Relevant bibliographies by topics / Steaming (Cooking)

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Academic literature on the topic 'Steaming (Cooking)'

Author: Grafiati
Published: 4 June 2021
Last updated: 28 July 2024

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Journal articles on the topic "Steaming (Cooking)"

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Rana, Md Rahmatuzzaman, Hasan Ahmad, A. S. M. Sayem, Jakia Sultana Jothi, Md Mozammel Hoque, and Mizanur Rahman. "Effects of Different Cooking Methods on Physicochemical and Bioactive Compounds of Selected Green Vegetables in North Eastern Region, Bangladesh." Current Research in Nutrition and Food Science Journal 9, no. 2 (August 30, 2021): 628–38. http://dx.doi.org/10.12944/crnfsj.9.2.26.

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This study evaluated the effects of three cooking methods, including boiling (100 oC, 5 min), steaming (7.5 min), and microwave (900 W, 1 min) on physicochemical characteristics and bioactive compounds of three widely consumed winter vegetables in Bangladesh, such as green bean (Lablab purpureus), cabbage (Brassicaoleracea var. capitata), and mustard leaf (Brassica juncea). The ascorbic acid (AA) content was decreased significantly after all cooking treatments. In general, the AA retained by different vegetables was highest after microwave cooking and lowest after boiling. Cooked vegetables contained more β-carotene than fresh vegetables, and maximum retention was observed after steaming. However, total flavonoid contents were decreased slightly for all treatments. With the exception of cabbage, both steaming and microwave cooking enhanced significantly (P<0.05) the polyphenol content (TPC) in all vegetables. The highest TPC was found in the green bean during boiling (72.5 mg GAE/100 g), and the lowest was found in cabbage with steaming (35.58 mg GAE/100 g). There is a significant increase in antioxidant activity after boiling and steaming, except microwave cooking of cabbage and mustard leaf. However, the lightness (L*) of all vegetables decreased for each cooking method, but the greenness intensity increased after microwave cooking. Overall, cooking can alter the food's physical and nutritional content but depend on vegetables and the method of cooking.
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Kinyi, Hellen W., Michael Tirwomwe, Herbert Izo Ninsiima, and Conrad O. Miruka. "Effect of Cooking Method on Vitamin C Loses and Antioxidant Activity of Indigenous Green Leafy Vegetables Consumed in Western Uganda." International Journal of Food Science 2022 (January 19, 2022): 1–7. http://dx.doi.org/10.1155/2022/2088034.

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Indigenous green leafy vegetables are known to contain high levels of antioxidants and are recommended in the management of chronic diseases. However, their consumption has received lower patronage. This is partly attributed to farmers replacing the growing of indigenous green leafy vegetables with their exotic counterparts and scarce information on their nutritional benefits. This study explored the effect of cooking methods (boiling and steaming for 10 minutes) on the antioxidant activity of Amaranthus dubius, Solanum nigrum, and Curcubita maxima. Spectrometry was used to evaluate the reducing power and antihemolytic activity. Titration via the 2,6-indophenol method was used for measuring vitamin C and replacement titration for hydrogen peroxide scavenging activity. Cooking the vegetables by steaming or boiling caused up to 99% reduction in the vitamin C concentration of the cooked vegetables. The antioxidant activity of the cooked vegetables varied across the species assessed and cooking method used. Steaming retained and in some instances promoted the antioxidant activity of the vegetables. The study concludes that cooking by either steaming or boiling alters the antioxidant activity of indigenous vegetables.
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Sergio, Lucrezia, Francesca Boari, Maria Pieralice, Vito Linsalata, Vito Cantore, and Donato Di Venere. "Bioactive Phenolics and Antioxidant Capacity of Some Wild Edible Greens as Affected by Different Cooking Treatments." Foods 9, no. 9 (September 18, 2020): 1320. http://dx.doi.org/10.3390/foods9091320.

