Abstract
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.
Highlights
Vegetables are rich in phytochemicals and vitamins that are associated with a reduced risk of cardiovascular diseases, cancer and diabetes and contribute to a healthy and well-balanced diet
Bongoni et al [11] reported that 65% of the consumers use mainly texture to decide the “doneness” of the vegetables: most consumers prefer a “hard texture” (e.g., 6–10 min boiling for broccoli) or “hard to soft texture” (e.g., 6–20 min boiling for carrots)
Concerning the carrots (Figure 2, panels d, e and f), the carotenoid concentration increased with the time and (e-nose, was note-tongue so affected bye-eye) the cooking method
Summary
Vegetables are rich in phytochemicals and vitamins that are associated with a reduced risk of cardiovascular diseases, cancer and diabetes and contribute to a healthy and well-balanced diet. In order to improve the sensory characteristics and inactivate the antinutritional components (i.e., trypsin inhibitors), most vegetables (e.g., cauliflowers, beans, potatoes, etc.) need to be cooked before consumption [1,2]. There is a growing interest in the effect of cooking on the nutritional and sensory quality of vegetables. The most popular cooking method is boiling but depending on the vegetable and consumer preferences, baking, roasting, steaming and microwaving are commonly applied. It is well known that the cooking process induces changes in the chemical composition of vegetables, influencing the concentration and bioavailability of bioactive compounds such as total phenolics and antioxidants [3]. It is difficult to come to unique conclusions about the advantages/disadvantages of a particular cooking method when the nutritional quality of vegetables is
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