Reduced Cooking Time Research Articles

Effects of banana peel-ash-extract on cooking time and acceptability of hard-to-cook beans (<i>Phaseolus vulgaris</i> l.)

Beans are among the most important crops that contribute substantially to the agricultural sector and household food security in Uganda. Kawanda (K) 132 (Nambale) is presently a major bean (Phaseolus vulgaris L.) variety of high nutritional value. However, the hard-to-cook (HTC) defect limits its utilization, requiring appropriate processing to preserve the nutrients. Banana peel ash-extract, widely used in indigenous processing of dry beans, was evaluated for chemical composition and potential in reducing cooking time of beans with HTC defect. The peel ash-extract was found to contain substantial amounts of sodium (0.36 g/ml), chloride (0.07 g/ml) and magnesium (0.04g/ml) ions. Calcium, iron, copper, zinc, sodium and phosphorus were also found in detectable amounts. Generally, addition of the peel-ash-extract was found to reduce the cooking time of K132 beans. The cooking time of K132 beans, processed in ash-extract (0.31 g/ml), reduced by 52.3%. Reduction in cooking time was also found to correlate strongly (R2=0.89) with the pH of the ash-solution. Processing of K132 beans in ash-solution of pH G 11 reduced the cooking time by nearly 50%. Sensory attributes of dry beans cooked in banana peel ash-extract were preferred to that cooked in ordinary water. Beans cooked in peel ash-extract at a concentration of 0.23 g/ml were the most preferred (5.81±0.59) to that boiled in ordinary water (4.71±0.26). The taste, flavor and acceptance scores were, in general, higher in beans processed in ash-extract than that of ordinary water. The appearance, consistency and texture of cooked beans were not significantly different (p

Effect of soaking and microwave pre-treatment of cowpea seeds on proximate composition, cooking quality and anti-nutritional factors

Lengthy cooking times and the presence of anti-nutrients are factors contributing to the poor exploitation of the high protein content in cowpea seeds. This study was carried out to determine the effect of soaking and microwave energy pre-treatments on the cooking time, anti-nutritional factors and proximate composition of cowpea seeds. Seeds were soaked (6 h) and exposed to microwaves for 2 and 5 min followed by oven-drying (48 ± 2 o C) to obtain a uniform moisture content in the seeds prior to cooking. Soaking followed by 5 min microwave application reduced cooking time by 32% and 45.5% respectively. Soaking alone and in combination with microwave application resulted in significant (p0.05) affected by the microwave treatments, but were affected significantly (p

Evaluation of physicochemical properties of enzyme treated brown rice (Part B)

A novel processing technology is developed to polish rice in a more selective way with the help of xylanase and cellulase enzymes of microbial sources. Selective degradation of bran layers has facilitated the retention of vital nutrients and non-nutrient phytochemicals. Antioxidative property of brown rice (PUSA Basmati), its milled fraction and enzyme treated brown rice is evaluated. The overall order of antioxidant activity is brown rice > enzyme treated rice > milled rice. Enzymatic treatment resulted in an increase in water uptake ratio, volume expansion ratio with reduced cooking time over brown rice. Unlike the mechanically milled rice, where great losses are incurred in nutrients and head rice yield, bio-polished rice is produced with better cooking and nutritional attributes.

Effect of quenching on cookability of some food legumes

The cooking time of three varieties of cowpea ( Vigna unguiculata) were determined by sudden and rapid decrease in the temperature (quenching) of boiling cowpea seeds, by the addition of water at a lower temperature. The varieties of cowpea used were, ‘Sokoto white’, ‘Potesco white’ and ‘Ife brown’. The results showed that quenching with water at a temperature of about 62 °C produced the maximum reduction in the cooking time for all the varieties. ‘Sokoto white’ which exhibited the longest cooking time among the cowpea varieties considered showed about 29% reduction in total cooking time while ‘Ife brown’ with the shortest cooking time showed a percentage reduction of about 13%. When the study was extended to another legume, pigeon pea ( Cajanus cajan) which has a very long cooking time relative to most cowpea varieties, a 40% reduction in cooking time was observed. However, cooking the varieties with trona, ‘Sokoto white’ and ‘Ife brown’ showed 26% and 30% reduction in cooking time respectively, while the pigeon pea showed 25% reduction.

