Nutritional advantages of sous-vide cooking compared to boiling on cereals and legumes: Determination of ashes and metals content in ready-to-eat products.

Mariangela Rondanelli,Milena Anna Faliva,Arianna Di Lorenzo,Maria Daglia,Simone Perna,Silvia Meneghini,Gabriella Peroni

doi:10.1002/fsn3.469

Mariangela Rondanelli, Milena Anna Faliva + Show 5 more

Open Access

https://doi.org/10.1002/fsn3.469

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Abstract

In order to guarantee the highest quality of ready‐to‐eat cereals and legumes, two different cooking methods have been applied: traditional cooking and sous‐vide. Ashes and metals content (magnesium, potassium, iron, zinc, and copper) has been determined and compared in 50 samples of red lentils, peas, Borlotti beans, pearl barley, and cereals soup. All the samples cooked with sous‐vide showed a significant increase in the content of minerals with the exception of potassium in cereal soup, iron in Borlotti beans, and magnesium in pearl barley. Ash content increased in legumes and in cereal soup cooked with sous‐vide method. The higher different ashes concentration between total samples cooked with traditional cooking and with sous‐vide was registered in zinc (+862 mg), iron (+314 mg), potassium (+109 mg), and copper (+95 mg). Sous‐vide is preferred as it provides products with a higher concentration of metals compared to the ones cooked with traditional cooking.

Highlights

Health is widely regarded as the essential benefit/resource and it is defined as a state of physical, mental, and social well-being achieved by a balanced diet and regular physical activity (WHO, 1948)
The aim of the present study is to evaluate the influence of the cooking methods on ashes and metals content, which are, respectively, measure of the total amount of minerals and measure of the amount of specific inorganic components, such as Mg, Fe, K, and Zn, present in ready-to- eat cereals and legumes
The magnesium content is always higher in all legumes and cereal soup cooked with sous-vide method compared with traditional cooking, except that in pearl barley

Summary

| INTRODUCTION

Health is widely regarded as the essential benefit/resource and it is defined as a state of physical, mental, and social well-being achieved by a balanced diet and regular physical activity (WHO, 1948). Sous-vide offers greater advantages among cooking methods to which vegetables can be exposed including the conservation of nutritional values, the quality and safety of the food, and a more attractive flavor (García-Segovia et al, 2007 Iborra-Bernad et al, 2015). Given this background, the aim of the present study is to evaluate the influence of the cooking methods (traditional boiling and sous- vide) on ashes and metals content, which are, respectively, measure of the total amount of minerals and measure of the amount of specific inorganic components, such as Mg, Fe, K, and Zn, present in ready-to- eat cereals and legumes (red lentils, peas, Borlotti beans, pearl barley, and cereal soup). Mineral salts are useful in tissues and are essential factors for the biological functions as they are involved in structural and regulation activities

| MATERIALS AND METHODS

| DISCUSSION

| CONCLUSIONS