ScienceDirect. Recipe calculation of six Iranian egg-based dishes (KuKu)

Size: px

Start display at page:

Download "ScienceDirect. Recipe calculation of six Iranian egg-based dishes (KuKu)"

Magdalen Heath
6 years ago
Views:

1 Available online at ScienceDirect Procedia Food Science 4 (2015 ) th National Nutrient Databank Conference Recipe calculation of six Iranian e-based dishes (KuKu) Mitra Ghazizadeh a, Mahmoud Behnammoradi b * a MSc. R.H.N, , Seymour St. Vancouver, V6B1X9, Canada b MSc, , Seymour St. Vancouver, V6B1X9, Canada Abstract Nutrient content of six Iranian e- based dishes (KuKu) was estimated by recipe calculation method. dishes were prepared by mixin veetables and herbs such as cauliflower, eplant, reen beans, reen herbs and leafy veetables, potatoes, and zucchini with es and seasonins throuh fryin both sides over low heat. Proximate composition of 100 edible part of dishes was: Water, Ash, protein, total fat, carbohydrate, dietary fiber, total suar, and Kcal enery. The dishes also contain m sodium, saturated fat, trans-fat, and m cholesterol. Cookin yield factors of dishes were between 0.48 and Published The Authors. by Elsevier Published Ltd. This by Elsevier is an open Ltd. access article under the CC BY-NC-ND license Peer-review ( under responsibility of the National Nutrient Databank Steerin Committee. Peer-review under responsibility of the National Nutrient Databank Steerin Committee Keywords: Recipe calculation; Iranian dishes; KuKu 1. Introduction It is evident that the quality of food composition data is excessively effective on the precision of nutrient intake measurements 1. Maro N. Woods arues, Knowlede of the nutrient content of foods is also the basis for nutrient food labelin and standards for food companies 2. There are several reliable food composition tables or databases on the nutrient content of raw and cooked common inredients, which are freely accessible and can be discussed and referred to, in researches such as Canadian Nutrient File (CNF) database 3, USDA National database 4, and FAO Food Composition Tables 5-9 but the data on the nutrient content of many locally eaten mixed dishes around the world, such as kuku, is unavailable., also known as Kookoo (Persian: ), is a Persian and Azerbaijani enre of cuisine. It is a veetarian dish, made with whipped es, which then are folded in with various inredients 10. Furthermore, * Correspondin author. Tel.: X 2015 Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license ( Peer-review under responsibility of the National Nutrient Databank Steerin Committee doi: /j.profoo

