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J Hum Nutr Diet. 2010 Feb;23(1):108-10. doi: 10.1111/j.1365-277X.2009.01018.x. Epub 2009 Nov 23.

Preferences for steaming of vegetables.

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1
The Robert Gordon University, Aberdeen, UK.

Abstract

BACKGROUND:

Steaming retains vitamins and phytochemicals in vegetables better than boiling; thus, it is important to promote this cooking method. The present study aimed to determine what vegetable would be best to use in a campaign to promote steaming.

METHODS:

Carrots, broccoli and green cabbage were boiled, steamed or microwave steamed. Untrained assessors (n = 50) evaluated the sensory properties of appearance, texture, taste and overall acceptability using a hedonic rating test on a scale from 1-9. Average scores for overall acceptability were calculated for each type of cooking according to the assessors' usual cooking method.

RESULTS:

For all features, steaming and microwave steaming were rated significantly higher than boiling for broccoli (for acceptability 6.2 and 7.1 versus 5.1; P < 0.001), whereas carrots were similarly considered better for flavour and overall acceptability. Generally, cabbage was rated lower for all features, with no differences amongst the cooking methods (4.9-5.2 for acceptability). Only two of twenty-one subjects who usually boil vegetables preferred the boiled vegetables in the present study.

CONCLUSIONS:

Generally, steaming and microwave steaming were preferred for certain vegetables, even by those who normally boil them. Barriers to change need to be considered when planning the promotion of steaming as a regular method of cooking vegetables, although it may be more convincing to use vegetables such as broccoli that are perceived as being most acceptable when steamed.

[Indexed for MEDLINE]

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