INVESTIGATION OF THE EFFECTS OF COOKING IN AN OVEN WITH SOUS-VIDE TECHNOLOGY ON THE QUALITY AND TEXTURAL PROPERTIES OF VEGETABLES
Project no. 32454 · Status: Kapanmış (Yayın bekleniyor) · 2024
Summary
<p class="ql-align-justify">In this study, the physical and chemical changes that occurred as a result of cooking purple carrot, purple sweet potato, and red cabbage using the sous-vide method at different temperatures (75, 80, 85 °C) and durations (purple carrot: 60, 75, 90 min; purple sweet potato: 30, 45, 60 min; red cabbage: 30, 45, 60 min) were evaluated. Additionally, steaming (100 °C, 10–15 min) and raw samples were included as control groups. The effects of cooking processes on moisture content, pH, water activity, soluble solid content, color parameters, textural properties, cooking loss and yield, total phenolic content, total flavonoid content, total anthocyanin content, total antioxidant capacity, sensory attributes, and energy consumption of vegetables were statistically compared. The findings demonstrated that cooking methods and application parameters significantly influenced the bioactive compound content and physical properties of the vegetables. Sous-vide cooking, particularly at high temperature (85 °C) and longer durations, generally promoted the preservation or extraction of phenolic compounds and anthocyanins, whereas lower temperatures had a more limited effect. The steaming method showed results closer to raw samples in most parameters. The results revealed that different cooking techniques have varying impacts on vegetable quality and that selecting appropriate conditions can be effective in minimizing the loss of bioactive compounds.</p>