2 Mitra Ghazizadeh and Mahmoud Behnammoradi / Procedia Food Science 4 ( 2015 ) Chemical analysis of mixed dishes is an expensive and time-consumin procedure, so nutrient and enery content of cooked foods are usually estimated by recipe calculation methods 11. Weiht and nutrient content of inredients may undero some chanes durin preparation and cookin process of the food, which could be adjusted by applyin yield factors and nutrient retention factors. Nutrient content of recipes may be estimated by summin of raw inredients method, inredient method, total recipe method or mixed method (yield at recipe level and nutrient retention at inredient level) 12. Moreover, in this research, nutrient content of six Iranian e-based dishes (known as ) have been calculated by mixed method. 2. Materials and Methods Nutrient content of 100 edible portion of six Iranian e- based dishes (KuKu) have been calculated based on the composition of edible part of inredients. Raw inredients were mostly purchased from local stores, but veetables, especially reen herbs, were bouht fresh from Persian stores. Weiht of cookin oil, additives such as salt and spices, and wheat flour were measured by measurin spoons, which 1 Tbsp. canola oil was considered equal to 14.2, 1 tsp salt 6.1, 1 tsp black 2.1, 1 tsp saffron 0.7 ; 1 tsp bakin soda 4.7, 1 tsp turmeric 2.2, and 1cup wheat flour Recipes of s, especially the proportion of the main inredients have been adopted from the Honare Ashpazi cookbook 13. s were prepared by mixin veetables and herbs such as cauliflower, eplant, reen beans, reen herbs and leafy veetables, potatoes, and zucchini with es and seasonins. Then mixtures of inredients were added to a non-stick pan containin hot oil and were fried over low heat, until kukus were cooked under (about 10 minutes each side). Pan was covered by lid durin the cookin process. Cookin yield factors (YFs) have been measured by dividin the total weiht of edible part of cooked food to the total weiht of edible part of raw inredients (except for cauliflower, reen beans and potato) and have been applied in recipe level. Cooked weihts of cauliflower, reen beans and potato were used as edible part in cookin yield factor calculation of s. Excess oil in fryin steps in preparation of dishes were removed and discarded, so the edible portion of cookin oil represents the amount of oil in ram, which was absorbed by inredients durin the cookin process. Data for nutrient content of all inredients except for cooked reen beans and (Tareh) Allium ampeloprasum ssp persicum 14 has been extracted from the online Canadian Nutrient File (CNF). Nutrient content for cooked, reen beans without salt has been extracted from USDA nutrient database. Since the information about the nutrient content of Allium ampeloprasum ssp. Persicum, was not available, nutrient content of Leek, leaves, raw (Allium porum L (A. ampeloprasum L.) has been extracted from Food Composition Tables for the Near East, FAO 7, and has been used in reen herbs nutrient content calculation. Retention factors (RFs) have been extracted from the USDA Table of Nutrient Retention Factors, which have been applied at inredient level 15. Based on the Preparation method of each dish, nutrient retention factors have been applied for each step of cookin process. For example If onion has been fried twice, first time as an inredient, and second time in final mixture, nutrient retention factors were applied two times for fryin of this inredient. The whole procedure includin preparation, cookin, calculatin YFs and analyzin nutrient contents of each dish was carried out in duplicate, and results have been reported as mean values Recipes Cauliflower Recipe: Inredients AP () EP () Inredients AP () EP () 1 medium Cauliflower ** 1/2 tsp black Lare Es /8 tsp saffron (Tareh) Allium ampeloprasum ssp persicum (14) As purchased Edible portion ** Boiled, drained, with salt

3 50 Mitra Ghazizadeh and Mahmoud Behnammoradi / Procedia Food Science 4 ( 2015 ) Medium Onion /2 tsp bakin soda 8 Tbsps. Canola oil /4 tsp turmeric /2 tsp salt Cook cauliflower flowerets in boilin water with salt, then drain and mash them. Fry onions in oil seasoned with turmeric, remove excess oil. Add salt, black, saffron and bakin soda to es and mix them well. Add fried onion and mashed cauliflower to the e and mix well. Eplant recipe: Inredients AP () EP () Inredients AP () EP () 2 lare eplants /2 tsp salt lare es ¼ tsp black small onions /8 tsp saffron Tbsps. Canola oil Grate onions and stir fry them in oil. Peel and slice thinly eplants and fry slices on both side in over medium heat until olden. Remove excess oil and mash it by fork. Add fried, mashed eplant to onion and stir it for few more minutes, add soaked crushed saffron, salt and. Let cool completely. Beat es well, add the mixture to the es and mix well. Green beans recipe: Inredients AP () EP () Inredients AP () EP () Green beans /2 tsp salt lare es /4 tsp black small onion /8 tsp saffron Tbsps. Canola oil /4 tsp bakin soda ½ Tbsp. wheat flour Fry onion in oil until olden then remove excess oil. Cook reen beans in boilin water with 1/8 tsp bakin soda then drain them. Add salt and, bakin soda, Wheat flour and soaked saffron to es and mix them well. Add cooked reen beans and onion to the es and mix them thorouhly. Green herbs recipe: Inredients AP () EP () Inredients AP () EP () Parsley, fresh Tbsps. Canola oil Allium Ampeloprasum, tsp salt raw Coriander (cilantro), raw /2 tsp black Cooked, boiled, without salt

