Effects Of Various Cooking Methods Research Articles

Establishing a nutrition calculation model for catering food according to the influencing factors of energy and nutrient content in food processing.

This study aimed to establish an accurate and efficient scientific calculation model for the nutritional composition of catering food to estimate energy and nutrient content of catering food. We constructed a scientific raw material classification database based on the Chinese food composition table by calculating the representative values of each food raw material type. Using China's common cooking methods, we cooked 150 dishes including grains, meat, poultry, fish, eggs, and vegetables and established a database showing the raw and cooked ratios of various food materials by calculating the ratio of raw to cooked and the China Total Diet Research database. The effects of various cooking methods on the nutritional composition of catering food were analyzed to determine correction factors for such methods on the nutritional components. Finally, we linked the raw material classification, raw and cooked ratio, and nutritional component correction factor databases to establish a model for calculating the nutritional components of catering food. The model was verified with nine representative Chinese dishes. We have completed the construction of an accurate and efficient scientific calculation model for the nutritional composition of catering food, which improves the accuracy of nutrition composition calculation. The model constructed in this study was scientific, accurate, and efficient, thereby promising in facilitating the accurate calculation and correct labeling of nutritional components in catering food.

Physicochemical, nutritional, phytochemical properties and antioxidant activity of edible Astraeus odoratus mushrooms: Effects of different cooking methods

Herein, we investigated the effects of various cooking methods (steaming, boiling, roasting, grilling, and microwaving) on the color parameter, physicochemical characteristics, nutritional value, phytochemical compositions, and antioxidant activity of edible Astraeus odoratus mushrooms. In general, the lowest L* value but the highest a* and Browning index (BI) were obtained in the grilled mushrooms. Additionally, the proximate composition significantly changed after cooking. Higher protein content (17.58% dry basis) was observed after grilling. Boiling resulted in the mushroom's lowest total phenolic content (278.43 mg GAE/100 g dw), total flavonoid content (89.17 mg CE/100 g dw), and phenolic compound levels (gallic acid: 6.34 mg/100 g dw, p-hydroxybenzoic acid: 105.76 mg/100 g dw), while grilling and roasting resulted in higher values for those components. As expected, the antioxidant activity of boiled, steamed, and microwaved samples decreased compared with uncooked mushrooms in the range of 8.62–64.68 mg AA/100 g dw. However, the antioxidant activities of grilled and roasted samples were retained and/or increased by 2.59–20.78%. This study suggested that differing cooking methods of the mushrooms cause distinct changes in the nutritional quality, phytochemical content, and antioxidant activity. The overall results propose that grilling appears the best cooking method to retain nutrients in edible A. odoratus mushrooms.

Effect of various cooking methods on cooking loss, sensory and instrumental properties of pork neck

A total of 336 samples of boneless pork neck were cooked and analysed. The pH values of the ground whole neck ranged from 5.9 to 6.8. Cooking losses in pork neck roasted in whole cuts ranged from 14.7% to 40.1% and they were influenced by the cooking method, but not by the salt concentration. Cooking losses in slices ranged from 14.1% to 33.1% and they were affected by the cooking method and salt concentration. Roasting in a convection oven seems to be the most suitable method of cooking pork neck in whole cuts, leading to the best results for the evaluation of tenderness, aroma and overall impression and the lowest value of Warner-Bratzler shear force. In contrast to pork neck slices, the addition of salt to ground meat resulted in a reduction to the cooking loss.

Effect of Cooking Methods on Bioactive Pigments in Purple Carrots (Daucus carota L.)

Carotenoids and anthocyanins are plant-based molecules that have shown potent antioxidant and anti-inflammatory activities contributing to human health. Purple carrots contain not only the carotenoids occurring in the typical orange carrots, but also a high content of anthocyanins, which makes them nutritionally more interesting. However, most of these bioactive compounds are partially lost during cooking. This study aimed to determine total carotenoid content (TCC), total anthocyanin content (TAC), total phenol content (TPC) and antioxidant activity (AA) in terms of DPPH and ABTS radical scavenging activity in cooked purple carrots. The identification of the main anthocyanins was also performed by HPLC-DAD. With a view to evaluating the effect of cooking, purple carrots were subjected to freeze-drying, boiling, steaming and roasting. To our knowledge, this is the first extensive study about the effect of various cooking methods on different parameters related to the beneficial health properties of purple carrots. As a result, freeze-drying brought about significant loss of carotenoids (TCCs 554.90 µg·g−1 vs. 1136.66 µg·g−1 in fresh carrots) whereas boiling resulted in a significant decrease of polyphenols (TPCs 15.71 µg·g−1 vs. 66.71 µg·g−1 in fresh carrots) and anthocyanins (TACs 1.41 µg·g−1 vs. 4.83 µg·g−1 in fresh carrots). The results in this paper can be used by the food industry to elaborate more nutritious purple-carrot-based products.

