2.6% by the three cooking treatments.Stems of sweet taro (Colocasia esculenta) grown in Thua Thien HuếProvince in Vietnam and were used as an ingredient to prepare two local dishes, Cơm Hến and Canh Chua Bạc Hà. This study investigated the effect of simple processing treatments used to prepare these popular dishes on the total, soluble and insoluble oxalate and calcium contents of the taro stems. Raw stems were used to prepare Cơm Hến. Three treatments, removing the skin then washing and slicing, slicing and washing, or slicing and then allowing the stems to wilt overnight were compared to the whole raw stems with the skin retained. Overall, processing the stems reduced the soluble oxalate contents by a mean of 8% when compared with the original raw stems. The mean total calcium bound in the insoluble oxalate fraction of the three processing treatments was 43.3% ± 2.0%. Canh Chua Bạc Hà was prepared by boiling peeled taro stems. In this experiment the peeled stems were boiled for 10, 15 and 20 min and this resulted in 63.4%, 74.5% and 76.6% reductions in soluble oxalate content, respectively, when compared to the original peeled stems. Boiling for 20 min was the most effective way to reduce both the total and soluble oxalate contents of the stems. 39% of the total calcium in the raw taro stems was bound to the insoluble oxalate fraction and this was reduced to a mean of 17.2% ± 2.6% by the three cooking treatments.

关 键 词：Washing Slicing WILTING Boiling TARO PETIOLES Total Soluble Insoluble OXALATES 

分 类 号：R73[医药卫生—肿瘤]