4 Mitra Ghazizadeh and Mahmoud Behnammoradi / Procedia Food Science 4 ( 2015 ) Spices, dill weed, fresh tsp bakin soda lare es Add salt and and bakin soda to es and mix them well. Add chopped herbs to es and continue mixin. Potato recipe: Inredients AP () EP () Inredients AP () EP () Potato /2 tsp salt lare es ¼ tsp black Tbsps. Canola oil ¼ tsp bakin soda Cook potatoes in boilin water without salt, then peel and rate them. Let cool completely. Beat es well until they become foamy. Add salt, black, and bakin soda, and the rated cooked potatoes to the es and mix well. Zucchini recipe: Inredients AP () EP () Inredients AP () EP () 3 medium Zucchini /2 tsp salt lare es ¼ tsp black small onions /8 tsp saffron Tbsps. Canola oil Grate onions and fry them in oil until olden. Add rated Zucchini to onion and stir until all water is absorbed, add soaked crushed saffron, salt and. Let cool completely. Beat es well, add cooked zucchini to the es and mix well. 3. Results and discussion 3.1. Proximate compositions Proximate compositions of six Iranian e based dishes (s) are shown in Table 1. Table1. Proximate composition of six Iranian s per 100 edible portion Foods Water Ash Protein Total Fat Carbohydrate Dietary Fiber Total Suar Enery Kcal Cauliflower Eplant Green beans Green herbs Potato kuku Zucchini The water content of s ranes from 45.22% in eplant to 75.61% in cauliflower kuku. Green herbs contains the hihest level of ash content (2.10%) versus reen beans that shows the lowest level (1.54%) Cooked, boiled without salt

5 52 Mitra Ghazizadeh and Mahmoud Behnammoradi / Procedia Food Science 4 ( 2015 ) of ash amon the dishes. Protein content of dishes varies from 4.84% in potato to 6.98% in reen herbs kuku. Potato kuku also contains 17.75% carbohydrate. The maximum level of total fat (37.78 ), dietary fibre (3.82 ), and enery ( Kcal) amon the six dishes were found in eplant. Based on the recipe of eplant, eplants were fried in oil, before mixin with other inredients, which could explain the hih levels of fat and calorie, whereas the minimum level of carbohydrate (3.83%), dietary fibre (1.30%), and total suar (0.62%) belons to reen herbs. The level of total suar in zucchini (4.64%) is reater than the other s, except for eplant (4.12%). Cauliflower contains the smallest level of total fat and enery (12.28% and kcal respectively) Minerals Table 2 shows the mineral content of six Iranian s per 100 edible portion. Table2. Mineral content of six Iranian s per 100 edible portion Nutrients Unit Cauliflower Eplant Green beans Green herbs Potato kuku Zucchini Calcium, Ca m Iron, Fe m Manesium, M m Phosphorus, P m Potassium, K m Sodium, Na m Zinc, Zn m Copper, Cu m Mananese, Mn m Selenium, Se μ Accordin to table 2, reen herbs contains the hihest levels of calcium and Iron (86.59 m and 2.93 m respectively), and the potato has the lowest levels of these minerals per 100 dish (16.88 m and 0.66 m respectively). Thorouhly, the hihest level of sodium belons to Cauliflower ( m), which could be due to the cookin of cauliflowers in salted water. 3.3 Vitamins Vitamin content of dishes is presented in table 3. Table3. Vitamin content of six Iranian s per 100 edible portion Nutrients Unit Cauliflower Eplant Green beans Green herbs Potato Zucchini Beta carotene μ Alpha carotene μ Retinol μ Retinol activity equivalent. RAE μ Folacin, total μ Folic acid, synthetic form μ Folate, naturally occurrin μ Dietary folate equivalent, DFE μ Niacin m Niacin equivalent, NE m Pantothenic acid m Riboflavin m Thiamin m Vitamin B-6 m Vitamin B-12 μ Choline, total m Betaine m Vitamin C m Vitamin D μ Vitamin K μ Tocopherol, alpha m

