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Journal articles on the topic 'Steaming (Cooking)'
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1
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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Meresa, Ayenew, Ayalew Demissew, Seifu Yilma, Getu Tegegne, and Kiber Temesgen. "Effect of Parboiling Conditions on Physical and Cooking Quality of Selected Rice Varieties." International Journal of Food Science 2020 (September 9, 2020): 1–9. http://dx.doi.org/10.1155/2020/8810553.
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Most locally cultivated rice varieties in Ethiopia have low physical (low head rice yield, high broken rice yield, and high percentage of chalkiness) and cooking qualities (low water uptake ratio and swelling ratio). Parboiling, a process which involves soaking, steaming, and drying, has been identified as a key technique to improve cooking and milling quality of rice. The current study is aimed at elucidating the effect of parboiling on physical and cooking qualities of three rice varieties (Gumara, Edget, and Narica4) collected from Fogera National Rice Research and Training Center, Amhara region, Ethiopia. Each rice variety was subjected to different soaking temperatures (40°C, 50°C, 60°C, 70°C, and 80°C) and steaming time (10, 20, 30, 40, and 50 minutes). The treatment effect results indicated that parboiling has a significant effect (P<0.05) on head rice yield and percentage of broken rice with increased soaking temperature and steaming time as compared to the control. For instance, percent head rice yield increased as soaking temperature (from 40 to 80°C) and steaming time (from 10 to 50 min) increased: for Gumara, from 4.07 to 93.6%, for Edget, 9.47 to 96.53, and from 3.20 to 91.67 for Narica4. Percentage chalkiness had decreased as soaking temperature and steaming time increased: 97.33% to 0.00% for Gumara, 97.80% to 0.00% for Edget, and 100.00% to 0.13% for Narica4 as compared to 100% for control of all varieties. The minimum cooking time was identified as 16-23 min for Gumara, 16-23 min for Edget, and 15-20 min for Narica4 rice varieties. The result of the present study clearly showed that parboiling with high soaking temperature and steaming time increased the head rice yield, water uptake ratio, decreased percentage chalkiness, and enhanced the overall quality of the rice varieties.
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L. Gorospe, Lynn Michelle. "The antioxidant property of home-cooked orange-fleshed and purple-fleshed sweet potato." Journal of Global Innovations in Agricultural Sciences 11, no. 4 (December 22, 2023): 629–36. http://dx.doi.org/10.22194/jgias/23.1146.
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One property inherent to sweet potato because of the presence of phytochemicas is its antioxidant property. As proven by researches, antioxidant property is affected by cooking. This study determined the effect of four home cooking methods: steaming, boiling, baking, and frying on the antioxidant property of orange-fleshed and purple-fleshed sweet potatoes. The antioxidant property of raw and cooked we measured samples for their Total Phenolic Content (TPC) using Folin-Ciocalteu assay and their antioxidant activity based on the EC50 value of the DPPH assay. The TPC of orange-fleshed sweet potato was significantly increased by boiling and steaming. Baking and frying decreased the TPC of the orange-fleshed. The TPC of the purple-fleshed variety was not affected by the cooking methods but compared to the orange-fleshed, the TPC of the purple variety is significantly higher in both the raw and cooked forms. Based on the result of the DPPH assay, cooking significantly affected the antioxidant activity of both varieties (p<0.05). Steaming gave the highest increase for both varieties. Boiling caused the lowest increase for the orange-fleshed but didn’t give a significant effect on the antioxidant activity of the purple-fleshed. Comparing the two varieties, the raw and cooked purple-fleshed sweet potato have better antioxidant activity based on DPPH assay except for the steamed samples wherein the antioxidant activity of steamed orange-fleshed sweet potato is significantly higher (p<0.05) than that of the purple variety. It can be concluded that steaming is the best cooking method for the two sweet potato varieties. Keywords: Anti-oxidant, cooking, sweet potato, total phenolic content.
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Zhang, Qian, Ru Liu, Margrét Geirsdóttir, Shiyu Li, Tumi Tomasson, Shanbai Xiong, Xiuchen Li, and María Gudjónsdóttir. "Thermal-Induced Autolysis Enzymes Inactivation, Protein Degradation and Physical Properties of Sea Cucumber, Cucumaria frondosa." Processes 10, no. 5 (April 25, 2022): 847. http://dx.doi.org/10.3390/pr10050847.
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The main objective is to effectively denature the autolysis enzymes of C. frondosa on the premise of avoiding the quality deterioration caused by overheating. The effects of the different thermal treatments (blanching at 40–80 °C for 45 min, boiling and steaming at 100 °C for 15–120 min) on the cooking yield, moisture content, protein degradation, texture, and enzyme inactivation were studied, and the inner relationship was investigated by multivariate analysis. The autolysis enzymes of C. frondosa were thermally stable and cannot be denatured completely by blanching. Boiling and steaming could efficiently inactivate the enzymes but overheating for 60–120 min reduced the cooking yield and texture quality. Boiling at 100 °C for 45 min was suitable for pre-treatment, with cooking yield of 70.3% and protein content of 78.5%. Steaming at 100 °C for at least 30 min was preferable for long-term storage and instant food, in which the relative activity was only 3.2% with better palatability.
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Zhang, Qian, Ru Liu, Margrét Geirsdóttir, Shiyu Li, Tumi Tomasson, Shanbai Xiong, Xiuchen Li, and María Gudjónsdóttir. "Thermal-Induced Autolysis Enzymes Inactivation, Protein Degradation and Physical Properties of Sea Cucumber, Cucumaria frondosa." Processes 10, no. 5 (April 25, 2022): 847. http://dx.doi.org/10.3390/pr10050847.
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The main objective is to effectively denature the autolysis enzymes of C. frondosa on the premise of avoiding the quality deterioration caused by overheating. The effects of the different thermal treatments (blanching at 40–80 °C for 45 min, boiling and steaming at 100 °C for 15–120 min) on the cooking yield, moisture content, protein degradation, texture, and enzyme inactivation were studied, and the inner relationship was investigated by multivariate analysis. The autolysis enzymes of C. frondosa were thermally stable and cannot be denatured completely by blanching. Boiling and steaming could efficiently inactivate the enzymes but overheating for 60–120 min reduced the cooking yield and texture quality. Boiling at 100 °C for 45 min was suitable for pre-treatment, with cooking yield of 70.3% and protein content of 78.5%. Steaming at 100 °C for at least 30 min was preferable for long-term storage and instant food, in which the relative activity was only 3.2% with better palatability.
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Swati Sethi, Mridula D., and Pankaj Kumar. "Legume Fortified Instant Noodles: Optimization of Product Formulation and Processing Parameters using Response Surface Methodology." Journal of Agricultural Engineering (India) 61, no. 1 (April 1, 2024): 37–51. http://dx.doi.org/10.52151/jae2024611.1828.
