Nutritional Composition and Sensory Profile of Microwave and Conventionally Cooked Vegetables

Kala, A.; Prakash, Jamuna

doi:10.1111/j.1745-4506.2004.01511.x

Cited by 6 publications

(4 citation statements)

References 11 publications

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“…The Ficus capensis leaves were washed, rinsed in excess water and drained. The leaves were divided into 3 lots with each weighing 200 g. Each lot (leaves of Ficus capensis) was transferred separately into 3 different stainless steel pots and equal volume of water was added (1:10 w/v ratio) boiled for different time (30,60, and 90 min) at a temperature of 100 o C maintain in a water bath. Stop watch was used to measure the process time.…”

Section: Preparation Of Samplementioning

confidence: 99%

“….53 to 4.13% between 5 to 10 min and attributed the increase to reduction of oxalic acid, phytic acid and polyphenolics by blanching process [28]. In several studies, cooking was shown to both increase and decrease the mineral content in green leafy vegetable [29,30] and the discrepancies found in the mineral content during cooking were ascribed to differences in duration of cooking. This could account to the variation of iron content observed in the study.…”

Section: Effect Of Process Time On the Proximate Composition Of Ficus...mentioning

confidence: 99%

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Influence of Process Time on the Physicochemical, Antinutrient and Phytochemical Properties of Ficus capensis Moracae Vegetable Drink

Onwurafor

Uzodinma

Nwosu

et al. 2022

AFSJ

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Aims: To determine the best process time and processing duration effects on the composition of the Ficus capensis drink (infusion). Study Design: Experimental design was based on completely randomized design (CRD). Methodology: Ficus capensis (Moracae) leafy vegetable drink was processed by immersing the leaves in water (1:10) weight/liquid ratio. Three portions of samples were prepared and boiled separately in a stainless steel pot immersed in a water bath (temperature =100 oC) for 30, 60, and 90 min, respectively, and filtered. The samples were evaluated for proximate composition, minerals, phytochemicals, antinutrients, and physicochemical properties using standard methods. Results: Protein, carbohydrate, and ash contents and energy value of the drink were affected differently by process times. Alkaloids, ascorbic acid, and calcium contents were lowest in samples processed by 90 min boiling. Drink processed by boiling the leaves for 60 min had the highest pro-vitamin A (12.51 mg/100ml), zinc (3.18 mg/100ml, flavonoid (18.4 g/100ml), and carotenoid (17.2 g/100ml), and 90 min processed drink had the highest vitamin B1 (0.35 mg/100ml) content. The iron contents ranged from 2.8-8.7 mg/100ml, and the values varied among different boiling times. Cyanide, phytate, and tannin contents decreased progressively as the processing times increased. Conclusion: The nutrient contents of Ficus capensis (Moracae) drink were affected by process time, however, boiling the leave for 60 min was established as the best process time for the Ficus capensis vegetable drink processing.

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Section: Preparation Of Samplementioning

confidence: 99%

Section: Effect Of Process Time On the Proximate Composition Of Ficus...mentioning

confidence: 99%

Influence of Process Time on the Physicochemical, Antinutrient and Phytochemical Properties of Ficus capensis Moracae Vegetable Drink

Onwurafor

Uzodinma

Nwosu

et al. 2022

AFSJ

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“…Vegetables prepared by microwave-steaming and stir frying with oil had significantly higher vitamin C retention values than boiled ones (Kala and Prakash, 2004). Cooking of four types of vegetables in three different pans, double based stainless steel pans, teflon and pyrex was compared.…”

Section: Introductionmentioning

confidence: 99%

Effects of cooking methods and processing stages on vitamin C in traditional Lebanese meals

