Optimizing the texture and color of sous-vide and cook-vide green bean pods

Abstract

Changes in color and texture of green bean pods (Phaseolus vulgaris L. cv. Estefania) as a function of temperature and time of cooking were studied for various techniques where the vacuum is applied in different ways: cook-vide and sous-vide. A central composite rotatable design was used to establish the best conditions to provide maximum greenness (a* very negative) and minimum firmness for both cooking methods using a range of firmness measured with puncture test. A significant regression model was found to describe the color changes (−a*, greenness) and texture (puncture test and Kramer cell test) with regard to the factors time (in the range of 13.8–56.21 min) and temperature (in the range of 77.9–92.1 °C). The optimum value for cooking temperature was 92 °C for both treatments. The best cooking times were 28 and 14 min for 1 and 7 days of storage by sous-vide treatment, respectively. The optimal cooking times were 22 and 19 min for 1 and 7 days of storage by cook-vide treatment, respectively. Sensory tests were conducted with 84 consumers. Results show that sous-vide treatment is better preferred than cook-vide and traditional cooking.