Table of Contents
Journal of Food Processing
Volume 2015 (2015), Article ID 716580, 8 pages
http://dx.doi.org/10.1155/2015/716580
Research Article

Nutritional Quality Characteristics of Different Types of Guangdong-Style Mooncakes

Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, and Guangdong Key Laboratory of Agricultural Products Processing, 133 Yihenglu, Dongguanzhuang, Tianhe District, Guangzhou 510610, China

Received 1 August 2015; Revised 8 October 2015; Accepted 11 October 2015

Academic Editor: Subramaniam Sathivel

Copyright © 2015 Chunying Yang et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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.