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Food Chem. 2017 Feb 15;217:209-216. doi: 10.1016/j.foodchem.2016.08.067. Epub 2016 Aug 24.

Influence of cooking conditions on organoleptic and health-related properties of artichokes, green beans, broccoli and carrots.

Author information

1
Plant Foods Research Group, Instituto Agroalimentario de Aragón - IA2 - (Universidad de Zaragoza-CITA), Miguel Servet 177, 50013 Zaragoza, Spain.
2
Plant Foods Research Group, Instituto Agroalimentario de Aragón - IA2 - (Universidad de Zaragoza-CITA), Miguel Servet 177, 50013 Zaragoza, Spain. Electronic address: mlsalva@unizar.es.

Abstract

Colour, pigments, total phenolic content and antioxidant activity were investigated in artichokes, green beans, broccoli and carrots cooked under different conditions. Domestic induction hobs with temperature control were used to evaluate the effect of boiling, sous-vide cooking and water immersion cooking at temperatures below 100°C on the properties of each vegetable. Sous-vide cooking preserved chlorophyll, carotenoids, phenolic content and antioxidant activity to a greater extent than boiling for all of the vegetables tested and retained colour better, as determined by a(∗). A reduction of only 10-15°C in the cooking temperature was enough to improve the properties of the samples cooked by water immersion, except for green beans. Artichokes and carrots suffered pronounced losses of antioxidant activity during boiling (17.0 and 9.2% retention, respectively), but the stability of this parameter significantly increased with sous-vide cooking (84.9 and 55.3% retention, respectively).

KEYWORDS:

Antioxidant activity; Carotenoids; Chlorophyll; Colour; Phenols; Texture

PMID:
27664628
DOI:
10.1016/j.foodchem.2016.08.067
[Indexed for MEDLINE]

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