Effect of Different Cooking Methods on Chlorophyll a and Total Carotenoids of Spirulina-Enriched Snack

Pintaka Kusumaningtyas; Ana Elviani; Qurratul Ain; Maasje Catherine Watulingas

doi:10.17977/um0260v8i22024p001

Authors

Pintaka Kusumaningtyas Mulawarman University
Ana Elviani Mulawarman University
Qurratul Ain Mulawarman University
Maasje Catherine Watulingas Mulawarman University

DOI:

https://doi.org/10.17977/um0260v8i22024p001

Keywords:

carotenoids, chlorophyll a, cooking method, Spirulina

Abstract

Chloropyll a and carotenoids are the source of bioactive compounds exerting a positive effect as antioxidants. In this study, the effect of four cooking methods (steaming, pan frying, microwaving, and boiling) on the chlorophyll a and carotenoids content of Spirulina-enriched snack was investigated. Chlorophyll a and carotenoids were spectrophotometrically determined in both raw and cooked snack samples. Results showed that the chlorophyll a and carotenoids contents were significantly increased by pan frying method, while boiling method gave the lowest chlorophyll a content and no significant different in total carotenoids compared to the control. The results showed that pan frying can be considered as the best method of cooking as it improved the chlorophyll a and carotenoids content in foods

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