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Cereal-pulses-based fortification has been attempted to improve the protein and dietary fibre content of instant noodles without altering the overall acceptability. Response surface methodology (RSM) was employed to optimize the process parameters and level of ingredients for manufacturing instant noodles. The effect of maize flour and split yellow pea flour fortification (6-18% each), the addition of vital wheat gluten (0.4-2.0%), and steaming time (1.5-7.5 min) on cooking loss, water uptake, volume expansion, cooking time, overall acceptability, L*, a* and b* values were investigated using the central composite rotatable design (CCRD). Results showed that maize flour and split yellow pea flour significantly (p≤0.05) affected cooking loss, water uptake, volume expansion, cooking time, overall acceptability, L*, a*, and b* values at linear levels. Vital wheat gluten had a significant effect on cooking loss, overall acceptability, L*, and a* value. Steaming time had a significant interactive effect with split yellow pea flour and vital wheat gluten on the responses. Incorporation of 18.0% maize flour, 11.25% split yellow pea flour, and 0.4% vital wheat gluten in formulation with 5.87 minutes of steaming time resulted in optimum quality instant noodles. A 20% increase in protein and a 50% increase in fiber content was observed in optimized instant noodles.
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Sanusi, MS, R. Akinoso, N. Danbaba, and JB Hussein. "Comparative studies of the effect of processing conditions on cooking and sensory properties of selected rice varieties." African Journal of Food, Agriculture, Nutrition and Development 22, no. 115 (December 12, 2022): 21785–806. http://dx.doi.org/10.18697/ajfand.115.20855.
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Cooking and sensory properties of rice varieties are important quality indices that influence market value and consumer acceptability. The objective of this study was to evaluate the effect of processing conditions on cooking and sensory properties of five rice varieties grown in Nigeria. The rice varieties; FARO 44, FARO 52, FARO 60, FARO 61 and NERICA 8, were processed using four processing parameters at varying conditions [soaking temperature (65-75°C), soaking time (10-16 h), steaming time (20 – 30 min) and paddy moisture content (12-16%)] using response surface methodology. The effect of processing conditions on cooking properties (cooking time, water uptake ratio and elongation ratio) was analyzed using standard procedures. Quantitative descriptive analysis and principal component analysis were used to describe eleven sensory characteristics (uniform appearance, black specks, whitish appearance, yellow colour, brown colour, creamy flavour, typical rice odour, sweet taste, sticky texture, grainy texture and hard texture) of the rice varieties. The cooking time, elongation ratio and water uptake ratio ranged from 12.75 to 51.58 min, 0.91 to 1.94 and 2.21 to 4.95, respectively. The cooking properties differed with respect to rice varieties and processing conditions. The shortest cooking time, longest elongation ratio and highest water uptake ratio varied from one variety to another. It was observed that NERICA 8 had the shortest cooking time (12.75 min) at 65ºC soaking temperature, 16 h soaking time, 20 min steaming time and 16% paddy moisture content while FARO 52 had the highest water uptake ratio (4.95) at 65ºC soaking temperature, 16 h soaking time, 20 min steaming time and 16% paddy moisture content. The maximum elongation ratio (1.94) was observed at 65ºC soaking temperature, 16 h soaking time, 30 min steaming time and 12% paddy moisture content in FARO 60. The sensory properties of the rice varieties were generally characterised as having uniform appearance, whitish appearance, sweet taste, creamy flavour and rice odour. The information on the cooking and sensory properties of the rice varieties would assist rice processors and consumers in selecting rice variety of choice. Key words: Cooking properties, Rice varieties, Processing conditions, Sensory properties
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Sun, Li Ping, Mei Zhizi Yang, Xue Bai, and Yong Liang Zhuang. "Effects of Different Cooking Methods on Nutritional Characteristics of Boletus aereus." Advanced Materials Research 634-638 (January 2013): 1474–80. http://dx.doi.org/10.4028/www.scientific.net/amr.634-638.1474.
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The effect of five conventional cooking methods (steaming, pressure-cooking, microwaving, frying and boiling) on nutritional composition of Boletus aereus was investigated. Results showed steaming, pressure-cooking and microwaving treatments could reserve the contents of protein, lipids, ash, total soluble sugar, free amino acids, neutral sugars, vitamin C (Vc) and total phenolics effectively compared to the raw B. aereus. Frying could significantly (p<0.05) increase protein, lipids, ash, total soluble sugar, free amino acids and neutral sugars due to the metal pan and peanut oil used in the cooking procedure with high temperature, however, the contents of Vc and total phenolics were significantly (p<0.05) decreased in this methods. Boiling significantly (p<0.05) decreased the contents of nutritional compositions, which were lost leaching to surrounding water.
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Anushervoni, Sh, O. Odincova, and Z. Yaminzoda. "WAYS TO IMPROVE TECHNOLOGIES FOR PREPARATION OF CELLULOSE MATERIALS." ASJ 1, no. 49 (June 15, 2021): 52–56. http://dx.doi.org/10.31618/asj.2707-9864.2021.1.49.99.
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At the present time, the preparation of textile materials is carried out mainly according to a continuous technology, which consists in impregnating the fabric with a cooking solution, steaming it, washing and souring it, followed by impregnation with a whitening solution, steaming and washing.
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Purwandari, F. A., E. D. N. Annisa, A. T. Rachmawati, D. Puspitasari, R. Wikandari, W. Seyaningsih, A. Ningrum, and Sardjono. "Effect of different cooking methods on chemical composition, nutritional values, and sensory properties of Jack bean (Canavalia ensiformis) tempe." Food Research 5, no. 3 (June 20, 2021): 327–33. http://dx.doi.org/10.26656/fr.2017.5(3).530.
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Having high protein content, jack bean is a promising resource for making tempe, a traditional fermented food commonly consumed in Indonesia. The current research aimed to investigate the effect of different cooking methods (boiling, steaming, frying, and baking) on a chemical, nutritional, and sensory aspects of jack bean tempe. The results showed that the highest protein content and antioxidant activity of the processed tempe were obtained by steaming method with a value of 380.3 g/kg and 57.8%, respectively. The steaming process could maintain protein and mineral contents as well as the antioxidant activity. The boiled tempe had six time lower of phytic acid compared to that of control. The baking and frying process increased five to six-fold of the fat content, while reduced the protein content by 30%. For the sensory evaluation, the baked tempe obtained the highest score. In conclusion, from a nutritional point of view, steaming is the best method for cooking jack bean tempe, while in term of sensory, baking is recommended.
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Sun, Qi, Min Du, Duroy A. Navarre, and Meijun Zhu. "Effect of Cooking Methods on Bioactivity of Polyphenols in Purple Potatoes." Antioxidants 10, no. 8 (July 24, 2021): 1176. http://dx.doi.org/10.3390/antiox10081176.
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Purple-fleshed potato (Solanum tuberosum L.) is a good dietary source of anthocyanins, flavonols, and polyphenolic acids, mostly chlorogenic acid. The objective of this study was to examine the impacts of cooking methods including boiling, steaming, and the newly developed vacuum-sealed boiling (VSBoil) on extractability and bioactivity of polyphenolic compounds in a purple potato (PP) cultivar, Purple Pelisse. Data showed that boiling and steaming reduced the total polyphenolic content in PP. High-performance liquid chromatography analysis showed that steaming slightly reduced the extractable chlorogenic acid content, while VSBoil increased it. For DPPH free radical scavenging activities, VSBoil and steaming effectively preserved the antioxidant activity of a polyphenol-rich extract of PP, while boiling resulted in a significant reduction compared to raw potato extract. All extracts effectively suppressed bursts of intracellular reactive oxygen species in human colonic epithelial cells upon hydrogen peroxide induction, of which the extract from the VSBoil group showed the highest antioxidant potential. In addition, all extracts showed anti-inflammatory effects in Caco-2 cells induced with tumor necrosis factor-α. In conclusion, the content and bioactivity of extractable polyphenols were largely retained in PP subjected to different cooking processes. VSBoil resulted in the highest content of extractable polyphenolic compounds and bioactivity among tested cooking methods.