Cyclic fatty acids in sunflower oils during frying of frozen foods with oil replenishment

AbstractFrying of frozen foods has become popular because it considerably reduces cooking time. Polymers and cyclic fatty acid monomers (CFAM) formed during frying are potentially toxic and therefore their production should be minimized. Twenty discontinuous fryings of different frozen foods were carried out over ten consecutive days, in sunflower oil (SO) and in high‐oleic acid sunflower oil (HOSO), by adding fresh oil after each frying to bring the volume of the fryer oil back to 3 L. CFAM methyl ester derivates were hydrogenated, isolated, concentrated and quantified by HPLC using a reverse‐phase column, followed by gas chromatography. After 20 fryings, significantly higher contents of polar material, polymers and CFAM (all p <0.001) were found in SO than in HOSO. Bicyclic compound formation was four times higher in SO (p <0.001). The fat from the fried potatoes presented a polymer content very similar to that of their corresponding oils. The 100‐g rations of the SO‐fried potatoes from the 20th frying supply 49 or 15%, respectively, more polymers and CFAM and 1 mg more bicyclic fatty acids than the 100‐g rations of HOSO‐fried potatoes. Because digestion and absorption of polar material, polymers and CFAM occur, the data clearly show the advantageousness and advisability of frying with HOSO rather than SO.

Sodium Bicarbonate as Pretreatment for Reducing Cooking Time of Soydal

Experiments on cooking characteristics of soydal was performed using different cooking treatments viz., normal boiling, cooking with additive salts, pressure cook-ing to explore the feasibility of using such dal in the preparation of broth. The results indicated that the optimum cooking time of soydal can be successfully reduced from 142 min by normal boiling to 69 min by preheating and boiling in I% sodium bicarbonate (NaHCO,) and II min by preheating and pressure cooking in 1% NaHCO, for the preparation of good quality broth thus reducing time and energy in cooking considerably

Nutritional composition of chickpea ( Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods

The effects of microwave cooking and other traditional cooking methods such as boiling and autoclaving on the nutritional composition and anti-nutritional factors of chickpeas ( Cicer arietinum L.) were studied. Cooking treatments caused significant ( P < 0.05 ) decreases in fat, total ash, carbohydrate fractions (reducing sugars, sucrose, raffinose and stachyose, while verbascose was completely eliminated after cooking treatments), antinutritional factors (trypsin inhibitor, haemagglutinin activity, tannins, saponins and phytic acid), minerals and B-vitamins. Cooking treatments decreased the concentrations of lysine, tryptophan, total aromatic and sulfur-containing amino acids. However, cooked chickpeas were still higher in lysine, isoleucine and total aromatic amino acid contents than the FAO/WHO reference. The losses in B-vitamins and minerals in chickpeas cooked by microwaving were smaller than those cooked by boiling and autoclaving. In-vitro protein digestibility, protein efficiency ratio and essential amino acid index were improved by all cooking treatments. The chemical score and limiting amino acid of chickpeas subjected to the various cooking treatments varied considerably, depending on the type of treatment. Based on these results, microwave cooking is recommended for chickpea preparation, not only for improving nutritional quality (by reducing the level of antinutritional and flatulence factors as well as increasing in-vitro protein digestibility and retention rates of both B-vitamins and minerals), but also for reducing cooking time.

