Developing a vacuum cooking equipment prototype to produce strawberry jam and optimization of vacuum cooking conditions

Okut, Dilara; Devseren, Esra; Koç, Mehmet; Ocak, Özgül; Karataş, Haluk; Kaymak‐Ertekin, Figen

doi:10.1007/s13197-017-2819-x

Cited by 10 publications

(10 citation statements)

References 24 publications

(27 reference statements)

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“…VC showed the highest a* values, with the best retention of the pumpkin's original color. These results are in accordance with Okut et al ., 12 which reported better retention of color for a strawberry jam cooked by vacuum cooking compared to traditional atmospheric cooking. On the contrary, b* values of cooked samples were all significantly different from RAW but with no significant differences among the cooking conditions (Table 2).…”

Section: Resultssupporting

confidence: 92%

“…In the literature, a device equipped with a vacuum cooking and frying function called Gastrovac (International Cooking Concepts, Barcelona, Spain) has been already studied 4,10,11 . Unfortunately, the Gastrovac device was designed for professional cuisines and its diffusion as household cooking appliance is limited due to its high price 12 . As there was no such household equipment, in 2013, an insert applicable to a closing cover for containing foodstuffs under vacuum cooking also in house was designed and patented 13 .…”

Section: Introductionmentioning

confidence: 99%

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Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods

et al. 2020

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BACKGROUND Current dietary guidelines recommend five or more fruit, vegetable, and legume servings per day. Often, these products are eaten cooked, resulting in organoleptic and nutritional changes. Vacuum cooking is gaining attention as an alternative cooking technique, due to its ability to preserve or even enhance sensory and healthy properties of food. Its household application is, however, poorly explored. In this work, the effect of vacuum cooking, performed with a new patented system, was studied for the first time on pumpkin cubes and compared to sous vide and traditional steam cooking, through a multidisciplinary approach. RESULTS All the cooking treatments damaged pumpkin microstructure, leading to cell separation and plasmolysis; vacuum cooking was the most aggressive method, as confirmed by texture softening. Vacuum cooking was also the method with less impact on pumpkin color, in relation to the largest extraction of some classes of carotenoids from the broken cells. Significant polyphenol extraction, especially of gallic acid and naringenin, was instead observed for sous vide and steamed pumpkins. The total antioxidant activity, ascribable to the effect of both carotenoids and polyphenols, resulted enhanced after cooking compared to raw one mainly for cook vide samples, followed by steamed and sous vide ones. CONCLUSIONS Vacuum cooking, followed by sous vide, has often shown better performance than traditional steam cooking for pumpkin cubes. The implementation of sous vide and vacuum cooking at domestic level or in professional kitchens, and in the food industry, would allow the consumption of vegetables with improved nutritional and sensorial characteristics. © 2020 Society of Chemical Industry

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Section: Resultssupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods

et al. 2020

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“…Camarosa, Dover, and Tudla had lower moisture contents (p < 0.05). High moisture content in strawberries is associated with the fruit's capacity to expand, which increases water absorption during the irrigation process (Akhtar & Rab 2015), a fact that reduces the shelf-life of the strawberry (Okut et al, 2018). The ash values of the cultivars ranged from 0.32 g 100 g -1 (Camino Real) to 0.46 g 100 g -1…”

Section: Physical-chemical Compositionmentioning

confidence: 99%

Influence of genetic variability on the quality of strawberry cultivars: sensorial, physical-chemical and nutritional characterization

et al. 2020

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Strawberries are berry-type fruits that are very popular and widely consumed all over the world. The sensorial, physical-chemical and nutritional characteristics of strawberries are parameters of quality that influence the choices of consumers. However, these characteristics may be influenced by intrinsic and extrinsic factors that alter the fruit quality. The concentrations of nutrients and other chemical compounds in strawberries may increase and/or decrease according to the cropping system, maturation stage, climatic conditions, and preservation and storage methods. Factors characteristic of the cultivar, such as the genetic profile, may also influence the composition of strawberries. In this context, the objective of this research was to evaluate the sensorial, physical-chemical and nutritional characteristics of different strawberry cultivars to identify the genotype(s) with the best characteristics for commercialization and human consumption. The day-neutral strawberry cultivar "Aromas" and short-day strawberry cultivars "Camarosa, Camino Real, Dover, Sweet Charlie, and Tudla" were cultivated in the Olericultura Sector of the State University of the Midwest (UNICENTRO), Paraná State, Brazil. The fruits were characterized in relation to their physical-chemical, nutritional and sensorial aspects. According to the sensorial profiles, the Camarosa, Camino Real, Dover, and Tudla genotypes showed greater acceptability among consumers. Camarosa, Sweet Charlie, and Tudla presented better physical-chemical characteristics for human consumption, while the cultivars Camarosa, Dover, and Tudla had the best nutritional contents. In general, it is concluded that the genotypes Camarosa and Tudla are the most favourable for human consumption, according to their sensorial, physical-chemical and nutritional characteristics.

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“…Therefore, to the best of our knowledge, there is no such household equipment that can produce jam/tomato paste under vacuum. In addition, there are two reports to produce jam/ tomato paste with this equipment (Tomruk et al 2016, Okut et al 2018) testing its performance on strawberry jam production and its comparison with atmospheric cooking. Purpose of this study was to develop prototype cooking equipment that can work at reduced pressure and to evaluate its performance for production of strawberry jam.…”

Section: Introductionmentioning

confidence: 99%

Comparison of Quality Characteristics of Tomato Paste Produced under Atmospheric Conditions and Vacuum Evaporations

Devseren

Okut

Koç

et al. 2021

An. Acad. Bras. Ciênc.

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Herein we report a comparison study of the quality characteristics of tomato paste produced under atmospheric conditions and vacuum evaporation. Tomato pulp (5 Brix) was evaporated under vacuum and at atmospheric pressure using a developed evaporation equipment for household application. Various quality i.e. a* and a*/b* color values, soluble solids content, dark speck amount, titratable acidity, lycopene content and sensory properties of tomato paste were compared. The fi nal total soluble solid contents were not affected by evaporation method whereas the lycopene content in vacuum evaporated samples was found as higher than that in the atmospheric ones at the same soluble solid content. Overall preference scores of vacuum evaporated tomato paste have approximately equal scores with the paste produced at atmospheric conditions.

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Developing a vacuum cooking equipment prototype to produce strawberry jam and optimization of vacuum cooking conditions

Cited by 10 publications

References 24 publications

Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods

Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods

Influence of genetic variability on the quality of strawberry cultivars: sensorial, physical-chemical and nutritional characterization

Comparison of Quality Characteristics of Tomato Paste Produced under Atmospheric Conditions and Vacuum Evaporations

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