Innovative Cooking Techniques for Improving the Overall Quality of a Kailan-Hybrid Broccoli
| العنوان: | Innovative Cooking Techniques for Improving the Overall Quality of a Kailan-Hybrid Broccoli |
|---|---|
| المؤلفون: | Perla A. Gómez, Francisco Artés-Hernández, Francisco Artés, Franciane Colares-Souza, Ginés Benito Martínez-Hernández, Presentación García-Gómez |
| المصدر: | Food and Bioprocess Technology. 6:2135-2149 |
| بيانات النشر: | Springer Science and Business Media LLC, 2012. |
| سنة النشر: | 2012 |
| مصطلحات موضوعية: | Cooking process, Chemistry, Process Chemistry and Technology, Deep frying, Sous vide, technology, industry, and agriculture, Steaming, food and beverages, Nutritional quality, Industrial and Manufacturing Engineering, Antioxidant capacity, Food science, Safety, Risk, Reliability and Quality, Food Science |
| الوصف: | The microbial, physical, sensory and nutritional quality of boiled (vacuum and conventional), steamed, pressure cooked, sous vide, microwaved (sous vide and conventional), deep-fried (vacuum and conventional) and grilled kailan-hybrid broccoli (Bimi®) after cooking was studied. Sous vide microwaving greatly decreased microbial counts, achieving very low psychrophilic and enterobacteria counts (1.1 and 0.2 log CFU g−1, respectively). Vacuum boiling and sous vide reduced the stem broccoli firmness by approximately 54–58 %, reaching a pleasant and moderate softening. Sous vide, grilling and steaming induced the lowest stem colour changes. Generally, all cooking treatments showed a good overall sensory quality. The total phenolic content (1,148 mg CAE kg−1 fw) usually increased after cooking, with microwave and grilled treatments registering the highest increases up to 2-fold. Commonly, the total antioxidant capacity (296.6 mg AAE kg−1 fw) increased after cooking by sous vide, microwaving and frying treatments registering the highest increments, by approximately 3.6-fold. Generally, the cooking process reduced the initial vitamin C content, with vacuum and conventional boiling showing the lowest and highest losses with 27 and 62 %, respectively, while vacuum deep frying preserved the initial value (1,737 mg kg−1 fw). As a main conclusion, the studied grilling and vacuum-based cooking treatments resulted in better microbial quality, colour, stem firmness and sensory quality than the remaining ones. This maintained or even improved the total antioxidant content of the new kailan-hybrid broccoli studied. |
| تدمد: | 1935-5149 1935-5130 |
| DOI: | 10.1007/s11947-012-0871-0 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::67fb6eae0fae641f9fc36b93b61a64a5 https://doi.org/10.1007/s11947-012-0871-0 |
| Rights: | CLOSED |
| رقم الانضمام: | edsair.doi...........67fb6eae0fae641f9fc36b93b61a64a5 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 19355149 19355130 |
|---|---|
| DOI: | 10.1007/s11947-012-0871-0 |