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The study aimed to assess the influence of three cooking methods (boiling, steaming, and microwave-cooking) on (i) composition in individual phenolic compounds, (ii) total phenolic content (TPC), and (iii) total antioxidant activity (TAA) of eight Mediterranean wild edible species (Asparagus acutifolius, Asphodeline lutea, Beta vulgaris, Helminthotheca echioides, Sonchus oleraceus, Taraxacum officinale, Urospermum picroides, Urtica dioica). In raw greens, several caffeic acid derivatives (chicoric, caftaric, chlorogenic, neochlorogenic, 1,5-and 3,5-dicaffeoylquinic acids) and flavonoids (glycosides of apigenin, luteolin, quercetin, isorhamnetin, kaempferol) were identified. Cooking treatments did not affect qualitative phenolic composition, while quantitative changes were recorded in some phenolic compounds and in TPC. Generally, boiling decreased TPC and TAA, while chicoric, caftaric, chlorogenic acids and quercetin-3-rutinoside increased in some species after steaming and microwave-cooking, showing positive correlation with TAA. Results confirmed steaming and microwave-cooking as mild procedures able to increase antioxidant capacity of some species, producing beneficial effects on their nutraceutical properties.
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Sari, Wiwit Juita, Alfi Asben, and Novelina. "Characteristics of Vinegar from Black Sticky Rice Tapai with Different Cooking Methods." AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) 7, no. 2 (August 1, 2023): 176–82. http://dx.doi.org/10.29165/ajarcde.v7i2.300.

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This study aims to (i) determine differences in the cooking method of steaming and cooking method of boiling on the characteristics of vinegar from black sticky rice tapai, (ii) to determine the antioxidant and anthocyanin activity of vinegar from black sticky rice tapai using the steaming method and cooking method of boiling, (iii), to determine the cooking technique that produces the best product based on organoleptic testing and also to find out the results of consumer acceptance tests on vinegar from the best black sticky rice tapai with commercial products. The treatment in this study was the black sticky rice cooking technique by steaming and boiling. The data obtained were analyzed using paired t-test. The results showed that the use of the steaming method and the boiling method had a significant effect (P<0.05) on several characteristics of the vinegar produced from black sticky rice tapai, such as acetic acid content, alcohol content, sugar content, anthocyanin content, pH, and antioxidant activity. The total anthocyanins produced in vinegar from black sticky rice tapai using the steaming method were 20.22% and 20.14% for the boiling method, and the antioxidant activity of vinegar from black sticky rice tapai using the steaming method was 92.52% and 92.11% for the boiling method. Based on the organoleptic test, the best product obtained from the highest average preference of panelists for vinegar from black sticky rice tapai was the boiling method with parameters of color, aroma, and taste. Furthermore, in the consumer acceptance test, vinegar from black sticky rice tapai had a higher average preference value compared to commercial products with each parameter, such as color (4.04), aroma (3.92), and taste (3.88).
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Desi, Desi Utami, and Rima Azara. "The Effect of Moringa Oliefera (Moringa Oliefera) Leaf Flour Concentration and Duration of Steaming on the Characteristics of Instant Noodles." Journal of Tropical Food and Agroindustrial Technology 2, no. 01 (August 30, 2021): 1–8. http://dx.doi.org/10.21070/jtfat.v2i01.1537.

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This study aims to determine the effect of Moringa Leaf Flour (Moringa Oliefera) Concentration and Steaming Time on the Characteristics of Instant Noodle (Instant Noodle). This study was conducted using a factorial randomized block design (RAK) with the first factor being the concentration of Moringa leaf flour treatment consisting of 3 levels, namely K1 (6%), K2 (9%), K3 (12%), and steaming time consisting of 3 levels. namely P1 (3 minutes), P2 (5 minutes), P3 (7 minutes). The variables measured were water content, ash content, crude fiber content, physical analysis (swelling index, cooking loss, cooking time, water absorption and color reader method), and organoleptic tests. Moringa leaf flour concentration treatment and steaming time significantly affected the parameters of physical color, moisture content, fiber content, and organoleptic tests (color, aroma, and taste) but had no significant effect on parameters of water absorption, swelling index, cooking loss, cooking time. , ash content, and organoleptic test (texture). The best treatment parameter in this study was Moringa instant noodles with 6% Moringa leaf concentration treatment, 3 minutes steaming time (K1P1) which showed 8.55% moisture content, 8.05% ash content, 11.26% fiber content, lightness value. 48.1, redness value 21.50, yellowness value 33.35, cooking loss value 0.13%, cooking time value 12.07%, water absorption 5.14%, swelling index value 7.09%, and test organoleptic aroma 3.43 (neutral-like), color 4.00 (like-very like), taste 3.53 (neutral-like), and texture 3.57 (neutral-like).
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Klinhom, Phongchai, Jitra Klinhom, and Sasithorn Methawiwat. "Effect of Different Cooking Method on Cooking Loss and Lipid Oxidation in Buffalo Meat." Applied Mechanics and Materials 855 (October 2016): 70–74. http://dx.doi.org/10.4028/www.scientific.net/amm.855.70.