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Visvanathan, R., and Patil Sagar Balkrishna. "Effect of parboiling on cooking characteristics of finger millet and foxtail millet." Agricultural Engineering Today 45, no. 01 (March 31, 2021): 26–35. http://dx.doi.org/10.52151/aet2021451.1531.
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Experiments on parboiling of finger millet (Eleusine coracana) and foxtail millet (Setaria italica) were conducted by soaking at 30, 40, 50, 60 and 70°C and steaming for 10, 15, 20, 25 and 30 min. The parboiled millet grains were shade dried and pearled in a laboratory scale pearler-polisher. The cooking characteristics of these parboiled millet grains were assessed in terms of cooking time, water uptake, swelling index and expansion ratio. In the case of finger millet, the cooking time, water uptake, swelling index and expansion ratio ranged 8-13 min, 1.6-3.7 g/g, 0.98-2.27 and 1.26-1.69, respectively. For foxtail millet these quality parameters ranged 9-13 min, 2.5-4 g/g, 1.32-2.75 and 1.45-2.4, respectively. Soaking at 70 and 60°C and steaming for 20 and 10 min, respectively for finger millet and foxtail millet resulted in better cooking characteristics, viz., water uptake, swelling index and expansion ratio, and lower cooking time.
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Feng, Yuchao, Xia Fan, Shu Zhang, Miao Yu, Tong Wu, Ying Liang, Changyuan Wang, and Hongzhi Yang. "Effect of Thermal Processing on the Metabolic Components of Black Beans on Ultra-High-Performance Liquid Chromatography Coupled with High-Field Quadrupole-Orbitrap High-Resolution Mass Spectrometry." Molecules 27, no. 12 (June 18, 2022): 3919. http://dx.doi.org/10.3390/molecules27123919.
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An ultra-high-performance liquid chromatography coupled with high-field quadrupole-orbitrap mass spectrometry (UHPLC-QE-MS) histological platform was used to analyze the effects of two thermal processing methods (cooking and steaming) on the nutritional metabolic components of black beans. Black beans had the most amino acids, followed by lipids and polyphenols, and more sugars. Multivariate statistical analysis indicated that heat processing significantly affected the metabolic component content in black beans, with effects varying among different components. Polyphenols, especially flavonoids and isoflavones, were highly susceptible. A total of 197 and 210 differential metabolites were identified in both raw black beans and cooked and steamed black beans, respectively. Cooking reduced the cumulative content of amino acids, lipids, polyphenols, sugars, and nucleosides, whereas steaming reduced amino acid and lipid content, slightly increased polyphenol content, and significantly increased sugar and nucleoside content. Our results indicated that metabolic components were better retained during steaming than cooking. Heat treatment had the greatest impact on amino acids, followed by polyphenols, fatty acids, sugars, and vitamins, indicating that cooking promotes the transformation of most substances and the synthesis of a few. The results of this study provide a basis for further research and development of nutritional products using black beans.
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Celik, Hayati, Etil Ariburnu, Melek Sirin Baymak, and Erdem Yesilada. "A rapid validated HPLC method for determination of sulforaphane and glucoraphanin in broccoli and red cabbage prepared by various cooking techniques." Anal. Methods 6, no. 13 (2014): 4559–66. http://dx.doi.org/10.1039/c4ay00112e.
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In this work, the effects of common cooking practices such as boiling, microwaving, steaming, and oven cooking and their influence on the amount and release of glucoraphanin (GCP) and sulforaphane (SFP) in broccoli and red cabbage were investigated using HPLC.
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Sujarwanta, Rio Olympias. "KUALITAS SOSIS DAGING SAPI YANG DIFORTIFIKASI DENGAN MINYAK IKAN KOD DAN MINYAK JAGUNG DAN DIPROSES MENGGUNAKAN METODE PEMASAKAN YANG BERBEDA." Buletin Peternakan 40, no. 1 (March 15, 2016): 47. http://dx.doi.org/10.21059/buletinpeternak.v40i1.9820.
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<p class="Default"><em>This study was conducted to find out quality of beef sausages fortified with cod and corn oil and processed with different cooking methods. The sausages were made of beef, cod oil, corn oil, tapioca flour, skimmed milk, salt, pepper, garlic, angkak, and ice, with the ratio of cod oil and corn oil of 2.9 : 7.1; 2.4 : 7.6; and 1.9 : 8.1. All sausages ingredients were mixed and then filled in the casing. The raw sausages were cooked using steaming and vacuum steaming for 30 minutes. The sausages were then analyzed for chemical composition (moisture, protein, and fat contents), physical quality (pH, water holding capacity, and tenderness), and fatty acids profile (omega 3 and omega 6 ratio). The data of chemical composition and physical quality were analyzed statistically using analysis of variance (factorial pattern = 3 factors of oil ratio x 2 factors of cooking method) and the differences between means were tested by Duncan’s new Multiple Ranges Test. The data of fatty acids profile were analyzed descriptively. The results showed that the different ratio of cod and corn oils affected the moisture content, protein content, pH, and water holding capacity of sausages (P<0.05). Vacuum steaming increased significantly the moisture content, protein content, fat content, pH, and water holding capacity of sausages (P<0.05). The sausages cooked with vacuum steaming contained higher omega 3 and omega 6 than that of steaming sausages. There were interactions between oil ratio and cooking methods on the moisture content, protein content, pH, and tenderness of sausages (P<0.05). In conclusion, fortification of sausages with cod and corn oil at 2.4 : 7.6 ratio and cooked with vacuum steaming resulting the best quality of sausages</em>.</p><p>(<em>Key words: Chemical composition, Cod oil, Corn oil, Physical quality</em>, <em>Sausages, Vacuum steaming)</em></p>
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Dejonckheere, Willy, Walter Steurbaut, Sabine Drieghe, Roland Verstraeten, and Hans Braeckman. "Pesticide Residue Concentrations in the Belgian Total Diet, 1991-1993." Journal of AOAC INTERNATIONAL 79, no. 2 (March 1, 1996): 520–28. http://dx.doi.org/10.1093/jaoac/79.2.520.
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Abstract In the period 1991-1993, an official study was conducted to measure the presence and evaluate the risk of pesticide residues in plantbased food in the Belgian total diet. Positive samples were subjected to one or more culinary treatments (washing, peeling, steaming, or cooking) to determine the decrease of residues in prepared ready-to-eat food. Thus, better estimates of pesticide residues taken up through consumption were determined and compared with toxicological criteria. Washing did not significantly reduce residues. Peeling fruits removed almost all pesticides. The effects of cooking and steaming varied, depending on the type of food and pesticide.
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Yılmaz, Sena Nur, and Huri İlyasoğlu. "Comparision of the effect of sous vide with traditional cooking methods on color properties and anti-oxidant capacity of zucchini and green bean." Food and Health 9, no. 1 (2023): 37–42. http://dx.doi.org/10.3153/fh23004.