Effect of Various Cooking Methods on the Antioxidant Activity and the Oxidative Stability of Fish Balls Made with the Addition of Turmeric Powder

Effect of Various Cooking Methods on the Antioxidant Activity and the Oxidative Stability of Fish Balls Made with the Addition of Turmeric Powder

Depletion of Amoxicillin Residue in Edible Tissue of Broiler Chicken by Different Cooking Methods

A new simple isocratic, RP-HPLC method, was developed and validated to estimate amoxicillin (Amox) residue depletion caused by different cooking methods in broiler chicken tissue. The limit of detection (LOD) and the limit of quantitation (LOQ) were 1.32 and 4.00 µg mL−1, respectively. The calibration plot was linear over the concentration range of 0.05–250 µg mL−1, and the relative standard deviation (RSD) values were less than 8%. The effects of various cooking methods (boiling, pan-frying, and microwaving) on residues of Amox were conducted under different combinations of temperature and time. Moreover, the heat stability of Amox standard solutions under boiling water and cooking oil at 100°C was investigated. Amox remained stable for 5–15 min in boiling water, the concentration was significantly reduced in the range of 70–87%, and additional new peaks of the degraded compounds appeared at 30–45 min. In pan-frying, the residue remained stable for 15 min at 100°C and then depleted to 81–92% after 30–45 min. Due to dehydration, the residue concentration showed an increment from 101 to 112% at 150°C. The total decomposition of Amox was observed at 200°C, 30–45 min due to high temperature and long-time effects. In microwave cooking using 500 W, 0.5–2 min, the depletion was insignificant. This study shows that sufficient cooking temperature and time can have a significant effect on the depletion of Amox residues.

The effect of the cooking method on rainbow trout (Oncorhynchus mykiss) fillets

Fish is nutritious seafood and contains protein with high biological value and essential nutrients for the human body. In Iran, the fish Oncorhynchus mykiss is locally known as Ghezelala and is a commercial fish species. Different methods were used to process the fish: boiling, frying in sunflower oil and grilling. This research investigated on effect of various cooking methods on proximate pH and cooking loss of fresh fish (Oncorhynchus mykiss). The highest and lowest values for protein were found in fish processed using grilling (18.51%) and frying (16.52%), respectively (p <0.05) compared to the fresh sample (18.20%). The fat content of the fried sample showed significantly highest (5.16%) (p <0.05), while the lowest fat content was found for the boiled sample (20.57%) compared to the fresh fat (24.36%) (p <0.05). Comparing the loss percentage of samples in different cooking methods showed that the boiled sample had the lowest value (25.46%) and the fried sample with the highest value (45.02%) (p <0.05). pH value in the boiled sample was the highest (6.74%), while the grilled sample had the lowest (6.63) compared to the fresh sample (6.54). The highest energy value was found for the fried sample (578.48 kcal/100g), and the lowest was for the boiled sample (269.29 kcal/100g). The results suggest that the boiled and grilled fish found higher nutritional quality due to the relatively high protein content, the most needed nutrients. The results also showed that all cooking methods did not significantly affect in mineral content of the fresh fish.

Research Note: Impact of applied thermal treatment on textural, and sensory properties and cooking loss of selected chicken and turkey cuts as affected by cooking technique

The effect of various cooking methods (roasting, broiling, grilling, frying, and stewing) on cooking loss (CL) and textural and sensory properties of selected chicken (breast fillet, thigh, and thigh fillet) and turkey (breast fillet, thigh) cuts in relation to the applied apparatus was evaluated. Diverse results were recorded according to the method, the type of poultry meat, and the cut of poultry meat. Additionally, CL and shear force (SF) values in all examined samples were influenced by the culinary technique, the type of poultry meat, and the poultry meat cut. The lowest CL and shear SF values were reported when the samples were treated using a method with higher heating rates and/or temperatures and shorter cooking times. Additionally, lower values of CL and SF were obtained for chicken meat compared to turkey meat (thighs). In general, the applied culinary technique affected the sensory properties of the samples tested. High sensory scores were recorded for grilled chicken breast fillets and fried turkey breast fillets (irrespective of the applied apparatus). On the whole, it could be stated that culinary techniques at high temperature requiring shorter times (such as frying, grilling, and roasting) were evaluated to be more effective (in terms of CL and SF).