The Physical Properties of Micronised Lentils as a Function of Tempering Moisture

Micronisation (infrared heat treatment) following tempering (conditioning) is an effective means of reducing cooking time in grain legumes such as lentils. However, the physical, physico-chemical and chemical changes that bring about this desirable change in the lentils have not been extensively investigated. The objective of this study was to investigate the physical changes occurring in lentils as a result of micronisation at different moisture contents. Lentils were tempered to a range of moisture contents (17–45%) and micronised under an electric microniser to return them to their initial moisture content (13%). Control samples were tempered to the same moisture contents but were air-dried (at 40 °C). Changes in the density and apparent elastic modulus (of a collection of grains) of the processed lentils were measured, as was the diffusion coefficient of moisture into them. Porosity of the micronised lentils increased with increasing tempering moisture, up to approximately 25%, arising from void creation induced by evaporation of moisture. However, porosity decreased at higher tempering moisture contents, presumably due to filling of voids by amylose from partially gelatinised starch granules. Changes in the porosity of air-dried lentils were slight. Apparent elastic modulus of the micronised lentils was essentially unaffected by tempering conditions. The rewetting coefficient of the micronised lentils was significantly greater than that of air-dried lentils, and the difference increased as tempering moisture content was increased. Diffusion coefficients of moisture within the lentils were strongly dependent on tempering moisture content, increasing as tempering moisture increased. The results indicate that rate of hydration of the lentils (a factor in cooking time reduction) depends on the physico-chemical changes brought about by heat and moisture during micronisation as well as on the increase in porosity.

The enrichment of Asian noodles with fiber‐rich fractions derived from roller milling of hull‐less barley

AbstractFiber‐rich fractions (FRF) derived from roller milling of waxy (W) and high amylose (HA) starch hull‐less barley genotypes were evaluated for suitability as functional ingredients in fresh and dried white salted (WSN) and fresh yellow alkaline (YAN) noodles. FRF‐W and FRF‐HA both contained over 300 g kg−1 dietary fiber, and over 200 g kg−1 of β‐glucans. Replacement of 250 g kg−1 Canada Prairie Spring White (cv AC Vista) wheat patent flour with the FRF posed no problems in noodle processing, although water absorption had to be substantially increased. All three noodle types enriched with the FRF were significantly darker and contained more brown specks than the wheat flour control noodles. The presence of the FRF reduced cooking time of fresh YAN and WSN by ∼50%. The addition of FRF improved cooked YAN texture, as evidenced by increased firmness and resistance to compression. FRF‐enriched fresh WSN were comparable to the wheat flour control noodles for those parameters, whereas enrichment of dry WSN by FRF imparted less firmness and less chewiness. FRF‐enriched fresh YAN and WSN offer consumer convenience due to shorter cooking time, improved nutritional quality and acceptable cooking quality. These features might make FRF‐enriched noodles sufficiently attractive to health‐conscious consumers to overcome the negative effects of color and appearance Copyright © 2005 Society of Chemical Industry

Combined ohmic and plate heating of hamburger patties: quality of cooked patties

Combined ohmic and conventional cooking of hamburger patties has recently been patented as a new method of cooking. The method is based on passing electric current through the meat patties causing internal heat generation. It has been found to reduce cooking time up to half the time usually required in conventional cooking. However, the effect of applying ohmic cooking on the quality of cooked patties is not known yet. This work summarises the experimental investigation made on the quality of hamburger patties cooked by conventional and ohmic-assisted cooking. Several properties of the patties cooked by the two methods were tested such as mechanical properties, oil and moisture contents. The results showed insignificant differences in the properties of the patties cooked by the two methods. It was concluded that ohmic heating has no effect on the quality of the cooked hamburger, which was also confirmed by non-expert tasting.