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Cooking process is known to cause changes in the physical and chemical properties of vegetables. Green beans and zucchini are widely used in Turkish cuisine. The aim of this study was to compare the effects of Sous vide (SV) with traditional cooking (boiling and steaming) methods on the color properties and antioxidant capacity of green beans and zucchini. Color characteristics (L*, a* and b*), total phenolics content (TPC), 2,2-diphenyl-1-picrylhydrazil (DPPH) radical scavenging activity and iron (III) ion reduction antioxidant power of fresh and cooked vegetables by 3 different cooking methods were determined. After the cooking process, a decrease in the lightness values and an increase in the rednessgreenness values were observed. It was determined that the TPC of the vegeta-bles was best preserved in the SV method. The effects of cooking methods on the antioxidant capacity were determined to differ according to the vegetable variety. The highest antioxidant capacity value was obtained for the zucchini samples in the boiling method and for the green bean samples in the steaming method.
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Zhu, Jinrui, Li Zhou, Jiaxu Yao, Yueqi Hu, Zhenghui Li, Jikai Liu, and Eric Marchioni. "Untargeted Metabolomic Analysis Combined with Chemometrics Revealed the Effects of Different Cooking Methods on Lentinus edodes." Molecules 28, no. 16 (August 11, 2023): 6009. http://dx.doi.org/10.3390/molecules28166009.
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Cooking methods affect the compositions of Lentinus edodes metabolites. Nevertheless, little information is available on the specific impact of different cooking methods on Lentinus edodes via metabolomic analysis. This study determined the influence of boiling, steaming, air-frying, and roasting on the metabolomic profiles of Lentinus edodes based on UHPLC-Q-Exactive Orbitrap MS/MS in combination with chemometrics. A total of 990 metabolites were detected and classified into 11 super-classes. Subsequently, the metabolites of the four cooking methods were distinguished using multivariate statistical analysis. The results showed that boiling caused a massive loss of metabolites while roasting and air-frying led to an evident upregulation. The upregulation of metabolites in the steaming groups was not as significant as in roasting and air-frying. This study provided reference data for a comprehensive understanding of the metabolites associated with domestic cooking methods and valuable guidance for the development of Lentinus edodes and its products in the future.
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Seçmeler, Özge, Merve Yavuz Düzgün, Murat Muhammet Dülger, and Gökhan Taşpınar. "Effects of cooking techniques on phenolic content and sensory profiles of cauliflower." Food and Health 10, no. 3 (2024): 188–97. http://dx.doi.org/10.3153/fh24018.
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In this study, the effects of the cooking methods (frying, stir-frying, air-frying, boiling, steaming, baking and sous-vide, and microwaving) on total phenolic content (TPC) and sensory profile of cauliflower have been investigated. Higher cooking temperatures have resulted in higher TPC values, which can be attributed to the generation of new phenolics by the Maillard reaction and cleavage of bound phenolics. The highest TPC and bitterness were obtained when steaming and baking (180°C for 20 min) were applied. While the boiling procedure results in low bitterness and sweetness due to the loss of related compounds in boiling water, the taste of cooked cauliflower was higher when steamed (12 min) and stir-fried (4.5 min). Overall acceptability of the boiled, steamed, and fried samples was higher than in baked and sous-vide treated samples. Steaming was determined as the best technique regarding TPC content and sensory properties.
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Sun, Qi, Min Du, Duroy Navarre, and Mei-Jun Zhu. "Cooking Methods on Extractability and Bioactivity of Phenolic Compounds in Purple Potatoes." Current Developments in Nutrition 5, Supplement_2 (June 2021): 609. http://dx.doi.org/10.1093/cdn/nzab044_040.
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Abstract Objectives Purple-fleshed potato is a good dietary source of phenolic compounds, including anthocyanins, flavonols, and chlorogenic acids. The objective of this study is to examine impacts of cooking methods including boiling, steaming and the newly developed vacuum-sealed boiling (VSBoiling), on extractability and bioactivity of phenolic compounds in purple potato (PP). Methods Following cooking, polyphenolic compounds were extracted from raw PP or cooked PP and analyzed for total phenolic content, composition, and free radical scavenging activity. In addition, anti-oxidative and anti-inflammatory effects of extracts were tested in cultured Caco-2 cells. Results Steaming and boiling slightly reduced the extractable chlorogenic acid content, while VSBoiling increased its content. VSBoiling and steaming effectively preserved the radical scavenging activities of PP, while boiling resulted in a significant reduction compared to the extract from raw potatoes. In human colonic epithelial Caco-2 cells, all PP extracts effectively suppressed hydrogen peroxide-induced bursts of intracellular reactive oxygen species, and suppressed tumor necrosis factor-α induced inflammation in Caco-2 cells, while VSBoiling group showed the highest activity. Conclusions The contents and bioactivity of extractable polyphenols are largely retained in PP subjected to different cooking processes. VSBoiling resulted in the highest extractability of phenolic compounds and their biological function among tested cooking methods. Funding Sources USDA-NIFA and Northwest Potato Research Consortium.
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Zhu, Yun Long, Ting Chen, Jing Jing Zhu, and Yang Yuan. "Research on Food Manufacturing with Effect and Comparison of Microwave and Traditional Cooking Processing on Antioxidant Function of Lotus Root." Advanced Materials Research 1056 (October 2014): 92–97. http://dx.doi.org/10.4028/www.scientific.net/amr.1056.92.
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Purpose: In view of the lotus root has significant antioxidant properties but if improperly cooked easily destroyed, compared with traditional cooking method, and discusses the applicability of microwave processing and establish the optimum processing conditions. Method: By setting different microwave power and heating time, handling fresh-cut lotus root vacuum packaging products with microwave, measured flavonoids, total phenolic content and DPPH clearance, and synchronization researched the traditional cook methods cooking, steaming and stir-frying, comprehensive comparison the antioxidant effect of all kinds of processed products. Results: ①Under following conditions microwave power ≥60 P, processing time≤6min, flavonoids and total phenol content were high, DPPH clearance was bigger also. ②Cooking 6min,water volume between 500-1000mL, flavonoids and total phenol contents was high, but change with the further increased water volume, the contents decrease, DPPH clearance was relatively stable, when confirmed water volume 1500mL, cooking 2-4min, flavonoids content slightly ascending, then changed into degressive changes, the change of DPPH clearance was similar. Total phenol content was decrease progressively along with extending of the cooking time. ③Handing under steaming 15min, three index of the products were high voltage products > atmospheric products, the latter's steamed time should be less than 20 min. ④Making products in oil capacity 25mL or less 3 min, with the increase of oil capacity, flavonoids, total phenolic content and DPPH clearance were progressive increase. ⑤Lotus root food antioxidant activity: steamed food < cooked food < microwave food < fried food. Conclusion: In protecting lotus root antioxidant health care function in different cropping system, microwave is a kind of superior to boiling, steaming, and pressure cooking method and second only to oil fry.
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Ardiansyah, D. P. Ruwaida, D. D. Handoko, W. David, and R. M. Astuti. "Effects of domestic cooking on the bioactive compounds of pohpohan leaves (Pilea trinervia L)." Food Research 7, no. 2 (March 17, 2023): 60–66. http://dx.doi.org/10.26656/fr.2017.7(2).801.