Identification of the Antioxidant Compounds in Pisum sativum L. with Purple Pods and the Effect of Various Cooking Methods on their Activities

Identification of the Antioxidant Compounds in <i>Pisum sativum</i> L. with Purple Pods and the Effect of Various Cooking Methods on their Activities

Chemical and Physical Characterizations of Cooked Rice Using Different Cooking Methods

Various cooking methods: conventional (CV), rice cooker (RC), and steam (ST) were applied to Black rice, Brown rice, semi-organic white rice (Berlian sae), and organic white rice (Slyp super). The aim is to explore the effect of various cooking methods on different types of rice, including its eating quality. The uncooked and cooked rice were analyzed for chemical and physical characteristics including water, ash and nutrient content, morphology using Scanning Electron Microscopy, crystallinity using X-ray diffraction (XRD) analysis, and thermal property using simultaneous Thermogravimetry/Differential Thermal Analysis (TG/DTA) analysis. It was demonstrated that different results of organoleptic, nutrient and physical properties changes occurred when the rice is processed with the commonly used cooking methods. The results can be taken into consideration in choosing the method for particular rice varieties and the intended result. Cooked brown and black rice less likable in organoleptic than white rice. Brown rice is less preferred using conventional if the better texture wants to be achieved and can still be optimized with two other methods. For Berlian Sae, the steam method is less preferred for the two varieties if better taste wants to be achieved.

Effect of microwave, deep frying and oven cooking on destruction of zearalenone in spiked maize oil

Mycotoxins are one of the most common types of chemical hazards related to edible oils. Although the refining process can remove such contaminations, they may still be present in the final oils due to defects during the refining steps. In addition, most oils produced in local manufactories are not refined and as such may be contaminated with mycotoxins. However, the effect of various cooking methods on the stability of mycotoxins in edible oils has rarely been studied. Hence, this study evaluated the impact of microwave, deep frying and oven cooking on the degradation of spiked zearalenone (50, 100 and 200 μg/l) in maize oil. Measurements were done by high performance liquid chromatography-fluorescence detection. The results showed that the majority of treatments, including time-temperature combinations of frying (130-190 °C for 2.5 and 5 min), oven cooking (110-230 °C for 2.5 and 5 min) and exposure time of microwave (2.5, 5 and 10 min) reduced zearalenone levels. Microwave cooking of samples containing 200 μg/l of zearalenone for 10 min showed the highest degradation of the toxin (~ 38%) following first order kinetics. The extent of destruction achieved by frying and oven cooking was also dependent on the initial concentration of zearalenone. These findings can be helpful to evaluate the chemical safety of edible oils or foods prepared by them.

Cooking methods affect the intake of per- and polyfluoroalkyl substances (PFASs) from grass carp

Consumption of fish is one of the predominant sources of human exposure to per- and polyfluoroalkyl substances (PFASs). In this study, the effect of various cooking methods (boiling, steaming, grilling and frying) on the levels of PFASs in fish muscle and the intake of PFASs was explored by using grass carp collected from Tangxun Lake, Wuhan, China. Perfluorooctane sulfonate (PFOS) was the predominant PFASs in raw fish fillets, with the concentrations ranging from 59.6 to 136 ng/g ww, followed by perfluorobutane sulfonate (PFBS) (7.73–51.9 ng/g ww). The concentrations of long-chain PFASs in fish increased after cooking, while those of short-chain PFASs decreased. The amounts of PFASs in the cooked fish fillets decreased except PFOS. Short-chain PFASs, including PFBS and perfluoroheptanoic acid (PFHpA), were dominant in cooking juice. The highest amounts of PFBS in the juices were observed after boiling and frying, even higher than those in cooked fish fillets, suggesting that the release of short-chain PFASs to the cooking juices could not be neglected. Based on these results, the intake of short-chain PFASs amount through cooked fish fillets slightly decreased, but the intake of PFOS amount increased. However, consumption of cooking juice (fish soup) could increase the exposure risk of PFBS. Comprehensively considering the increase of PFOS and decrease of total PFASs, boiling may be the relatively better method to cook fish. As PFASs are ubiquitous and inevitable in aquatic food, it is thus important to choose appropriate cooking processes and dietary habits for reducing the intake of different PFASs from fish.

Effect of Various Cooking Methods on Technological and Sensory Quality of Atlantic Salmon (Salmo salar).

