dc.contributor.author | Teo, Evelyn | en |
dc.contributor.author | Savage, Geoffrey P. | en |
dc.date.accessioned | 2017-03-09T02:57:06Z | |
dc.date.issued | 2012-02 | en |
dc.date.submitted | 2011-10-24 | en |
dc.identifier.citation | Teo, 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.v1n1p126 | en |
dc.identifier.issn | 1927-0887 | en |
dc.identifier.uri | https://hdl.handle.net/10182/7868 | |
dc.description.abstract | Total 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.extent | 126-131 | en |
dc.language.iso | en | en |
dc.publisher | Canadian Center of Science and Education | en |
dc.relation | The 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/463 | en |
dc.relation.uri | https://doi.org/10.5539/jfr.v1n1p126 | en |
dc.rights | © Canadian Center of Science and Education | en |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | en |
dc.subject | silver beet | en |
dc.subject | swiss chard | en |
dc.subject | soluble and insoluble oxalates | en |
dc.subject | calcium | en |
dc.subject | yoghurt | en |
dc.title | Oxalate content of stir fried silver beet leaves (Beta vulgaris var. cicla) with and without additions of yoghurt | en |
dc.type | Journal Article | |
lu.contributor.unit | Lincoln University | en |
lu.contributor.unit | Faculty of Agriculture and Life Sciences | en |
lu.contributor.unit | Department of Wine, Food and Molecular Biosciences | en |
lu.contributor.unit | Research Management Office | en |
lu.contributor.unit | /LU/Research Management Office/2018 PBRF Staff group | en |
dc.identifier.doi | 10.5539/jfr.v1n1p126 | en |
dc.subject.anzsrc | 090801 Food Chemistry and Molecular Gastronomy (Excl. Wine) | en |
dc.subject.anzsrc | 0908 Food Sciences | en |
dc.relation.isPartOf | Journal of Food Research | en |
pubs.issue | 1 | en |
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-status | Published | en |
pubs.publisher-url | http://www.ccsenet.org/journal/index.php/jfr/issue/view/463 | en |
pubs.volume | 1 | en |
dc.publisher.place | Canada | en |
dc.identifier.eissn | 1927-0895 | en |
dc.rights.licence | Attribution | en |
lu.identifier.orcid | 0000-0002-6571-3197 | |