Effect Of Cooking Time Research Articles

Effect of Cooking Time on Biochemical Parameters and Some Functional Properties of Lima Bean Seed Flours (White, Red and Black) Consumed in Côte d'Ivoire

Effect of Cooking Time on Biochemical Parameters and Some Functional Properties of Lima Bean Seed Flours (White, Red and Black) Consumed in Côte d'Ivoire

Focusing on intramuscular connective tissue: Effect of cooking time and temperature on physical, textual, and structural properties of yak meat

This study aimed to evaluate the effects of different cooking time (2, 4, and 6 h) and temperature (50, 60, 70, 80, and 90 °C) on physical, textual, and structural properties of longissimus lumborum muscle of yak, and to explore the thermal denaturation process of intramuscular collagen by using a new tool (collagen hybridizing peptide staining, CHP staining). The results showed that tenderness was affected by the interaction of cooking time and temperature and the changes in moisture and collagen composition. In comparison with cooking time, temperature had more obvious effects on cooking loss, moisture content and redness. Scanning electron microscopy showed that as the temperature increased, intramuscular connective tissue gradually degraded, and muscle fibers became more compact. CHP staining showed that the collagen in the perimysium first denatured at 50 °C, and more and more collagen denatured and degraded as the temperature increased.

Carotenoid profile of tomato sauces: effect of cooking time and content of extra virgin olive oil.

The consumption of carotenoid-rich vegetables such as tomatoes and tomato sauces is associated with reduced risk of several chronic diseases. The predominant carotenoids in tomato products are in the (all-E) configuration, but (Z) isomers can be formed during thermal processing. The effect of cooking time (15, 30, 45 and 60 min) and the addition of extra virgin olive oil (5% and 10%) on the carotenoid extractability of tomato sauces was monitored using liquid chromatography-tandem mass spectrometry (LC-ESI-MS/MS) and LC-ultraviolet detection (LC-UV). The thermal treatment and the addition of extra virgin olive oil increased the levels of antioxidant activity, total carotenoids, Z-lycopene isomers, α-carotene and β-carotene. These results are of particular nutritional benefit since higher lycopene intake has been associated with a reduced risk of lethal prostate and a reduction of prostate-specific antigen (PSA) levels. Moreover, β-carotene has been reported to suppress the up-regulation of heme oxygenase-1 gene expression in a dose dependent manner and to suppress UVA-induced HO-1 gene expression in cultured FEK4.

The Effects of Cooking Time on the Nutritional Parameters of Soya Milk

The Effects of Cooking Time on the Nutritional Parameters of Soya Milk

Effect of Cooking Time, Steeping and Lime Concentration on Starch Gelatinization of Corn During Nixtamalization

AbstractWhite dent corn was nixtamalized under different conditions to evaluate thermal properties using differential scanning calorimetry (DSC), swelling power and solubility. Cooking time was the factor that had the major influence on the behavior of the evaluated parameters as indicated by the analysis of variance. Onset and peak temperatures of gelatinization increased with increasing cooking time while gelatinization enthalpies decreased, indicating that more starch granules were gelatinized. A decrease in the swelling power was also observed at increasing cooking times, but solubility was significantly inhibited only if steeping was allowed. Considering these results, it was assumed that amylose‐lipid complexes are being formed during cooking and reorganized during steeping. X‐ray studies confirmed the presence of amylose‐lipid complexes. Steeping also caused an increment in the peak temperature that seemed to support the hypothesis of recrystallization or annealing occurring during this nixtamalization step. Temperature ranges indicated that in general, lime acted as a factor for structural disorganization.

A Comparison of Two Methods and the Effect of Cooking Time on the Extractability of Pectin from the Cell Walls of Cooking Banana

Two methods to prepare pectin samples from cooking bananas were evaluated by a comparison of pectin molecular weights, levels and solubility. The hot alcohol refluxing method (referred to as hot AIR) caused a reduction in the molecular weight of chelator-soluble pectin in raw banana pulp compared to the method that used cold phenol–acetic acid–water (PAW) to extract the pectin. In addition, the use of hot alcohol resulted in a more than fourfold increase in the amount of water-soluble pectin, and nearly twofold decrease in both chelator- and Na2CO3-soluble pectin in the raw banana pulp tissues compared to the cold PAW method. Using the hot AIR for cell wall fractionation studies to correlate the pectin changes to the thermal softening of banana could lead to misleading conclusions. However, the total content (sum of water-, CDTA- and Na2CO3-soluble pectins) was not altered by these two different preparation methods.

Effects of Cooking Time on the Free Amino Acid Contents and the Taste of Soup of Hard Clam (Ushiojiru)

Effects of Cooking Time on the Free Amino Acid Contents and the Taste of Soup of Hard Clam (Ushiojiru)

Palatability and Nutritive Value of Frozen Broccoli . Effect of Cooking Time, Cooking Method, and Storage Time

Palatability and Nutritive Value of Frozen Broccoli . Effect of Cooking Time, Cooking Method, and Storage Time