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The aim of this work was to study the influence of different cooking methods (grilling, roasting, boiling, steaming and frying) on cooking loss and lipid oxidation of buffalo meat (Semimembranosus). Cooking induces significantly cooking loss and lipid oxidation (TBARs index) in meat product (P<0.05). When the different cooking methods were examined, grilling method showed lesser extent of cooking loss and higher level of MDA concentration compared to steaming which was observed with higher cooking loss but lower level of MDA concentration (P<0.05). There were no significant differences on cooking loss and MDA concentration among the rest of the cooking methods (P>0.05). The cooking loss was found to be related to MDA level with r= -0.54 (P<0.05). It has been suggested in this study that cooking loss could be possible response to MDA level in buffalo meat product.
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Yao, Fen, Hong Gao, Chao-Min Yin, De-Fang Shi, and Xiu-Zhi Fan. "Effect of Different Cooking Methods on the Bioactive Components, Color, Texture, Microstructure, and Volatiles of Shiitake Mushrooms." Foods 12, no. 13 (June 30, 2023): 2573. http://dx.doi.org/10.3390/foods12132573.

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The effects of different cooking methods (steaming, boiling, air frying, and oven baking) and cooking times (0, 5, 10, 15, and 20 min) on the bioactive components (total phenol, total flavonoid, crude polysaccharides, and eritadenine), color, texture, microstructure, and volatiles in shiitake mushrooms were investigated in this study. Steaming, boiling, and air frying for 5–20 min could decrease the contents of all the four bioactive components in the shiitake mushroom. However, oven baking for 5 min and 10 min showed the highest contents of total phenolics and total flavonoids, respectively. Moreover, the lowest losses of crude polysaccharides and eritadenine were observed for oven baking for 5 min and 15 min, respectively. The lightness of shiitake mushrooms was decreased by all treatments; however, steaming could keep a higher brightness compared with other methods. The microstructure was damaged by all cooking methods, especially air frying for 20 min. Meanwhile, steaming for 20 min decreased the hardness mostly, and there was no significant difference with air frying for 20 min. All cooking treatments decreased the complexity of the flavors and the relative contents of volatile compounds; the lowest contents were found when boiling for 5 min. From these results it can be seen that the physical, histological, and chemical features in shiitake mushroom were influenced by cooking methods and times. In addition, our results provide valuable information for the cooking and processing of shiitake mushrooms and other fungi.
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Wang, Junwei, Shuxiang Mao, Yiming Yuan, Na Zhang, Qi Wu, Mantian Liang, Shengze Wang, Ke Huang, and Qiuyun Wu. "Effect of Storage Conditions and Cooking Methods on Chlorophyll, Glucosinolate, and Sulforaphane Content in Broccoli Florets." Horticulturae 7, no. 12 (November 24, 2021): 519. http://dx.doi.org/10.3390/horticulturae7120519.

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The effects of storage conditions and cooking methods on chlorophyll, glucosinolate (GSL), and sulforaphane content in broccoli florets were investigated in this study. For the storage experiment, fresh broccoli florets were stored for 2, 4, and 6 days at 10, 4, and 0 °C with or without 1-methylcyclopropene (1-MCP) treatment. For the cooking experiment, fresh broccoli florets were cooked for 1, 3, 5, 7, and 9 min under three cooking methods, namely, steaming, microwaving, and boiling. Results showed that the contents of chlorophyll, aliphatic GSL, indole GSL, and sulforaphane in broccoli florets of two cultivars decreased with prolonged storage time. The retained contents of chlorophyll, GSLs, and sulforaphane under 0 °C storage condition were significantly higher than those under 10 °C storage condition after 6 days of storage. The sulforaphane content was increased by 1-MCP treatment but differed among varieties. The cooking experiment showed that aliphatic GSL content decreased with increased cooking time under three cooking methods, and indole GSL and sulforaphane contents had a fluctuating trend with increasing cooking time after steaming and microwaving. Sulforaphane content increased by 17.15–50.16% relative to that in fresh broccoli florets and was considerably affected by cooking time. The highest level of sulforaphane content was retained for 7 min during steaming or 5 min during microwaving. Therefore, the combination of 1-MCP treatment and 0 °C storage condition had the best performance in preserving chlorophyll, GSLs, and sulforaphane. Moreover, steaming for 7 min or microwaving for 5 min is a more effective method for preserving the quality and increasing the sulforaphane content of broccoli florets than boiling.
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Oloyede, Omobolanle O., Carol Wagstaff, and Lisa Methven. "The Impact of Domestic Cooking Methods on Myrosinase Stability, Glucosinolates and Their Hydrolysis Products in Different Cabbage (Brassica oleracea) Accessions." Foods 10, no. 12 (November 24, 2021): 2908. http://dx.doi.org/10.3390/foods10122908.

