Please use this identifier to cite or link to this item: http://etd.cput.ac.za/handle/20.500.11838/766
Title: Total antioxidant capacity of stewed tomato and onion flavoured with parsley: effect of thermal household processing
Authors: Braun, Marle 
Keywords: Antioxidants;Tomato products -- Therapeutic use;Parsley -- Therapeutic use;Onions -- Therapeutic use;Food -- Effect of heat on
Issue Date: 2006
Publisher: Cape Peninsula University of Technology
Abstract: Fruit and vegetables are the major antioxidant contributors to the diet Antioxidants assist in the prevention of oxidative damage in the body and may as a result prevent the causation of degenerative diseases. Thermal household processing plays an integral part in South African consumers' lives, as most fruit and vegetables consumed are processed at home. Consumers' perceptions that food processing causes nutrient losses, especially of vitamin C, have been corroborated by studies that investigated thermal household processing of single foods or that of industrial processing. No studies have determined the effect of thermal household processing on mixed dishes. A popular consumed South African mixed dish, namely, stewed tomato and onion flavoured with parsley, was investigated by using three recipes, each using a different preparation method. The traditional recipe for the preparation of stewed tomato and onion was modified (control recipe) to contain parsley. Two other recipes (Recipe 1 and 2) were compiled based on the recipe formulation of the control recipe but differed in the preparation methods used. In Recipe 1, raw onion was added to cooked tomato and in Recipe 2, sauteed onions were added to cooked tomato.
Description: Thesis (MTech (Consumer Sciences: Food and Nutrition))--Cape Peninsula University of Technology, 2006
URI: http://hdl.handle.net/20.500.11838/766
Appears in Collections:Consumer Sciences (Food and Nutrition) - Masters Degrees

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