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This study aimed to analyze the influence of domestic cooking methods on the total phenolic content (TPC), antioxidant activity, and bioactive compounds of pohpohan leaves. This is the first study to examine the effect of domestic processing on the bioactive compounds of pohpohan leaves. The cooking methods included boiling for 5 and 15 mins at 100°C, boiling for 5 and 15 mins at 70°C, steaming for 5 and 15 mins, and heating by microwave for 1 and 3 mins. The TPC was determined by using the Folin-Ciocalteu method, while the antioxidant activity analysis was conducted by 2,2-diphenyl-1- picrylhydrazyl assay. Moreover, the bioactive components (caffeic and ferulic acids) were analyzed by a reversed phase-ultra high-performance liquid chromatography. The results showed that domestic cooking significantly decreased the TPC and antioxidant activity of pohpohan leaves, with the lowest changes recorded for steaming and microwave heating. The highest TPC was observed in raw leaves extract, measuring about 84.43±3.43 mg GAE/100 g wet basis, followed by microwave heating, steaming, and boiling, respectively. The highest antioxidant activity was measured in raw leaves extract, followed by steaming and boiling. Additionally, microwave heating significantly enhanced the antioxidant activity of pohpohan leaves and preserved the ferulic and caffeic acid content. In summary, domestic processing methods have different effects on the preservation of TPC, antioxidant activity, and bioactive compounds and these results are implied in the functional properties of pohpohan leaves.
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HACHINOHE, MAYUMI, RYUSUKE FUJIMOTO, TAKURO SHINANO, EIICHI KOTAKE-NARA, SHIOKA HAMAMATSU, and SHINICHI KAWAMOTO. "Reduction in the Radiocesium in Meats of the Sika Deer and Wild Boar by Cooking." Journal of Food Protection 83, no. 3 (February 17, 2020): 467–75. http://dx.doi.org/10.4315/0362-028x.jfp-19-409.
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ABSTRACT The behavior of radiocesium in wild animal meats upon cooking was investigated. The ratio of the concentration change (processing factor, Pf), remaining ratio (food processing retention factor, Fr), and removal ratio of radiocesium in the meats by grilling, boiling, and steaming were determined. Differences in cooking methods, rather than differences in meat parts or animal species, clearly influenced the Pf, Fr, and removal ratios. The mean Fr values were 0.9 (range, 0.7 to 1.0) for grilling, 0.6 (range, 0.4 to 0.7) for boiling, and 0.5 (range, 0.4 to 0.7) for steaming. The removal effect of grilling (11%) was lower than that of boiling (41%) or steaming (47%). The mean value of Pf was 1.2 (range, 1.1 to 1.6) for grilling, 0.8 (range, 0.6 to 0.9) for boiling, and 0.8 (range, 0.7 to 1.0) for steaming. The radiocesium concentration in the meats increased only upon grilling, but not by boiling or steaming. This difference is due to the lower removal effect of grilling than that of boiling and steaming. Therefore, boiling and steaming were more effective than grilling for removing radiocesium and reducing its concentration in wild animal meats. Furthermore, the ratio of water content fluctuations due to boiling was negatively correlated with Pf and Fr. It was evident that greater reductions in water content resulted in lower concentrations and improved radiocesium removal in the meats. These results suggest that some of the radiocesium naturally present in the meats is soluble in water and that the radiocesium dissolved in water can be removed from the meat with the release of water from the tissue. HIGHLIGHTS
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Ming-Feng, Qiao, Yi Yu-Wen, Peng Yi-Qin, Ding Jie, Deng Jing, and Lu Yi. "Impact of Cooking Time and Methods on the Color, Texture, and Flavor of Chinese Prickly Ash." Current Topics in Nutraceutical Research 18, no. 1 (July 9, 2018): 56–62. http://dx.doi.org/10.37290/ctnr2641-452x.18:56-62.
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The taste of food preparation depends on various sensory factors that can be objectively and quantitatively evaluated using sensory apparatus. In this study, we applied three sensory devices (a colorimeter, a texture analyzer and an electronic nose) to evaluate the sensory characteristics of two Chinese prickly ash powders cooked by three different culinary methods, namely, steaming, boiling and frying. The results showed that steaming, boiling and frying could inordinately affect the color (L, a*, b*, C and H values), texture (hardness, gumminess, chewiness, and springiness), and flavor of Chinese prickly ash powders, and they were mainly affected by the cooking methods, along with cooking time. In addition, it was elucidated that the chromatic meter, texture analyzer, and electronic nose could be applied as objective tools for the Chinese prickly ash quality control and cooking process assessment.
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Chen, S. Y., and Tengku Rozaina T.M. "Effect of cooking methods on nutritional composition and antioxidant properties of lotus (Nelumbo nucifera) rhizome." Food Research 4, no. 4 (April 10, 2020): 1207–16. http://dx.doi.org/10.26656/fr.2017.4(4).359.
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Lotus (Nelumbo nucifera) rhizome possessed abundant nutrients such as vitamin C, minerals and antioxidants. The consumption of lotus rhizome is limited in Malaysia due to limited information on its nutritional values. Cooking or heat treatment may cause nutritional changes in the food, however, there is a lack of study on the effect of cooking methods on nutritional contents of lotus rhizome. In this study, the effects of cooking methods (steaming, boiling and deep-frying) on nutritional composition (proximate, vitamin C and minerals) and antioxidant properties (total phenolic content, total flavonoid content, DPPH and ABTS scavenging activity) of lotus rhizome were investigated. Results showed that boiling significantly increased moisture and crude fibre but decreased ash, crude fat and crude protein contents of lotus rhizome. Meanwhile, deep frying significantly reduced moisture and increased ash, crude fat, crude protein, crude fibre and carbohydrate contents of lotus rhizome. Steaming induced no significant changes in moisture, crude protein, crude fat, crude fibre, carbohydrate, vitamin C and mineral (potassium, zinc and copper) contents when compared to the raw lotus rhizome. Boiling significantly reduced the amount of vitamin C while deep frying caused a significant reduction in total phenolic content, total flavonoid content and antioxidant activity for both ABTS and DPPH assays of lotus rhizome. In conclusion, steaming would be the best cooking methods for lotus rhizome while deep frying is not recommended to retain the nutritional composition and antioxidant properties of lotus rhizome.
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Chavda, Nehal, Richa Soni, Hiral Gohil, Deepa Sanglekar, Sweta Patel, Vidhi Shah, Tarun Yogi, and Surbhi Patil. "EFFECT OF COMPOSITION AND COOKING METHOD ON GLYCEMIC INDEX AND GLYCEMIC LOAD OF SOUTH INDIAN STAPLE DISH: IDLY." International Journal of Management, Public Policy and Research 2, no. 1 (January 29, 2023): 42–48. http://dx.doi.org/10.55829/ijmpr.v2i1.105.
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The present study was conducted to assess the effect of composition and cooking methods on the glycemic index and glycemic load of the south Indian staple dish: Idly. For this four recipes of different compositions method was developed. Idly were prepared using parboiled rice and brown rice cooked by two different methods (traditional steaming and microwave steaming) were selected for the study. The recipes were standardized for equal carbohydrate content (i.e. 50 g.) Overall four recipes were standardized- Parboiled Steamed (PS), Parboiled Microwave (PM), Brown rice Steamed (BS), Brown rice Microwave (BM).
