Effect of steamable bag microwaving versus traditional cooking methods on nutritional preservation and physical properties of frozen vegetables: A case study on broccoli (Brassica oleracea)

The effects of cooking method on selected quality traits of broccoli and green asparagus

“…In the study of Lafarga et al (2018), both decline and increase in broccoli lightness were observed after steaming and sous vide cooking, depending on the broccoli cultivar. Miglio et al (2008) and Zhong et al (2015) observed an increased yellowness (b*) of cooked broccoli, except fried vegetable. Our results partially correspond to those of Miglio In relation to asparagus, the L* value observed in the present study for raw vegetable was similar to that reported by Mazzeo et al (2015), but these other authors observed a decrease in L* value after asparagus blanching or cooking in boiling water.…”

“…Colour of green vegetables depends on the presence of chlorophylls and can change distinctly after heat treatment. It can be affected by the activity of enzymes, alteration of light reflecting properties of the surface caused by the air removal from the vegetable tissue and its replacement with water and cell juice as a result of cell membrane disruption, and also by the chlorophyll transition into olive-green pheophytins (Zhong et al, 2015;Duarte-Sierra et al, 2016). The latter change is easily observed when broccoli is overcooked.…”

“…Pellegrini et al (2010) reported a decrease in chlorophyll content in steamed broccoli and subsequent increase in pheophytin content, and this transition could explain an increase in yellowness of all broccoli samples in the present study. Zhong et al (2015) suggested that a shorter cooking time applied in broccoli microwaving could be a reason for reduced chlorophyll transition to pheophytins and therefore greener colour of vegetable compared with steamed vegetable. In our study, we noted a greener colour of the microwave-cooked broccoli (5 min) than that of vegetables cooked with the use of steam in combi oven (5-10 min), even when the same time of cooking in the oven with overheated steam (5 min) was applied.…”

Comparative analysis of quality uniformity of ohmic and water bath heating treated pork batter with different fat content

“…These methods need considerable time and high energy consumption to transfer sufficient heat from the food surface up to the slowest heating zone of the food in order to reach a safe end‐point temperature, which may cause overheating problem in some parts of food and then adversely affect the quality of food (Wills, Dewitt, Sigfusson, & Bellmer, ). In recent years, some alternative heating methods with noticeable advantages have been developed, including microwave heating, infrared heating, pulsed electric field, and OH (Blahovec et al, ; Rastogi, ; Zhong, Dolan, & Almenar, ). Among them, OH refers to the process that uses the electrical resistance of the food being treated, and electrical energy is dissipated as the current flows through the food, causing heat to be released, increasing the temperature of food (Llave, Udo, Fukuoka, & Sakai, ; Shirsat, Lyng, Brunton, & Mckenna, ).…”

Effect of different cooking methods on the content of vitamins and true retention in selected vegetables

“…Several epidemiological studies have suggested that diets rich in vegetables are associated with reduced risks of chronic diseases [9]. Therefore, consumption of vegetables has rapidly increased in recent years due to their health benefits [10]. Prior to consumption, vegetables are usually cooked using heat treatments such as steaming, blanching, boiling, and microwaving.…”