6 Mitra Ghazizadeh and Mahmoud Behnammoradi / Procedia Food Science 4 ( 2015 ) Tocopherol, Beta m Tocopherol, amma m Tocopherol, delta m Based on data presented in table 3, reen herbs contains the hihest level of beta carotene, RAE, Folacin, vitamin B-12, vitamin C, vitamin D, and vitamin K amon the dishes ( μ, μ, μ, 0.77 μ, m, 0.68 μ, and μ respectively) Lipids Table 4 presents lipid content of s. Table4. Lipid content of six Iranian s per 100 edible portion Nutrients Unit Cauliflower Eplant Green beans Green herbs Potato Zucchini Fatty acids, saturated, total Fatty acids, monounsaturated, total Fatty acids, polyunsaturated, total Fatty acids, trans, total Total plant sterol m Cholesterol m As shown in table 4, eplant contains reater amount of saturated fatty acids, and Trans fat than the other dishes. Additionally, cholesterol level of reen herbs is hiher than the other s Cookin yield factors Table 5 shows cookin yield factors of the cooked dishes, which varies from 0.48 in zucchini to 0.86 in reen herbs kuku. 4. Conclusion Table5. Cookin yield factors (YFs) of six Iranian s Foods YF Cauliflower 0.71 Eplant 0.49 Green beans 0.75 Green herbs 0.86 Potato kuku 0.79 Zucchini 0.48 In sum, In order to make some chanes in nutritional status of individuals or populations, collectin accurate information about their nutrient intake status is essential. Moreover, cooked food composition tables could play key roles in such studies around the world. It is evident that the results of chemical analysis of cooked dishes are more accurate and precise than the other methods, but recipe calculation comparin to chemical analysis of cooked dishes is more rapid and cost effective method; Therefore in eneratin cooked food composition tables this method is hihly recommended. References 1. Allen, JR. (2014, October 20). Uses and Abuses of Food composition: Food Composition Data in Clinical research. Retrieved from

7 54 Mitra Ghazizadeh and Mahmoud Behnammoradi / Procedia Food Science 4 ( 2015 ) Maro N. woods. (2014, October 20) Nutrition Assessment I & II p 18. Tufts University School of Medicine. Retrieved from 3. Canadian Nutrient File (CNF), version (2013, November 10). Retrieved from 4. USDA National Nutrient Database For Standard Reference. Retrieved from Amino-acid Content of Foods and Bioloical Data on Proteins, FAO, Rome, Food Composition Tables for International Use, FAO, Rome, Food Composition Tables for the Near East, FAO, Rome, Food Composition Tables for Use in Africa, FAO, Rome, Food Composition Tables for Use in East Asia, FAO, Rome, (2014, October 20) 11. Bell, S., Becker, W., Vasques-Caicedo, A.L., Hartmann, B.M., Moller, A., Butriss, J. (2014, October 20). EuroFir Report on Nutrient Losses and Gains Factors Used in European Food Composition Databases, Workpackae 1.5 Standard Development. Retrieved from Charrondiere, U.R. (2013, November 10). Recipe and other Calculations. Retrieved from ftp://ftp.fao.or/a/an/infoods/recipe%20and%20other%20calculations.pdf 13. Montazemi, Roza Honar-e Ashpazi, vol (1), 41th ed. Tehran, Iran (2014, October 20) 15. USDA Table of Nutrient Retention Factors. (2013, November 10). Release 6, 2007 Retrieved from

Name: Chicken Burrito Vegetable Red / Orange, Vegetable Beans / Peas, Grains, Meat / Meat Alternate

Name: Chicken Burrito Vegetable Red / Orange, Vegetable Beans / Peas, Grains, Meat / Meat Alternate Main Dishes Ingredients: Indicate fresh, frozen, canned, drained, packed in water, juice, dried, dehydrated,