The Glycemic Index and Glycemic Load of selected recipes was assessed by following the standard protocol given by WHO (year) in 8 healthy female volunteer. 50 g glucose served as reference food. The results indicated that the Glycemic index of four types of idlies was 57.65 ± 26.71, 46.96 ± 26.37, 50.57 ± 26.44, 36.26 ± 21.47 Of PS, PM, BS, BM respectively. The glycemic index value of parboiled (microwave) was 10.69 points less and value of brown rice (microwave) was 21.39 points less than the traditional Steaming method (i.e. microwave cooking).
Statistical analysis showed that the microwave cooking had significantly reduced the Glycemic index and Glycemic load of both parboiled and brown rice idlies (p<0.05) whereas significant change was observed in Glycemic index and Glycemic load of parboiled and brown rice idlies (p>0.05)
Microwave cooking method significantly alters the Glycemic index and Glycemic load as compares to conventional preparation of idly.
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Lumbong, Ratnasari, R. M. Tinangon, M. D. Rotinsulu, and J. A. D. Kalele. "SIFAT ORGANOLEPTIK BURGER AYAM DENGAN METODE MEMASAK YANG BERBEDA." ZOOTEC 37, no. 2 (May 29, 2017): 252. http://dx.doi.org/10.35792/zot.37.2.2017.16000.
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THE ORGANOLEPTIC CHARACTERISTIC OF CHICKEN BURGER WITH DIFFERENT COOKING METHODS. The objective of this study was to evaluate the effect of different cooking method on the characteristics of color, aroma, texture, tenderness and taste of chicken burger. Research was applied using completely randomized design with three treatments involving hedonic scale and forty replications using panelist as follows: Steaming (R1), Frying (R2), Baking (R3). Results showed that these three treatments affected significantly on color. (P<0.01), texture and tenderness (P<0.05). However, these treatments did not significantly affect on aroma and taste. Therefore, this research can be concluded that chicken burger cooked by baking method was mostly preferred by the panellist. Keywords: Chicken Burger, Steaming, Frying, Baking.
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Buratti, Susanna, Carola Cappa, Simona Benedetti, and Gabriella Giovanelli. "Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables." Foods 9, no. 5 (May 9, 2020): 607. http://dx.doi.org/10.3390/foods9050607.
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This study investigates the effects of three cooking methods (boiling, steaming and microwaving) on the nutritional and physical properties of cauliflowers, carrots and sweet potatoes; e-senses were applied to interpret the sensory characteristics according to physico-chemical aspects. The nutritional quality was evaluated by determining the concentrations of key components and the antioxidant activity; e-sense data, combined with texture parameters, were processed by a principal component analysis. The cooking method and time significantly influenced the quality of the three products. Boiling, which detrimentally affected ascorbic acid, total phenolic concentration and antioxidant activity, enhanced carotene accessibility. Steaming produced losses in ascorbic acid, increasing total phenolics and carotenoids. Microwaving resulted in minor changes in ascorbic acid concentrations, preserved carotenoids and increased total phenolics. The nutritional quality was better preserved or enhanced using shorter cooking times. The elaboration of the data collected by the e-senses showed a clear evolution according to the cooking method and time. The results helped to determine the cooking method that best preserves the nutritional properties of the vegetables, highlighting the applicability of rapid instrumental methods to interpret the evolution of sensory characteristics.
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Preti, Raffaella, Mattia Rapa, and Giuliana Vinci. "Effect of Steaming and Boiling on the Antioxidant Properties and Biogenic Amines Content in Green Bean (Phaseolus vulgaris) Varieties of Different Colours." Journal of Food Quality 2017 (2017): 1–8. http://dx.doi.org/10.1155/2017/5329070.
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Effects of boiling and steaming cooking methods were studied on total polyphenols, antioxidant capacity, and biogenic amines of three green bean varieties, purple, yellow, and green. The vegetables gave good values both for antioxidant capacity and for phenolics content, with the purple variety being the richest in healthful components. Both the heat treatments affected the antioxidant properties of these vegetables, with boiling that reduced the initial antioxidant capacity till 30% in the yellow variety, having the same trend for total polyphenols, with the major decrement of 43% in the green variety. On the contrary, biogenic amines significantly increased only after boiling in green and yellow variety, while purple variety did not show any changes in biogenic amines after cooking. The steaming method showed being better cooking approach in order to preserve the antioxidant properties of green beans varieties and to maintain the biogenic amines content at the lowest level.
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Naser, Inda Hastuti N., Syaiful Bahri, Pasjan Satrimafitrah, Abd Rahman Razak, Ruslan, Ahmad Ridhay, Dwi Juli Puspitasari, and Khairuddin. "Penentuan Kadar Albumin Ikan Gabus (Channa striata) dengan Metode Biuret setelah Dikukus dan Dipepes." KOVALEN: Jurnal Riset Kimia 9, no. 2 (August 31, 2023): 151–56. http://dx.doi.org/10.22487/kovalen.2023.v9.i2.16391.
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Snakehead fish (Channa striata) is a type of freshwater fish that contains high levels of protein albumin. The research was conducted to determine the albumin content in snakehead fish after the cooking process, both steamed and wrapped. The research was conducted using a completely randomized design with a factorial pattern, the first factor was the cooking method (steamed and wrapped) and the second was cooking time (10, 15, 20, and 20 minutes). Determination of protein albumin levels in snakehead fish after processing using the Biuret method. The steaming process for 15 minutes resulted in protein content in the snakehead fish of 0.76%, while the protein albumin that was lost was 19.28%. The wrapped method for 20 minutes has a remaining protein content of 0.59%, while the missing protein is 38.78%. The method of processing snakehead fish by steaming is better than the wrapping process.
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de Castro, Neide Torres, Ernandes Rodrigues de Alencar, Renata Puppin Zandonadi, Heesup Han, António Raposo, Antonio Ariza-Montes, Luis Araya-Castillo, and Raquel Braz Assunção Botelho. "Influence of Cooking Method on the Nutritional Quality of Organic and Conventional Brazilian Vegetables: A Study on Sodium, Potassium, and Carotenoids." Foods 10, no. 8 (July 31, 2021): 1782. http://dx.doi.org/10.3390/foods10081782.
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Vegetable consumption is associated with increased health benefits, and vegetables are consumed both in cooked form and raw form in salads. All cooking techniques cause changes in a vegetable’s the nutrient content. Consumers are increasingly health-conscious and have less time to prepare meals, and they do not know which cooking times and cooking methods are best suited to preserve the nutrients. This study aimed to determine the best method of cooking vegetables to maintain minerals (potassium and sodium) and carotenoids. The studied vegetables were broccoli (Brassica oleracea, var. Italica), carrots (Daucus carota), and zucchini (Cucurbita moschata). The cooking methods were: boiling, steaming, combined oven, microwave steaming, and microwave cooking. Samples of organic and conventionally grown vegetables were prepared in triplicate. Samples were analyzed to determine the availability of target minerals and carotenoids in the raw food and in each recommended cooking situation according to technical standards. Only the carrot showed a higher concentration in organic cultivation for carotenoids in raw vegetables, with both zucchini and broccoli having higher concentrations when grown by conventional cultivation. The zucchini from organic cultivation presented a reduction of potassium and sodium, almost consistently, in all cooking techniques. Regarding the conventionally cultivated zucchini, potassium remained stable in boiling. Broccoli from organic and conventional cultivation showed similar potassium levels for boiling and traditional steam cooking. Organic carrots showed easier sodium extraction compared with conventional cultivation. Heat treatment, in general, improves the accessibility of carotenoids.
