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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Nutritional composition of Sacha inchi (Plukenetia Volubilis L.) as affected by different cooking methods

Dah-Sol KimDepartment of Food and Nutrition, Sookmyung Women’s University, Seoul, Korea
&
Nami JooDepartment of Food and Nutrition, Sookmyung Women’s University, Seoul, KoreaCorrespondence[email protected]
Pages 1235-1241 | Received 14 Mar 2019, Accepted 01 Jul 2019, Published online: 10 Jul 2019

Citations (9)

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Dah-Sol Kim, Fumiko Iida & Nami Joo. (2022) Feasibility of elder-friendly food applications of lingonberry (Vaccinium vitis-idaea L.) according to gelling agent as thickening additives. International Journal of Food Properties 25:1, pages 1862-1874.
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Articles from other publishers (8)

Suwapat Kittibunchakul, Varongsiri Kemsawasd, Chatrapa Hudthagosol, Promluck Sanporkha, Suwimol Sapwarobol & Uthaiwan Suttisansanee. (2023) The Effects of Different Roasting Methods on the Phenolic Contents, Antioxidant Potential, and In Vitro Inhibitory Activities of Sacha Inchi Seeds. Foods 12:22, pages 4178.
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Nelsy Bocanegra Morales & Paula Galeano Garcia. (2023) Chemical Composition, Fatty Acid Profile, and Optimization of the Sacha Inchi (Plukenetia volubilis L.) Seed-Roasting Process Using Response Surface Methodology: Assessment of Oxidative Stability and Antioxidant Activity. Foods 12:18, pages 3405.
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Dah-Sol Kim & Fumiko Iida. (2022) Nutritional Composition of Tonka Bean (Dipteryx odorata) and Its Application as an Elder-Friendly Food with Gelling Agent. Gels 8:11, pages 704.
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Nur Anis Raihana Mhd Rodzi & Lai Kuan Lee. (2022) Sacha Inchi (Plukenetia Volubilis L.): recent insight on phytochemistry, pharmacology, organoleptic, safety and toxicity perspectives. Heliyon 8:9, pages e10572.
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Lucero Quispe-Chambilla, Augusto Pumacahua-Ramos, David Choque-Quispe, Francisco Curro-Pérez, Hilka Mariela Carrión-Sánchez, Diego E. Peralta-Guevara, Mery Luz Masco-Arriola, Henry Palomino-Rincón & Carlos A. Ligarda-Samanez. (2022) Rheological and Functional Properties of Dark Chocolate with Partial Substitution of Peanuts and Sacha Inchi. Foods 11:8, pages 1142.
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Ankit Goyal, Beenu Tanwar, Manvesh Kumar Sihag & Vivek Sharma. (2022) Sacha inchi (Plukenetia volubilis L.): An emerging source of nutrients, omega-3 fatty acid and phytochemicals. Food Chemistry 373, pages 131459.
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Taenam Lee & Nami Joo. (2021) Anti-Inflammatory and Antioxidant Properties of Ethanol Extracts of Raw, Blanched, Steamed, and Sous-Vide Cooked Okra (Abelmoschus esculentus L.) in LPS or H2O2-Treated RAW264.7 Cells. Applied Sciences 11:5, pages 2432.
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Teresa Borelli, Danny Hunter, Bronwen Powell, Tiziana Ulian, Efisio Mattana, Céline Termote, Lukas Pawera, Daniela Beltrame, Daniela Penafiel, Ayfer Tan, Mary Taylor & Johannes Engels. (2020) Born to Eat Wild: An Integrated Conservation Approach to Secure Wild Food Plants for Food Security and Nutrition. Plants 9:10, pages 1299.
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