The aim of the study was to evaluate the effect of heat treatment salmon quality using the sous-vide method (57 °C, 20 min and 63 °C, 80 min) in comparison with traditional methods (steam cooking, roasting). The yield of process and sensory quality (sensory profile, consumer liking) and the color and texture of salmon was measured. Salmon processed with the sous-vide method was characterized by a statistically significantly (p ≤ 0.05) higher yield and water content than the samples prepared by steaming and roasting. Statistically higher (p ≤ 0.05) consumer preference for salmon prepared using higher parameters of the sous-vide process (63 °C, 80 min) compared with low parameters (57 °C, 20 min) was stated. Parameters of the sous-vide processing (57 °C, 20 min) have a negative effect on salmon quality. It was observed that as the temperature and time of the process increased, the intensity of the flavor and odor attributes of cooked fish also increased, while the intensity of raw fish, juiciness, tenderness, and softness decreased. The color of salmon also changed. Based on the results, we recommend the following parameters of process in preparing salmon using the sous-vide method: 63 °C for 80 min.

Effect of Different Cooking Methods on Natural Antioxidants in Pumpkin (Cucurbita moschata) Products

The present study aimed to investigate the effects of various cooking methods on antioxidant content and radical scavenging activity of pumpkin. Three heat treatments were applied, namely,blanching, and stir frying for cubes(1.5×1.5×1.5 cm) and roasting for slices (0.5mm) to produce soup, juice and roasted pumpkin. The results indicated that carotenoids content ranged between 11,07 IU/100g (soup) and 892 IU/100g (juice).Roasted product exhibited significantly (P≤0.05) the least flavoniod content (12.09g/kg), while soup possessed significantly (P≤0.05) the highest content(17.96 g/Kg). Lycopene content (0.15 mg/100g) was found to be significantly(P≤0.05)the least (in soup produced from cubes blanched for 4 mins). In contrast, the counterpart raw juice had significantly (P≤0.05) the highest lycopene content (0.70mg /100g). Total polyphenols content of stir fried product was significantly (P≤0.05) the least(406.25 g/kg), while roasted product exhibited significantly (P≤0.05) the highest polyphenols content (670.18g/kg). It was obvious that raw juice possessed significantly (P≤0.05) the highest DPPH (63.79%), on contrary to roasted product being significantly (P≤0.05) the least antioxidant activity as assessed by DPPH method (30.31 %).The H2O2 scavenging (2.85 %) was found to be significantly (P≤0.05) the highest ( in soup produced from cubes blanched for 4 min) .While, the raw juice has significantly(P≤0.05)the least H2O2 scavenging (0.32%).So, It is necessary to apply the most proper cooking conditions (temperature and cooking time) to avoid any degradation of the bioactive compounds present in pumpkin. The results revealed the superiority of blanching process since it maintained the bioactive compoundsin pumpkin without any deteriorative effects.

Effect of Different Cooking Methods on Natural Antioxidants in Pumpkin (Cucurbita moschata) Products

The present study aimed to investigate the effects of various cooking methods on antioxidant content and radical scavenging activity of pumpkin. Three heat treatments were applied, namely,blanching, and stir frying for cubes(1.5×1.5×1.5 cm) and roasting for slices (0.5mm) to produce soup, juice and roasted pumpkin. The results indicated that carotenoids content ranged between 11,07 IU/100g (soup) and 892 IU/100g (juice).Roasted product exhibited significantly (P≤0.05) the least flavoniod content (12.09g/kg), while soup possessed significantly (P≤0.05) the highest content(17.96 g/Kg). Lycopene content (0.15 mg/100g) was found to be significantly(P≤0.05)the least (in soup produced from cubes blanched for 4 mins). In contrast, the counterpart raw juice had significantly (P≤0.05) the highest lycopene content (0.70mg /100g). Total polyphenols content of stir fried product was significantly (P≤0.05) the least(406.25 g/kg), while roasted product exhibited significantly (P≤0.05) the highest polyphenols content (670.18g/kg). It was obvious that raw juice possessed significantly (P≤0.05) the highest DPPH (63.79%), on contrary to roasted product being significantly (P≤0.05) the least antioxidant activity as assessed by DPPH method (30.31 %).The H2O2 scavenging (2.85 %) was found to be significantly (P≤0.05) the highest ( in soup produced from cubes blanched for 4 min) .While, the raw juice has significantly(P≤0.05)the least H2O2 scavenging (0.32%).So, It is necessary to apply the most proper cooking conditions (temperature and cooking time) to avoid any degradation of the bioactive compounds present in pumpkin. The results revealed the superiority of blanching process since it maintained the bioactive compoundsin pumpkin without any deteriorative effects.