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Glucosinolate hydrolysis products are responsible for the health-promoting properties of Brassica vegetables. The impact of domestic cooking on the myrosinase stability, glucosinolates and hydrolysis products in 18 cabbage accession was investigated. Cabbages were steamed, microwaved, and stir-fried before analysis. Cooking significantly affected myrosinase stability and glucosinolate concentrations within and between cabbage morphotypes. Myrosinase was most stable after stir-frying, with up to 65% residual activity. Steaming and microwaving resulted in over 90% loss of myrosinase activity in some accessions. Stir-frying resulted in the greatest decrease in glucosinolate concentration, resulting in up to 70% loss. Steamed cabbages retained the highest glucosinolates after cooking (up to 97%). The profile and abundance of glucosinolate hydrolysis products detected varied across all cooking methods studied. Cooking reduced the amounts of nitriles and epithionitriles formed compared to raw samples. Steaming led to a significant increase in the concentration of beneficial isothiocyanates present in the cabbage and a significantly lower level of nitriles compared to other samples. Microwaving led to a reduction in the concentrations of both nitriles and isothiocyanates when compared to other cooking methods and raw cabbage. The results obtained help provide information on the optimal cooking methods for cabbage, suggesting that steaming may be the best approach to maximising beneficial isothiocyanate production.
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Kim, Dagyeong, Yoonjeong Kim, and Younghwa Kim. "Effect of Purple Sweet Potato Using Different Cooking Methods on Cytoprotection against Ethanol-Induced Oxidative Damage through Nrf2 Activation in HepG2 Cells." Antioxidants 12, no. 8 (August 21, 2023): 1650. http://dx.doi.org/10.3390/antiox12081650.

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The aim of this study was to investigate the effects of different cooking methods on the hepatoprotective effects of purple sweet potatoes against alcohol-induced damage in HepG2 cells. Purple sweet potatoes (Ipomeoea batatas L. Danjami) were subjected to different cooking methods, including steaming, roasting, and microwaving. Steaming resulted in a higher cytoprotective effect against alcohol damage than the other cooking methods. Additionally, the highest inhibition of glutathione depletion and production of reactive oxygen species against alcohol-induced stress were observed in raw and/or steamed purple sweet potatoes. Compared to roasted and/or microwaved samples, steamed samples significantly increased the expression of NADPH quinone oxidoreductase 1, heme oxygenase 1, and gamma glutamate-cysteine ligase in alcohol-stimulated HepG2 cells via the activation of nuclear factor erythroid 2-related factor 2. Moreover, ten anthocyanins were detected in the raw samples, whereas five, two, and two anthocyanins were found in the steamed, roasted, and microwaved samples, respectively. Taken together, steaming purple sweet potatoes could be an effective cooking method to protect hepatocytes against alcohol consumption. These results provide useful information for improving the bioactive properties of purple sweet potatoes using different cooking methods.
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Books on the topic "Steaming (Cooking)"

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Treloar, Brigid. Steaming. Boston, Mass: Periplus Editions, 2000.

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Yates, Annette. Steaming!: With recipes. London: Right Way, 2008.

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Laura, Johnson, ed. Steam cuisine. New York: Collier Books, 1987.

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Manière, Jacques. Cuisine à la vapeur =: The art of steam cooking. New York: W. Morrow, 1995.

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Guillaumont, Orathay. Steaming basics: 97 recipes illustrated step by step. Buffalo, N.Y: Firefly Books, 2010.

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Cai, Jie Yi. Steamed & stewed cooking. Hong Kong: Wan Li, 2000.

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Cooking with steam: Spectacular full-flavored low-fat dishes from your electric steamer. New York: Hearst Books, 1996.

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Borisova, Nina. Ret͡septy bli͡ud na paru. Moskva: Bonnier Pablikeĭshenz, 2010.

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10 fen zhong zuo hao ying yang zheng cai. Chongqing Shi: Chongqing chu ban ji tuan, 2016.

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Gotovim na paru. Moskva: Ėksmo, 2010.

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Book chapters on the topic "Steaming (Cooking)"

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Ojukwu, Moses, and Azhar Mat Easa. "Innovative Application of Soy Protein Isolate and Combined Crosslinking Technologies to Enhance the Structure of Gluten-Free Rice Noodles." In Soybean - Recent Advances in Research and Applications [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.103154.

