Comparison of Vacuum Treatments and Traditional Cooking Using Instrumental and Sensory Analysis

Iborra-Bernad, C.; Tárrega, Amparo; García-Segovía, Purificación; Martı́nez-Monzó, Javier

doi:10.1007/s12161-013-9638-0

Cited by 24 publications

(26 citation statements)

References 27 publications

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“…The firmness of samples was measured at room temperature (25 °C) by a puncture test using a Texture Analyser TA‐XT2 (Texture Technologies Corp., Scarsdale, N.Y., U.S.A.) according with the methodology followed by Garcia‐Segovia and others () in potatoes, Iborra‐Bernad and others () in green beans and Iborra‐Bernad and others () in carrots.…”

Section: Methodsmentioning

confidence: 99%

“…The other treatment, the cook‐vide, is a less studied treatment. Few reports using this low‐pressure method have been conducted in meat, such as beef muscle (García‐Segovia and others ), and in vegetables, such as potatoes, carrots, green bean, and kailan‐hybrid broccoli (García‐Segovia and others ; Iborra‐Bernad and others ; Iborra‐Bernad and others ; Martínez‐Hernández and others ). Each cooking treatment can potentially damage the cell walls and membranes of vegetables causing different amounts of degradation in the antioxidant molecules contained in the cells.…”

Section: Introductionmentioning

confidence: 99%

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Physico‐Chemical and Structural Characteristics of Vegetables Cooked Under Sous‐Vide, Cook‐Vide, and Conventional Boiling

Iborra-Bernad

García-Segovía

Martı́nez-Monzó

2015

Journal of Food Science

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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

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Physico‐Chemical and Structural Characteristics of Vegetables Cooked Under Sous‐Vide, Cook‐Vide, and Conventional Boiling

Iborra-Bernad

García-Segovía

Martı́nez-Monzó

2015

Journal of Food Science

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“…This trend has been reported in other studies which described samples cooked with traditional cooking, sous-vide and other cooking treatments, being broccoli florets, green beans and carrots cooked with sous-vide perceived as the most aromatic samples by the consumers (Petersen, 1993;Iborra-Bernad, Tárrega, García-Segovia, & Martínez-Monzó, 2013a; Iborra-Bernad, C., Philippon, D., García-Segovia, P., & Martinez-Monzo, J., 2013b). In the case of carrots and Brussels sprouts, the sous-vide treatment provided samples with different volatile profiles compared to the cooking with steam .…”

Section: Flash Profiling Test Of Red Cabbage Cooked With Traditional supporting

confidence: 77%

“…Response Surface Methodology (RSM) was used to determine the experimental design with the sous-vide treatment (Table 1) and to establish the optimal time and temperature conditions to provide a target value of firmness, following a similar procedure of a previous work (Iborra-Bernad, Tárrega, García-Segovia, & Martínez-Monzó, 2013a). Statgraphics Centurion (Statistical Graphics Corp., Herndon, VA, USA) was employed to generate the experimental design, and to conduct the statistical analyses and regression models.…”

Section: Experimental Designmentioning

confidence: 99%

Comparison of vacuum treatments and traditional cooking in vegetables using instrumental and sensory analysis

Bernad¹,

Consuelo²

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“…Bu tekniklerden biri olan vakum alt›nda piflirme yöntemi ile sa¤lanan düflük s›cakl›k uygulamas› sonucunda, atmosferik koflullarda gerçeklefltirilen piflirme ifllemlerine k›yasla ürünün do¤al rengi, duyusal ve besleyici özellikleri daha iyi korunmaktad›r (2,3). Ayr›ca vakum uygulamas›yla birlikte piflirme ortam›n›n oksijen içeri¤i azalmakta ve oksidasyon tepkimeleri engellenerek yararl› bileflenler korunabilmektedir (4). Bunun yan› s›ra oksijen varl›¤›nda geliflen canl› say›s› azalmakta; genel olarak daha kaliteli son ürün elde edilebilmektedir (5).…”

Section: Introductionunclassified

Zeoli̇t Yatak İle Modi̇fi̇ye Edi̇lmi̇ş Vakum Firinda Domates Salçasi Üreti̇mi̇

Atak¹,

Baysan²,

Devseren³

et al. 2017

GIDA

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ÖzDünya genelinde ve ülkemizde s›kl›kla tüketilen domates salças›, g›da endüstrisinde vakum alt›nda ›s›l ifllem uygulamas›n›n en yayg›n kullan›ld›¤› ürünlerden biridir. Bu çal›flmada domates salças› üretimi için laboratuvar ölçe¤inde tasarlanan, adsorbent madde olarak küre zeolit ile modifiye edilen sistem içerisinde vakum alt›nda ve atmosferik bas›nçta evaporasyon denemeleri gerçeklefltirilmifltir. Domates salças›n›n kalitesi üzerine evaporasyon tekni¤inin etkisi, CCRD (Merkezi Tümleflik Tasar›m) ile oluflturulan deneme deseni kullan›larak karfl›laflt›r›lm›flt›r. Evaporasyon ifllem de¤iflkenleri olarak s›cakl›k (66-94°C) ve süre (2.4-6.6 saat) seçilmifltir. Farkl› ifllem koflullar›nda üretilen domates salças› örneklerinde Briks, renk, siyah benek, pH, likopen de¤iflimi ve duyusal kalite analiz edilmifltir. Briks, renk, siyah benek miktar›, likopen ve duyusal kalite için genel olarak s›cakl›k ve sürenin art›fl›, belirtilen kriterlerin say›sal de¤er art›fl›nda önemli rol oynam›flt›r. pH de¤erlerinde ise ifllem de¤iflkenlerinin etkisi görülmemifltir.Anahtar kelimeler: Domates salças›, modifiye vakum f›r›n, alternatif piflirme teknikleri, likopen TOMATO PASTE PRODUCTION IN THE MODIFIED VACUUM OVEN WITH ZEOLITE BED AbstractTomato paste, which is frequently consumed in our country and throughout the world, is one of the products that are produced through the heat treatment under vacuum in the food industry. In this study, tomato paste production was carried out in laboratory scale modified system with spherical zeolite as adsorbent not only under vacuum but also at atmospheric condition. The effects of evaporation techniques were compared using the experimental design generated by CCRD (Central Composite Rotatable Design) with respect to tomato paste quality. Temperature (66-94°C) and time (2.4-6.6 hours) were selected as evaporation process conditions. Brix, colour, dark speck, pH, change in lycopene content and sensory quality of tomato paste samples produced at different conditions were analysed. Generally, temperature and time increment for Brix, colour, amount of dark specks, lycopene and sensory quality had played an important role in the increase of these properties. In pH values, no effect of process parameters was observed.

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Comparison of Vacuum Treatments and Traditional Cooking Using Instrumental and Sensory Analysis

Cited by 24 publications

References 27 publications

Physico‐Chemical and Structural Characteristics of Vegetables Cooked Under Sous‐Vide, Cook‐Vide, and Conventional Boiling

Physico‐Chemical and Structural Characteristics of Vegetables Cooked Under Sous‐Vide, Cook‐Vide, and Conventional Boiling

Comparison of vacuum treatments and traditional cooking in vegetables using instrumental and sensory analysis

Zeoli̇t Yatak İle Modi̇fi̇ye Edi̇lmi̇ş Vakum Firinda Domates Salçasi Üreti̇mi̇

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