Qualidade tecnológica de grãos de genótipos de feijoeiro cultivados em diferentes ambientes

No procedimento de registro e muitas vezes de proteção de novo cultivar de feijão, certas exigências de mercado têm de ser atendidas e, entre elas, tão importantes quanto à produtividade e à resistência a doenças, está a qualidade tecnológica do produto (grão) comercializado, que vai chegar ao consumidor final. Desse modo, em um programa de melhoramento, visando ao processo de aceitação do novo cultivar no comércio, deve-se observar a importância da seleção de genótipos que apresentem tanto o tempo de cocção reduzido, com tegumentos que não se partam durante o cozimento, como também a alta expansão volumétrica após o cozimento. O objetivo deste trabalho foi avaliar a qualidade tecnológica de dezenove genótipos de feijoeiro que compuseram os experimentos regionais (7 locais; 12 experimentos) para determinar o Valor de Cultivo e Uso (VCU), nas épocas da seca, de inverno e das águas em 2000, no Estado de São Paulo, bem como as diferenças entre os genótipos e as correlações existentes nos caracteres avaliados. As avaliações revelaram que as condições locais de obtenção dos grãos para análise de qualidade tecnológica influenciam nos resultados e na diferenciação entre os genótipos, indicando alta interação Genótipo x Ambiente. Também reportaram que os genótipos FT-Porto Real, IAPAR-80, PF902998, FT901909 e o GenC97-10 foram superiores aos padrões correspondentes quanto ao tempo de cocção. O uso de seleção precoce com base em correlações fenotípicas existentes entre os caracteres não é expressiva devido a sua baixa/média magnitude.

Physicochemical traits of Dekoko (Pisum sativum var. abyssinicum) seeds.

Dekoko (Pisum sativum var. abyssinicum) has high appreciation for its taste and obtains a premium price in local markets compared to Ater (Pisum sativum var. sativum). However, data on the physicochemical traits of Dekoko seeds were lacking. This paper reports on the physicochemical features of Dekoko and compares the results with that of Ater. Seed weight and seed volume were 36 and 30%, respectively, higher in Ater, while water absorption, percent seed swelling, and percent husk were higher in Dekoko. Cooking time was shorter for Dekoko than Ater seeds. Decortication reduced cooking time on average by 39 and 45 min in Dekoko and Ater, respectively. Cotyledon flour of Dekoko contained 251 g crude protein, 19 g fat, 31.7 g total sugars, 370 g starch, and 130 g neutral detergent fiber per kilogram DM. These traits were significantly higher in Dekoko than in Ater, except for starch, which was higher in the latter. Arginine, asparagine, and glutamine occurred in larger proportions, and collectively contributed about 39% to the total amino acids in both varieties. Lysine contributed about 7%, while sulfur containing amino acids constituted about 3.0 and 2.3% of the total amino acids in Dekoko and Ater, respectively. Ca and Mg were higher in Ater, while P was higher in Dekoko. Based on the observations it was concluded that Dekoko is a suitable supplementary protein source for a cereal-based diet.

Heat Transfer Properties, Moisture Loss, Product Yield, and Soluble Proteins in Chicken Breast Patties During Air Convection Cooking

Chicken breast patties were processed in an air convection oven at air temperatures of 149 to 218 C, air velocities of 7.1 to 12.7 m3/min, and air relative humidities of 40 to 95%. The air humidity was controlled via introducing steam into the oven. The patties were processed to a final center temperature of 50 to 80 C. Heat flux, heat transfer coefficient, moisture loss in the cooked chicken patties, the product yield, and the changes of soluble proteins in the product were evaluated for the cooking system. During cooking, heat flux varied with the processing time. Heat flux increased with increasing air humidity. The effective heat transfer coefficient was obtained for different cooking conditions. Air humidity in the oven affected the heat transfer coefficient. The moisture loss in the cooked products increased with increasing the final product temperature and the oven air temperature. The soluble proteins in the cooked patties decreased with increasing the final product temperature. Increasing humidity increased heat transfer coefficient and therefore reduced cooking time. Reducing oven temperature, reducing internal temperature, and increasing air humidity increased the product yield. Soluble proteins might be used as an indicator for the degree of cooking. The results from this study are important for evaluating commercial thermal processes and improving product yields.