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Soy protein isolate (SPI) may serve as a health-enhancing functional ingredient in many food products due to the content of isoflavones. However, the high protein content may also be exploited as a structure modifier in gluten-free noodles. We applied Soy protein isolate to improve rice flour noodles’ structure, textural, and cooking properties by combining cross-linking and cold gelation of soy protein isolate using microbial transglutaminase and glucono-δ-lactone, respectively. The simultaneous cross-linking yielded noodles with improved structure and textural properties, mainly due to a more robust microstructure resulting from an increase in intermolecular protein cross-linking promoted by microbial transglutaminase and glucono-δ-lactone. However, the structurally enhanced noodles showed longer cooking time and reduced cooking yield upon drying. This was solved by employing pre-drying steaming treatments for 5 or 10 min to yield noodles with shorter cooking times, lower cooking losses, and improved cooking yield. We have also developed an alternative process technology using superheated steam (SHS) technology. The superheated steam technology made it possible to open up the structurally enhanced air-dried noodles by promoting faster gelatinization, as evidenced by reduced enthalpy, increased cooking yield, and sustained crystallinity of the starch granules noodle matrix.
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Conference papers on the topic "Steaming (Cooking)"

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Bujang, Aishah, Puteri Alia Marshidi, Siti Aimi Sarah Zainal Abidin, and Nina Naquiah Ahmad Nizar. "Effects of Steaming and Microwave Cooking on Quality Attributes of Selected Green Vegetables." In 2021 IEEE 12th Control and System Graduate Research Colloquium (ICSGRC). IEEE, 2021. http://dx.doi.org/10.1109/icsgrc53186.2021.9515203.

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Leshchinskaya, Alexandra. "A. Leshchinskaya. MICROWAVE WOOD CHIP TREATMENT USE IN CHEMICAL PULP MANUFACTURING (TECHNICAL-ECONOMIC ASSESMENT)." In Ampere 2019. Valencia: Universitat Politècnica de València, 2019. http://dx.doi.org/10.4995/ampere2019.2019.9706.

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MICROWAVE WOOD CHIP TREATMENT USE IN CHEMICAL PULP MANUFACTURING (TECHNICAL-ECONOMIC ASSESMENT) A. Leshchinskaya Plekhanov Russian University of Economics. 36 Stremyannyy Pereulok, 115093 Moscow, Russia, e-mail: alixfl@mail.ru] Keywords: chemical pulping, microwave wood modification, pulp, softwood, wood chips. Large volumes of cellulose are produced from wood chips by chemical methods. Low permeability of many wood species causes problems in the chemical pulp industry. These include: very long cooking times, high chemical consumption, large material losses, high energy consumption, and environmental pollution. New microwave (MW) wood modification technology can provide an increase in wood permeability for liquids and gases, which solves many of these problems. The technology works by applying intensive MW power to green wood, which generates steam pressure within wood cells. High internal pressure destroys weak elements of wood structure, opens pores and forms micro and macro cracks. A several thousand-fold increase in wood permeability can be achieved in species previously found to be impermeable to liquids and gases. It allows a significant increase in the speed of pulp cooking and improves a production processes. The study of the technology showed radical potential improvements in the pulp industry through: increase in mill throughput significant reduction of chemical consumptionreduction of energy consumption • increase in pulp quality and yield improvement of environmental performance. Pulp manufacturing process includs timber chipping, microwave chip treatment, steaming, cooking, washing, and pulp making. The use of MW wood chip treatment in pulp mills with outputs of 50,000 to 500,000 air dry tons (ADT) per year requires MW equipment with power from 1000 to 10,000 kW. Economic modelling of this technology used in different pulp mill conditions allowed assessment of the effect of capital costs, electricity costs, labour costs and other cost components to specific total costs of MW chip processing. Economic assessment of MW technology application showed that specific costs of softwood chip processing at electricity costs of 0.08 - 0.12 US$/kWh are 25.4 -33.7 US$/ADT of pulp. Electricity costs form the most significant part of the total specific costs of MW processing and form 51-69% shear in the total specific costs. Under the same conditions capital costs form 15-20% shear, and labour costs form 5-18% shear of the total specific costs. The electricity cost increase from $0.04 to $0.24/kWh provides specific MW processing cost rise by 2.7 to 3.1 times at pulp mill output range 50,000 to 500,000 ADT/year. New technology use allows benefits up to 7 – 22 Mil US$ per year for pulp mills with output of more than 200,000 ADT/year. The technology can be used by pulp mills with batch and continuous digesting and is not limited by mill throughput. Ecological impacts and high economic advantages of this MW technology application in pulp and paper industry provide good opportunity for commercialisation.
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