Nutritional Quality Characteristics of Different Types of Guangdong-Style Mooncakes. (1st November 2015)

• Record Type: Journal Article
• Authors: Yang, Chunying; Liu, Xueming; Chen, Zhiyi; Lin, Yaosheng; Zhao, Xiaoli; Yang, Rongling
• Other Names: Sathivel Subramaniam Academic Editor.
• Is Part Of: Journal of food processing. Volume 2015(2015)
• Publication Date: 2015-11-01
• Subjects: Food industry and trade -- Periodicals; Food industry and trade; Periodicals; 664
• DOI: 10.1155/2015/716580
• Languages: English
• ISSNs: 2356-7384

Abstract

Abstract : This study was designed to clarify nutritional characteristics of Guangdong-style mooncakes. Proximate composition, fatty acid profile, and the cholesterol content of Guangdong-style mooncake types (DYLP, SYLP, LP, BP, FF, and FK) were analyzed and their energy was calculated. Guangdong-style mooncakes contained 15.96~19.16% moisture, 32.06∼43.12% total reducing sugar, 5.35∼9.06% protein, and 3.72∼18.74% crude fat and could provide 930.52~1403.30 kJ/100 g of energy excluding starch. FK mooncake had the lowest moisture, and LP, BP, and FF mooncakes contained high levels of reducing sugar. The main soluble sugars in Guangdong-style mooncakes were sucrose, glucose, and fructose. The fat content order was as follows: DYLP > SYLP > FK > BP > LP > FF, where DYLP contained 18.74% fat while FF only contained 3.72%. Dominating fatty acids in Guangdong-style mooncakes were C18:1 and C18:2 . Cholesterol was mainly found in yolk-type mooncakes. FK mooncake had the highest protein content (9.06%). Guangdong-style mooncakes are high in moisture and sugar, but not always high in fat.