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Marniza, Marniza, Syafnil Syafnil, and Sari Safitri. "Karakteristik Tapai Ketan Hitam Hasil Teknik Pemasakan yang Berbeda." Jurnal Teknologi Agro-Industri 7, no. 2 (December 12, 2020): 112–20. http://dx.doi.org/10.34128/jtai.v7i2.124.
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Tapai ketan hitam is Indonesian traditional food that fermented glutinous rice. In Bengkulu City, the tapai ketan hitam is sole at Lingkar Barat, Bengkulu City. The production of the tapai ketan hitam different on cooking methods, which boiling or steaming method. The aim of research was to obtain the characteristic of fermented glutinous rice that cooked with boilling or steaming. Characteristic of the tapai ketan hitam was relatively not different for boiling and steaming methods. The characteristics of black tapai were pH 4.8, ethanol content 1.5%, reduced sugar 10.97 and 11.54 %, red purple colour, soft texture and tapai specific aroma.
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Utami, Pramita, Susi Lestari, and Shanti Dwita Lestari. "Pengaruh Metode Pemasakan Terhadap Komposisi Kimia dan Asam Amino Ikan Seluang (Rasbora argyrotaenia)." Jurnal FishtecH 5, no. 1 (September 25, 2016): 73–84. http://dx.doi.org/10.36706/fishtech.v5i1.3520.
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The purpose this study was to determine the effect of different cooking methods (boiling, steaming, and deep frying) on chemical and amino acids composition of silver rasbora fish (Rasbora argyrotaenia). This method used completely randomized design (CRD) with three replications. Fresh silver rasbora served as control. During cooking, temperature was measured using thermocouple every minutes until done. The result showed that different cooking methods contributed to changes in chemical dan amino acid composition of silver rasbora fish. Steaming was the best method to maintain the high protein level of fish composed to boiling and deep frying. Results of analysis showed that the lowest water content (7.85%) was fand in deep fried fish while the lowest fat level was found in steamed fish with the value of 2.05%. The highest protein level was found in steamed fish is (12.223 mg/mL). Glutamic acid, leucine, proline and lysine were in high proportion of amino acid content in silver rasbora fish.
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V, THIRUPATHI, NARAYANAN L, and SREENARAYANAN V.V. "Perfomance evaluation of pressure parboiling system for paddy." Madras Agricultural Journal 87, september (2000): 376–78. http://dx.doi.org/10.29321/maj.10.a00475.
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Pressure parboiling is one of the developing methods, in which penetration of moisture into the paddy is in the form of water vapour under pressure, which gelatinizes the starch in the kernel. In the present study a pressure parboiling tank with uniform steam distribution assembly has been designed and developed. CO 45 paddy was selected for conducting the experiments. Three levels of soaking time (30, 75 and 12 min), steaming pressure (49, 122.6 and 196 kPa) and steaming time (10, 25 and 40 min.) were selected to study their effect on milling and cooking qualities. Maximum head rice yield. Breaking Hardness Value (BHV), transluence index and minimum cooking time were achieved, when paddy was soaked for 30 minutes and then steamed under 123.6kPa pressure for 22 minutes.
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Li, Guanli, Hui Nie, Shuangquan Huang, Xiaochun Li, Shujie Wu, Xiaoxian Tang, Mubo Song, and Yanghe Luo. "Taste Compound Generation and Variation in Chinese Water Chestnut (Eleocharis dulcis (Burm.f.) Trin. ex Hensch.) Processed with Different Methods by UPLC-MS/MS and Electronic Tongue System." Foods 11, no. 23 (November 30, 2022): 3869. http://dx.doi.org/10.3390/foods11233869.
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Chinese water chestnut (CWC) is popular among consumers due to its unique flavor and crisp and sweet taste. Thus far, the key substances affecting the taste compound of CWC are still unclear. In this study, we used UPLC-MS/MS and an electronic tongue system to study the effects of four typical steaming and cooking methods, cooking without peel for 10 min (PC), steaming without peel for 15 min (PS), cooking with peel for 30 min (WPC), steaming with peel for 30 min (WPS), on the taste compound generation and variation of CWC, and revealed the secret of its crisp and sweet taste. The results show that the electronic tongue can effectively identify the taste profile of CWC, and the effective tastes of CWC were umami, bitterness, saltiness, and sweetness. We screened 371 differential compounds from 640 metabolic species. Among them, nucleotides and their derivatives, carbohydrates, organic acids and their derivatives, and amino acids and their derivatives are closely related to the key taste of CWC, and these compounds affected the taste of CWC through six related metabolic pathways: oxidative phosphorylation and purine metabolism; alanine, aspartate, and glutamate; bile secretion; amino sugar and nucleotide sugar metabolism; the phenylpropane pathway; and toluene degradation. This study reveals the potential metabolic causes of taste compound generation and variation in the taste of CWC.
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Hipolito, Cirilo Nolasco, Fabiola Hernández-Sánchez, Martha Elena Aguilera-Morales, José Luis Lorenzo-Manzanarez, Leticia Guadalupe Navarro-Moreno, and Yie-Hua Tan. "The Effect of Different Cooking Methods on The Nutritional Composition f Tilapia (Oreochromis Sp.)." Journal of Applied Science & Process Engineering 7, no. 1 (April 30, 2020): 489–99. http://dx.doi.org/10.33736/jaspe.1990.2020.
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Tilapia (Oreochromis sp.) is a fish that is gaining ground in cultivation and sales because of its nutritional properties: high protein content, vitamins, and minerals with few unhealthy saturated fats as in red meats. This work aimed to evaluate the effect of cooking on the chemical composition, Aw, and pH, in addition to the electrophoretic, and fatty acid profile of the Tilapia using an electric oven, microwave and steaming as cooking methods. The results showed that the nutritional components of Tilapia changed significantly (p<0.05) at two temperatures and at two potencies used. Microwave and steaming preserved better the proteins in the Tilapia after its cooking. Electrophoresis results showed a decrease in intensity and number of bands depending on the type of treatment to which the meat was subjected. On the other hand, the electric oven method at 2 temperatures resulted with the highest increase in essential fatty acids (45% and 36%), with a slight decrease in the ω-6 family, because of a probable hydrolysis or oxidation of the same. The steam cooking showed a slight increase in essential fatty acids, but microwave oven preserved better the proteins, indicating that this could be a good method for cooking Tilapia.
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Samja Sabu and Kalpana C. A. "Nutrient content of fresh and nutrient retention in cooked Solanum nigrum Linn. leaves and green berries." JOURNAL OF ADVANCED APPLIED SCIENTIFIC RESEARCH 3, no. 4 (December 15, 2021): 42–49. http://dx.doi.org/10.46947/joaasr342021128.
