title: Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling.
abstract: In this paper, physico-chemical and structural properties of cut and cooked purple-flesh potato, green bean pods, and carrots have been studied. Three different cooking methods have been applied: traditional cooking (boiling water at 100 °C), cook-vide (at 80 and 90 °C) and sous-vide (at 80 °C and 90 °C). Similar firmness was obtained in potato applying the same cooking time using traditional cooking (100 °C), and cook-vide and sous-vide at 90 °C, while in green beans and carrots the application of the sous-vide (90 °C) required longer cooking times than cook-vide (90 °C) and traditional cooking (100 °C). Losses in anthocyanins (for purple-flesh potatoes) and ascorbic acid (for green beans) were higher applying traditional cooking. β-Carotene extraction increased in carrots with traditional cooking and cook-vide (P < 0.05). Cryo-SEM micrographs suggested higher swelling pressure of starch in potatoes cells cooked in contact with water, such as traditional cooking and cook-vide. Traditional cooking was the most aggressive treatment in green beans because the secondary walls were reduced compared with sous-vide and cook-vide. Sous-vide preserved organelles in the carrot cells, which could explain the lower extraction of β-carotene compared with cook-vide and traditional cooking. Sous-vide cooking of purple-flesh potato is recommended to maintain its high anthocyanin content. Traditional boiling could be recommended for carrots because increase β-carotenes availability. For green beans, cook-vide, and sous-vide provided products with higher ascorbic acid content.
authors.affiliation: Food Technology Dept, Univ. Politècnica de València, Camino de Vera s/n., 46022, Valencia, Spain.
authors.forename: C
authors.initials: C
authors.lastname: Iborra-Bernad
authors.affiliation: Food Technology Dept, Univ. Politècnica de València, Camino de Vera s/n., 46022, Valencia, Spain.
authors.forename: P
authors.initials: P
authors.lastname: García-Segovia
authors.affiliation: Food Technology Dept, Univ. Politècnica de València, Camino de Vera s/n., 46022, Valencia, Spain.
authors.forename: J
authors.initials: J
authors.lastname: Martínez-Monzó
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D000975:Antioxidants / Q000032:analysis*; D001205:Ascorbic Acid / Q000032:analysis*; D003296:Cooking / Q000379:methods*; D018552:Daucus carota / Q000737:chemistry; D007887:Fabaceae / Q000737:chemistry; D006358:Hot Temperature; D006801:Humans; D011198:Solanum tuberosum / Q000737:chemistry; D013213:Starch / Q000737:chemistry; D014675:Vegetables / Q000737:chemistry*; D014867:Water; D019207:beta Carotene / Q000032:analysis*
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D019207:beta Carotene; D014867:Water; D013213:Starch; D001205:Ascorbic Acid
keywords: antioxidants; color; cooking treatment; firmness; microstructure