The comparative evaluation of the nutrient composition and sensory attributes of four vegetables cooked by different methods

Abstract

The following four vegetables; beans (Phaseolus vulgaris var. vulgaris), brinjal (Solanum melongena var. esculentum), knol-khol (Brassica oleracea var. caulorapa) and radish (Raphanus raphanistrum satvius) were processed either by conventional, pressure or microwave cooking methods and were analysed for their nutritional and sensory profile. Raw samples were used as controls. Microwave cooking resulted in greater moisture loss when compared with vegetables cooked by other methods. The protein, fat, total ash, calcium, phosphorus, iron, and dietary fibre contents of the vegetables did not differ significantly in raw or cooked vegetables. Ascorbic acid was destroyed to the greatest extent by pressure cooking followed by microwave and conventional method. The sensory attributes of cooked vegetables, as evaluated by a paired preference test, revealed that there were no significant differences between cooked radish and knol-khol but, in the case of beans and brinjal, microwave and conventionally cooked samples were preferred over pressure cooked ones.

Maillard reaction products profile and intake from Spanish typical dishes

“…The rest of the dishes presented similar values ranging from 116.97 to 175.63 kcal/100 g edible portion. Thus, the variation in the energy density was the logical result of the diverse forms of culinary treatment and the variety of ingredients or the type of food, as has been reported previously by other authors (Danowska-Oziewicz, Karpinska-Tymoszczyk, & Borowski, 2002;Kala & Prakash, 2006). A striking finding was the high ash content found in the churros, probably related to the low moisture content of this culinary preparation.…”

Development of the Maillard reaction in foods cooked by different techniques. Intake of Maillard-derived compounds

“…Although not analytically determined, carbohydrates can be calculated by substraction (% carbohydrates = 100 À [(% protein) + (% lipids) + (% ash)]). No marked differences were found between dishes cooked by different recipes and with diverse forms of culinary treatment, although logically some changes were observed, caused by the influence of the cooking method applied, the type of food and its basic food preparation, as has been reported previously (Danowska-Oziewicz, Karpinska-Tymoszczyk, & Borowski, 2002;Fillion & Henry, 1998;Kala & Prakash, 2006). In this sense, it was observed that there was lower ash content in grilled pork loin, compared with the same meat roasted in salt.…”

Are folates, carotenoids and vitamin C affected by cooking? Four domestic procedures are compared on a large diversity of frozen vegetables

“…However, similar results are observed on spinach (Delchier et al, 2012), though with a less marked effect on green bean than in our study. In the same way, boiling water, pressure cooking and microwaves did not greatly impact the dry matter of beans and radish (Kala & Prakash, 2006).…”