Karakteristik Proksimat dan Organoleptik Ubi Jalar Merah (Ipomea batatas (L.) Lam.) Pada Berbagai Proses Pemasakan

Sweet potato (Ipomea batatas (L.) Lam.) is one of functional foods that can maintain and improve human health. Due to the very hard texture of red sweet potato, it cannot be consumed directly. Therefore, it requires various cooking methods in order to be more suitable for consumption. This study aimed at determining effects of various cooking methods on the proximate and sensory properties of red sweet potato. The research covers various cooking methods of red sweet potato through boiling, frying, baking, steaming, and one treatment without cooking process (fresh) which was used as a control. The results show that various cooking methods affect almost all testing parameters significantly, except for ash content. Baked red sweet potato has the lowest moisture content (38,75%) and the highest sugar value as sucrose (17,17%). Sensory properties test results show that the most preferred red sweet potato is fried red sweet potato.

Effect of Various Cooking Methods on Some Antibacterial Residues in Imported and Local Frozen Dressed Broilers and their Giblets in Egypt

Effect of Various Cooking Methods on Some Antibacterial Residues in Imported and Local Frozen Dressed Broilers and their Giblets in Egypt

Conventional steaming retains tocols and γ-oryzanol better than boiling and frying in the jasmine rice variety Khao dok mali 105

The aim of this study was to determine the effect of various cooking methods on the white rice (WR), brown rice (BR) and parboiled geminated brown rice (PGBR) of the same variety, focusing on γ-oryzanol and tocols. The methods used for analysis of γ-oryzanol and tocols included solvent extraction and HPLC. The results indicated that PGBR had a higher content of γ-oryzanol and tocols compared to BR and WR, when different cooking methods (raw, steamed, boiled and fried) were used. Steaming method retained the higher γ-oryzanol content (53.6–62.2mg/100g) in both PGBR and BR, in comparison with boiling (53.0–60.6mg/100g) and frying (23.4–31.5mg/100g) methods. Frying reduced the γ-oryzanol content significantly regardless of the rice type. Regarding tocols, a similar trend was noticed in all the methods studied. Tocotrienol was the most abundant tocol found in PGBR and BR. Therefore, steaming is the best cooking method to preserved most of the bioactive compounds; however, a slight increase in total tocols was observed after frying.

Effect of Different Cooking Methods on the Quality Attributes of Chicken Meat Cutlets

Present study was envisaged to assess the effect of various cooking methods viz. deep fat frying, oven cooking, air frying, and oven cooking followed by shallow frying for preparation of chicken meat cutlets. Three different treatments as per pre standardized formulations viz. Control, T1 (chicken meat cutlets with 30% meat emulsion) and T2 (with 3% refined wheat flour) were cooked by various cooking methods and subjected to various physico-chemical, instrumental colour and textural attributes, and sensory quality attributes. Under deep fat frying and oven cooking, cooking yield of treatments were recorded significantly (P<0.05) higher than control. Treatments scored better on various dimensional parameters such as increase in height, decrease in length and decrease in breadth irrespective of different cooking methods. The increase in height was recorded highest for T2 irrespective of cooking methods. The fat percent for T1 and T2 was recorded significantly (P<0.05) higher for deep fat frying (T1) and combination of oven and shallow frying. Flavour scores had been significantly (P<0.05) improved for T2, whereas T1 and C were comparable under different cooking methods. T2 showed significantly (P<0.05) higher overall acceptability scores than C and T1. Thus oven cooking followed by shallow frying was found optimum for preparation of chicken cutlets.

Vliv způsobu kulinární úpravy na in vitro stravitelnost u vybraných luštěnin

The aim of this study was to investigate the effect of various cooking methods on nutritional qua­li­ty by evaluating in vitro digestibility of some selected legumes (two cultivars Pisum sativum and Glycine max). Samples were soaked in 0.2% NaHCO3 for 6 hours and then cooked by normal (20, 25, 30 and 35 min) pressure (8, 10, 12 and 14 min) and microwave (8, 10, 12 and 14 min) cooking. In vitro protein and dry matter digestibility were investigated. Pressure cooking and microwave cooking are recommended after soaking with the cooking time between 8–14 mins for P. sativum (Xantos and Svit) and G. max. Based on in vitro protein digestibility of all the cooking treatments, pressure cooking is the most effective.