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dc.contributor.authorTeo, Evelynen
dc.contributor.authorSavage, Geoffrey P.en
dc.date.accessioned2017-03-09T02:57:06Z
dc.date.issued2012-02en
dc.date.submitted2011-10-24en
dc.identifier.citationTeo, E., & Savage, G. (2012). Oxalate content of stir fried silver beet leaves (Beta vulgaris var. cicla) with and without additions of yoghurt. Journal of Food Research, 1(1), 126-131. doi:10.5539/jfr.v1n1p126en
dc.identifier.issn1927-0887en
dc.identifier.urihttps://hdl.handle.net/10182/7868
dc.description.abstractTotal and soluble oxalic acids were extracted and analysed by HPLC chromatography following Asian cooking methods, which involved soaking, boiling and stir frying of silver beet (Beta vulgaris var. cicla) leaves. Autumn-grown silver beet leaves contained 1658 ± 114 mg/100 g dry matter (DM) of total oxalates, 954 ± 49 mg/100 g DM of soluble oxalates and 704 ± 98 mg/ 100 g DM insoluble oxalates. Soaking and boiling before stir frying reduced the soluble oxalate contents to a mean of 455 mg/100 g DM. Addition of standard or low fat yoghurt following the pre-treatments of soaking, boiling, stir frying and soaking, boiling and stir frying further reduced the soluble oxalate content to a mean of 190.8 ± 49.8 and 227.5. ± 47.0, respectively, for the standard and low fat yoghurt mixes.en
dc.format.extent126-131en
dc.language.isoenen
dc.publisherCanadian Center of Science and Educationen
dc.relationThe original publication is available from - Canadian Center of Science and Education - https://doi.org/10.5539/jfr.v1n1p126 - http://www.ccsenet.org/journal/index.php/jfr/issue/view/463en
dc.relation.urihttps://doi.org/10.5539/jfr.v1n1p126en
dc.rights© Canadian Center of Science and Educationen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectsilver beeten
dc.subjectswiss charden
dc.subjectsoluble and insoluble oxalatesen
dc.subjectcalciumen
dc.subjectyoghurten
dc.titleOxalate content of stir fried silver beet leaves (Beta vulgaris var. cicla) with and without additions of yoghurten
dc.typeJournal Article
lu.contributor.unitLincoln Universityen
lu.contributor.unitFaculty of Agriculture and Life Sciencesen
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciencesen
lu.contributor.unitResearch Management Officeen
lu.contributor.unit/LU/Research Management Office/2018 PBRF Staff groupen
dc.identifier.doi10.5539/jfr.v1n1p126en
dc.subject.anzsrc090801 Food Chemistry and Molecular Gastronomy (Excl. Wine)en
dc.subject.anzsrc0908 Food Sciencesen
dc.relation.isPartOfJournal of Food Researchen
pubs.issue1en
pubs.organisational-group/LU
pubs.organisational-group/LU/Agriculture and Life Sciences
pubs.organisational-group/LU/Agriculture and Life Sciences/WFMB
pubs.organisational-group/LU/Research Management Office
pubs.organisational-group/LU/Research Management Office/2018 PBRF Staff group
pubs.publication-statusPublisheden
pubs.publisher-urlhttp://www.ccsenet.org/journal/index.php/jfr/issue/view/463en
pubs.volume1en
dc.publisher.placeCanadaen
dc.identifier.eissn1927-0895en
dc.rights.licenceAttributionen


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