47In this paper, physico-chemical and structural properties of cut and cooked purple-flesh potato, green 48 bean pods and carrots have been studied. Three different cooking methods have been applied: traditional 49 cooking (boiling water at 100 °C), cook-vide (at 80 °C and 90 °C) and sous-vide (at 80 °C and 90 °C). Similar 50 firmness was obtained in potato applying the same cooking time using traditional cooking (100 °C), and 51 cook-vide and sous-vide at 90 °C, while in green beans and carrots the application of the sous-vide (90 °C) 52 required longer cooking times than cook-vide (90 °C) and traditional cooking (100 °C). Losses in 53anthocyanins (for purple-flesh potatoes) and ascorbic acid (for green beans) were higher applying 54 traditional cooking. β-carotene extraction increased in carrots with traditional cooking and cook-vide 55 (p<0.05). Cryo-SEM micrographs suggested higher swelling pressure of starch in potatoes cells cooked in 56 contact with water, such as traditional cooking and cook-vide. Traditional cooking was the most aggressive 57 treatment in green beans because the secondary walls were reduced compared with sous-vide and cook-58 vide. Sous-vide preserved organelles in the carrot cells, which could explain the lower extraction of β-59 carotene compared with cook-vide and traditional cooking. Sous-vide cooking of purple-flesh potato is 60 recommended to maintain its high anthocyanin content. Traditional boiling could be recommended for 61 carrots because increase β-carotenes availability. For green beans, cook-vide and sous-vide provided 62 products with higher ascorbic acid content. 63
The comparison between equivalent cooking treatments should be applied in a systematic way. This study 9proposes a methodical way to provide cooked samples with similar firmness using two cooking treatments. In 10 addition, the structural, nutritional and sensory properties of red cabbage cooked with sous-vide treatment in 11 comparison with traditional cooking (boiling water) was evaluated. Changes in texture, color and anthocyanin 12 content were measured in samples cooked with traditional cooking (for different times) and sous-vide 13 (modifying time and temperature according to a Response Surface Methodology). Consumers described 14 sensory properties and preferences between samples. Cryo-scanning electron microscopy was used to study 15 the samples microstructure. 16The firmness of samples, traditionally cooked for 11 min and preferred by consumers, was achieved in samples 17 cooked with sous-vide treatment by optimizing of the cooking conditions (87 °C/50 min or 91 °C/30 min). Sous-18 vide treatment was preferred to traditional cooking by consumers. Sous-vide samples were more purple, more 19 aromatic and tastier than traditionally cooked ones. The loss of anthocyanins in traditional cooking was twice 20 that in sous-vide samples. Micrographs from different treatments showed different degrees of cell wall 21 damage. Sous-vide treatment could be recommended as a treatment for the catering industry providing better 22 quality products. 23 24
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 The cooking treatments could combine pairing conditions of time and temperature, therefore an adequate 50 experimental design is imperative to provide proper conclusion. Response Surface Methodology (RSM) is a useful 51 experimental design to explore relationships between several variables and one or more responses (Myers et al. 2002, 52 Montgomery et al. 2010. In food engineering is used to reduce the cost of experimentation, by reducing the number 53 of experiments needed for modelling a process. It has been used in a wide range of applications, for instance to 54 optimize conditions of anthocyanin extraction from purple sweet potato, the potato dehydration and for the freezing 55 with pressure steaming of potato tissues (Fan et al. 2008, Mudahar et al. 2007, Alvarez et al. 1999. To the knowledge 56 of the authors, no study reports the changes of texture, colour and anthocyanin of cooked purple-flesh potato applying 57 CV and SV treatments. 58 59The aim of the present work is to study the textural, colorimetric and nutritional changes in purple-flesh cooked potato 60 applying two vacuum treatments (cook-vide and sous-vide) using RSM. Moreover, the comparison of Cryo-SEM 61 micrographs tries to achieve a better understanding of changes in mechanical properties evaluated instrumentally. 62 MATERIALS AND METHODS COOKING METHODS 68Two vacuum treatments were used in the study: cook-vide (CV) and sous-vide (SV). For the CV, the cooker device, 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 Table 1). A five-coded level; two-factor central composite design (orthogonal and rotatable) was employed 73 (Myers et al. 2002, Kuehl 2000. After cooking, samples were vacuum-sealed (98% vacuum) in heat-resistant 74 polyethylene pouches (Cryovac® HT3050) using a vacuum packaging machine Technotrip, Terrassa, Spain) and 75 stored under refrigeration conditions (3-4 °C) until analysis. 76 77For the SV treatments, raw potato cylinders were vacuum-sealed (98% vacuum) in heat-resistant polyethylene pouches 78 (Cryovac® HT3050) using a vacuum packaging machine (EV-25, Technotrip, Terrassa, Spain). The cylinders were spread 79 in the pouch to avoid overlapping. The cooking treatment was conducted in a water bath at atmospheric pressure (GD 80 120, Grant Instruments, Cambridge, UK). The temperature conditions ranged from 78 to 92 °C. The cooking times 81 varied from 16 to 44 min using the same RSM design of CV (Table 1). 82 83All samples were stored at 3-4 °C for 24 h before the instrumental measurements to simulate the conditions in the 84 catering industry as applies the sous-vide to minimize the workload during services. 85 INSTRU...
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