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At present, the demand for nutraceuticals in lifestyle diseases is increasing due to its low side effects. Many of the vegetables which we include in the diet itself possess nutraceutical properties besides its culinary purposes. Many such plants are still unfamiliar to the common man due to lack of awareness about their therapeutic potentials. Solanum nigrum Linn. is a plant which belongs to the family Solanacea and possess nutraceutical properties. Nutrient retention of vegetables subjected to different cooking methods varies. The present study aimed to analyse the nutrient content and estimate the percentage of nutrient retention in Solanum nigrum Linn. leaves and green berries subjected to different cooking methods. Fresh leaves and green berries were harvested from the green house in which cultivation was done and were cooked by boiling, pressure cooking, steaming, sautéing and microwave. Nutrients in both fresh and cooked leaves and berries were analyzed using standard procedures using Millipore water. The percentage of nutrient retention in each cooked sample was calculated using USDA true retention formula. Findings revealed that among the cooked leaves, the steamed leaves possessed more carbohydrates and proteins while in case of green berries, more crude fibre and carbohydrates was seen. Besides these, a significant amount of iron, calcium, phosphorus and vitamin C contents were present in steamed leaves and green berries when compared with other cooking methods. Similar results were observed in case of percentage of nutrient retention also. From the results, it can be concluded that, steaming is the best method of cooking to retain more nutrients in Solanum nigrum Linn. leaves and green berries. Since the fresh leaves and green berries is normally not consumed by humans, steaming may be considered as the best method for human consumption to avail the maximum nutritional and therapeutic benefits of the leaves and green berries.
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Erdem, Ömer Alper, and Mehmet Tolga Dinçer. "Effects of different cooking methods on the proximate and fatty acid composition of Atlantic salmon (Salmo salar)." Ege Journal of Fisheries and Aquatic Sciences 40, no. 4 (December 15, 2023): 251–58. http://dx.doi.org/10.12714/egejfas.40.4.03.
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It is essential for human health to maintain a diet rich in unsaturated fatty acids, particularly polyunsaturated (PUFA), composed of omega-3. Atlantic salmon (Salmo salar), an important source of omega 3 long chain PUFAs, has a sizeable amount in international seafood trade because it is an abundant source of omega-3 long-chain PUFAs. Despite the fact that cooking fish to high temperatures alters its fat, protein, vitamin, and mineral content, cooked fish is preferred by consumers. The purpose of this research was to compare nutritional, physical and sensory properties of Atlantic salmon cooked in the oven, steamed and also a combination of the two cooking methods. Farmed Atlantic salmon was used to make steaks that were defrosted in the fridge the night before. Cooking methods applied were baking in the oven, steaming, and a combination of oven-baking and steaming. The results showed that the crude protein level of oven-baked salmon meat was greatest among all cooking methods. Heat treatment affected the fatty acid composition of Atlantic salmon flesh, as shown that the total saturated fatty acids of cooked fish groups were higher than those of raw salmon. It was determined that oven baking was the most effective heat treatment for maintaining all lipid characteristics of the meat, including the PUFA concentration and n-3/n-6 ratio. When EPA and DHA values of all cooking groups were compared, combination cooking group has lowest value than other cooking groups.
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Adi, Annis Catur, Mahmud Aditya Rifqi, Merryana Adriani, Farapti Farapti, Nila Reswari Haryana, and Junaida Astina. "EFFECT OF COOKING METHODS AND RICE VARIETY ON THE SENSORY QUALITY AND CONSUMER ACCEPTANCE." Media Gizi Indonesia 15, no. 3 (September 18, 2020): 159. http://dx.doi.org/10.20473/mgi.v15i3.159-166.
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Rice is the staple food of Indonesian which has superior taste which made it rooted in the eating culture in Indonesia. Nowadays, there is still limited research comparing cooking methods in various rice varieties. This study aim to analyze the eff ect of various cooking methods and rice variety on sensory quality. There were two cooking methods tested, traditional method that combines boiling and steaming, and rice cooker steaming method. Sensory test (quality characteristic) and acceptance test were measured using hedonic scale on 30 semi-trained panelist to evaluate the eff ect of cooking method on four rice variety, that are white rice Berlian Sae, white rice Super Slyp, brown rice, and black rice. Statistical test used was ANOVA and continued with Duncan test. Results showed diff erences in ratio of water and cooking time of various types of rice with diff erent methods. White rice (Slyp Super) with conventional cooking methods was more acceptable to panelist with the characteristics of bright colors, smell, neutral taste, and delicate texture. There was a signifi cant diff erence in panelist acceptance based on type of rice (p<0.05) which brown rice and black rice had lower acceptability than white rice. There was no signifi cant diff erence in acceptance by cooking method (p>0.05), but there was a tendency that traditional method has higher acceptability. Color indicator became main indicator for panelist determined overall acceptability, so that it can be considered in the development of rice cooking methods.
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Gafuma, Samuel, G. W. Byarugaba-Bazirake, and Ediriisa Mugampoza. "Textural Hardness of Selected Ugandan Banana Cultivars under Different Processing Treatments." Journal of Food Research 7, no. 5 (August 14, 2018): 98. http://dx.doi.org/10.5539/jfr.v7n5p98.
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Textural hardness affects cooking time, processing, fuel used and the quality of cooked bananas. In this study, textural hardness of selected Ugandan cooking and juice banana cultivars at green maturity was determined using a Texture Analyzer in raw form and at 30, 50, 70, 90, 100 and 130 min in boiled, steamed, mashed and cooled forms.Raw juice bananas (JB) were significantly harder (36.17N to 42.43N) than raw cooking bananas (CB) (22.37N to 26.72N) (p<0.05). On cooking, JB were harder than CB irrespective of cooking method and time. Boiling and steaming rapidly decreased hardness of the bananas in the first 30 min and decreased slowly thereafter. Boiling produced softer bananas than steaming while mashing resulted in intermediate hardness. Amongst JB, Kayinja was significantly harder than Ndiizi and Kisubi in boiled and steamed forms (p<0.05). Hardness of CB was not significantly different (p>0.05) for all cooking treatments, but Kibuzi was consistently softer while Kazirakwe and Nakabululu were harder than other CB cultivars.Cooling significantly increased (p<0.05) hardness of bananas under all treatments with JB being harder in all cases. Mashed and steamed bananas were harder than boiled bananas when cooled. Bananas cooked longer had lower hardness regardless of cooking method.Overall, textural hardness decreases with cooking time regardless of cooking method. Boiled bananas are softer than mashed or steamed. Cooling increases hardness which follows first order kinetics. Therefore, bananas should either be boiled or steamed and mashed for softer texture and be eaten within 30 min of serving. Juice bananas should not be cooked because of the hard texture established in this study.
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Suhaeli Fahmi, A., Tri Winarni Agustini, Bogi Budi Jayanto, and Kukuh Eko Prihantoko. "Sensory Value, Proximate Analysis, Amino Acid and Fatty Acid Profile of Steamed and Boiled Blue Swimming Crab (Portunus pelagicus)." IOP Conference Series: Earth and Environmental Science 1224, no. 1 (August 1, 2023): 012034. http://dx.doi.org/10.1088/1755-1315/1224/1/012034.
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Abstract Whole blue swimming crab (Portunus pelagicus) is usually steamed or boiled before taking the meat for canning. The choice of the cooking process between steaming or boiling can determine the characteristics of blue swimming crab (Portunus pelagicus) meat. This study aims to determine and compare the flavor profile of blue swimming crab cooked by steaming and boiling. Whole blue swimming crab were steamed and boiled for 15 minutes at 100°C respectively. The cooked blue swimming crab meat was then tested for yield, sensory value, proximate analysis, amino acid and fatty acid profile. The results showed that the steaming process gave higher yields and sensory value than boiled blue swimming crab.