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Application of sous vide method as an alternative to traditional vegetable cooking to maximize the retention of minerals
Author(s) -
Florkiewicz Adam,
Berski Wiktor
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13508
Subject(s) - steaming , food science , cooking methods , chemistry , organoleptic , boiling , sous vide , organic chemistry
Abstract Brassica vegetables are a source of valuable nutrients, but their content is strongly influenced by preparation method. Recently a lot of interest is paid to sous vide method, because of the specific organoleptic characteristics of the finished product. The aim of this study was to determine the influence of sous vide cooking on the content of selected macro and microminerals in Brassica vegetables. Reference methods were boiling and steaming. Additionally, the cooked vegetables were stored under refrigeration. The obtained results indicated, that the type of applied treatment had a distinct effect on the retention of analyzed nutrients in Brassica vegetables after processing. The sous vide method allowed for maximum preservation of the minerals contained in vegetables as compared to traditional methods. It was also observed, that after the storage period, in most of the analyzed cases, the level of the tested ingredients did not significantly change. Practical applications The obtained results gave insight into retention levels of various minerals in Brassica vegetables after hydrothermal treatment by different methods: traditional cooking, steaming and sous vide method. The influence of storage period under refrigerated conditions on level of previously mentioned components was investigated. The sous vide method revealed itself as the most beneficial in terms of preservation of investigated minerals in thermally treated vegetables. It was also observed, that after the storage period, in most of the analyzed cases, the level of the tested ingredients did not significantly change.