Application of simultaneous combination of microwave and steam cooking to improve nutritional quality of cooked purple sweet potatoes and saving time

Abstract

Abstract The influence of simultaneous combination of microwave and steam cooking on contents of specific phytochemicals, carbohydrate and antioxidant activity of purple sweet potatoes (PSPs) was investigated, and compared to those of individual steaming and microwaving. Results showed that the contents of phytochemicals including total phenolics, flavonoids and anthocyanins and phenolic acids except caffeic acid increased after cooking to different extent depending on cooking methods. The PSPs cooked by simultaneous combination of microwave (500 W) and steam (1700 W) for 12 min (M500-S1700-12) contained the highest of total phenolics, flavonoids, phenolic acids and anthocyanins. Simultaneous combination of microwave and steaming resulted in higher content of soluble sugar in PSPs. PSPs cooked by M500-S1700-12 showed the highest antioxidant activity, which was well accordance with higher contents of phytochemicals. The findings suggest that appropriate simultaneous combination of microwave and steaming could better preserve active phytochemicals in PSPs, but significantly shorten cooking time compared with individual steaming. Industrial relevance Simultaneous combination of microwave and steam cooking is a new technology for cooking food. However, the information about the effects of simultaneous combination of microwave and steam cooking on quality of food is limited. The present findings showed that the appropriate combination of microwave and steam cooking could significantly decrease the cooking time and improve nutrition value of cooked PSPs. This research is not only of importance for understanding the changes of food composition during different heating process, but also has important practical significance for choosing a scientific cooking methods and developing new type of cooking utensils which can better satisfy current consumers' needs.