TITLE:
Effect of Frying-Cooking on Nutritional and Bioactive Compounds of Innovative Ovo-Vegetarian Diets
AUTHORS:
Hassan Barakat
KEYWORDS:
Frying, Phytochemicals, Bioactive Compounds, Antioxidant Activity, Ovo-Vegetarian Diets, Health Benefits
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.16,
August
27,
2014
ABSTRACT: Vegetarian
diets are becoming increasingly popular as meat prices as well as health concerns
rise. Many people are cutting down or cutting out meat in favor of a full vegetarian
diet. In present study, the applicability of different vegetables for producing
ready-to-use and ready-to-eat chickpea-based ovo-vegetarian diets (OVDs) was investigated.
Herein, six different vegetables (cauliflower, taro, green zucchini, pea, bean and
spinach) were formulated with 25% chickpea and additional edible ingredients to
produce ready-to-use OVDs. Subsequently, chemical composition, minerals content,
bioactive compounds and antioxidant activity of those OVDs were investigated. However,
ready-to-eat OVDs were organoleptically evaluated after frying as common cooking
method. Results of composite analysis indicated 67.73% to 73.17%, 23.20% to 37.12%,
1.86% to 2.63%, 7.63% to 9.53%, 9.06% to 9.82% and 39.24% to 55.28% for moisture,
crude protein, lipids, ash, fiber, and carbohydrates contents in ready-to-use OVDs,
respectively. After frying, lipid content was increased in fried diets which changed
the chemical composition and caloric value. Significant differences (p