Farhat

Fossian

2010

Nutrition &Amp; Food Science

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Purpose -Lebanese meals rich in vitamin C are taken for granted to contain this vitamin without consideration of its losses during the cooking and storing processes. This paper aims to examine the impact of different cooking pots, refrigeration and conventional reheating or via microwaving (MWR) on vitamin C depletion. Design/methodology/approach -Two samples of three meals rich in vitamin C (AB: Aadas Bhamoud made of lentils and Swiss chard; CS: cauliflower stew; ML: Meloukhieh made of Jew's mallow) were analyzed in triplicates when they were raw, cooked in double based stainless steel (DBSS) or pressure cookers (PCs), refrigerated at 4 C for 48 h, and when reheated in an open pot or in a microwave reaching 70 C. The titration with 2,6-dichlorophenolindophenol method was used for vitamin C analysis. Findings -Relative vitamin C losses throughout the processing stages were 37.64, 65.43 and 79.00 percent for ML, CS and AB, respectively. DBSS tended to deplete vitamin C less than PC. AB lost 34.4 and 49.2 percent vitamin C with DBSS and PC, respectively; CS lost 52.3 and 57.5 percent with DBSS and PC, respectively; and ML lost 16.3 and 27.4 percent with DBSS and PC, respectively. Vitamin C loss at refrigeration was significant for both cooking pots used for the meals AB and ML but not for CS. Reheating resulted in further significant losses across meals and reheating methods. Practical implications -The study highlights the importance of avoiding unnecessary cooking practices to minimize vitamin C depletion and more accurately estimating its daily intake. Originality/value -The study presents for the first time the quantification of vitamin C losses in Lebanese meals subjected to different processing types and stages.

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“…These results show no significant difference in the protein content of raw, conventionally and pressure-cooked samples, but the value obtained for microwave-cooked sample indicated a significant difference (p Ͻ 0.05) and the lowest protein content. Kala and Prakash (2005) reported that any degree of cooking generally results in partial loss of nutrients and considerable changes in the sensory properties of foods. Khatoon and Prakash (2004), in another study, reported a decrease in the protein quality of dhals that were pressure-or microwave-cooked.…”

mentioning

confidence: 99%

Effect of hydrothermal processing on the proximate composition and organoleptic characteristics of dehulledMoringa oleiferaseeds

Ogunsina

Olumakaiye

Chinma

et al. 2015

Nutrition &Amp; Food Science

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Purpose – This paper aims to investigate the effect of hydrothermal treatment by conventional, microwave and pressure cooking on the cooking properties, proximate composition and organoleptic characteristics of dehulled Moringa oleifera seeds. Design/methodology/approach – Samples of Moringa oleifera seeds were subjected to cooking for the minimum time by each of the methods under study. Cooking properties, proximate composition and organoleptic characteristics were determined following standard analytical procedures. Findings – The results showed that the average cooking time were 25, 30 and 40 mins for conventionally, pressure- and microwave-cooked moringa kernels, respectively. There was no significant difference in cooking weight, moisture absorbed and water uptake ratio of conventionally and pressure-cooked samples. The protein content of moringa kernel reduced from 41.9 for raw kernels to 40.2, 41.2 and 36.9 per cent for conventionally, pressure- and microwave-cooked samples, respectively. Pressure and microwave cooking indicated 40.1 and 39.3 g/100g of crude fat, whereas raw kernels indicated 37.1 g/100g. Conventionally and pressure-cooked kernels had lower fibre content than the raw kernels, but there was no significant difference in the ash contents of the samples. Cooking influenced the proximate composition and colour of moringa kernels. Microwave cooking indicated higher values of cookability than other cooking methods considered in this study, but no significant difference was observed in the organoleptic characteristics of moringa kernels due to the cooking methods. Practical implications – Given the high protein and vital nutrients content which are seldom found in daily diets, moringa kernels may be considered by processors of edible nuts and kernels for food-based applications such as cooked, roasted, mixed or spiced kernels. Originality/value – This work is perhaps the first to document moringa seeds processing by hydrothermal treatment.

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Nutritional Composition and Sensory Profile of Microwave and Conventionally Cooked Vegetables

Abstract: ABSTRACT

Cited by 6 publications

References 11 publications

Influence of Process Time on the Physicochemical, Antinutrient and Phytochemical Properties of Ficus capensis Moracae Vegetable Drink

Influence of Process Time on the Physicochemical, Antinutrient and Phytochemical Properties of Ficus capensis Moracae Vegetable Drink

Effects of cooking methods and processing stages on vitamin C in traditional Lebanese meals

Effect of hydrothermal processing on the proximate composition and organoleptic characteristics of dehulledMoringa oleiferaseeds

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