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Total antioxidant capacity of stewed tomato and onion flavoured with parsley: effect of thermal household processing
Author(s)
Braun, Marlè
Date Issued
2006
Type
Thesis
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.
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.
Additional information
Thesis (MTech (Consumer Sciences: Food and Nutrition))--Cape Peninsula University of Technology, 2006
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