Effect of processing on water absorption and softening kinetics in chickpea (Cicer arietinumL) seeds

The processing effect on the physical properties of chickpea seeds (kabuli type cv Athenas) is reported. Soaking of chickpea seeds in different solutions (distilled water, 0·5% NaHCO3 and 0·5% CaCl2) is characterised by a rapid water absorption followed by a decrease in the hydration rate to saturation point. An improvement in chickpea softening rate and water absorption during cooking, with previous 12 h soaking in 0·5% NaHCO3, was observed. The presence of Ca2+ ions delayed the softening process in chickpea seeds. Physicochemical changes associated to the soaking and cooking process necessary for reducing cooking time are discussed. The texturometer method was estimated as a suitable objective method for the evaluation of the cooking degree in chickpea seeds. © 1998 Society of Chemical Industry

Micronization pretreatments for reducing the cooking time of lentils

For many grain and grain legume crops, a pretreatment step is often employed prior to processing to improve the quality of the final product. The pretreatment may be tempering, where a uniform specified moisture content in the grain is desired, or soaking, where moisture content is high and unevenly distributed. This study evaluated the effect of moisture contents and reagents as potential pretreatments for micronization (infrared heat treatment) of lentils, the objective being to reduce lentil cooking times. The texture of over-, under- and optimally cooked lentils was defined by sensory methods and by peak force values at 40% compression. As cooking time increased, sensory scores for hardness, chewiness and particle size decreased, as did peak force values. The peak force for optimally cooked lentils receiving no pretreatment was the control used to assess the effectiveness of a given pretreatment. The pretreatments studied were soaking of lentils, tempering of lentils to 20 or 40% moisture with water alone, and tempering to 20 or 40% moisture with solutions of various reagents: sodium salts of carbonate, bicarbonate, phosphate, tripolyphosphate and EDTA, and mixtures of citric and ascorbic acids. For tempering pretreatments, cooking time was reduced as moisture increased, but it was only at 40% moisture that added reagents were effective in reducing lentil cooking times. It was postulated that free water must be available in the cotyledon to allow reagents in the tempering water to reduce cooking time beyond that attainable with water alone. Potential reagents for tempering solutions used as successful micronization pretreatments were 2% sodium tripolyphosphate, mixtures of 1% citric and 2% ascorbic acid, and 150 ppm disodium EDTA. © 1998 SCI.

Effect of domestic processing on the cooking time, nutrients, antinutrients and in vitro protein digestibility of the African yambean (Sphenostylis stenocarpa).

The effects of processing (soaking, dehulling, fermentation and heat treatment) on the cooking time, protein, mineral, tannin, phytate and in vitro protein digestibility (IVPD) of the African yambean (AYB) were examined. The cooking time ranged from 90-155 minutes. Soaking reduced cooking time by about 50 percent. Soaking for 12 hours was the most appropriate to reduce cooking time, tannin and phytate levels. It improved in vitro protein digestibility (IVPD). Prolonged soaking (24 hours) decreased calcium (Ca) and iron (Fe) values by 19 percent and 35 percent, respectively. Dehulling showed that Ca, Fe, magnesium (Mg) and zinc (Zn) were concentrated in the seed coat of the AYB. The seeds soaked and dehulled retained Mg and Zn. Dehulling reduced tannin but had no significant effect on phytate and the IVPD of the AYB except for seeds soaked for 12 hours before dehulling. Soaking for 24 hours before dehulling significantly increased crude protein content by 16 percent (p < 0.05). Blanching and roasting increased the IVPD by 8-11 percent. Fermentation had no effect on the crude protein, Ca, Fe, Mg and Zn but significantly reduced phytate content of the AYB. Fermentation had no advantage over heat treatment with respect to improving the in vitro protein digestibility of the AYB.

Effect of Manufacturing Conditions on Rheology of Banana Gelified Milk: Optimization of the Technology

ABSTRACTBanana Gelified Milk (BGM) was processed under four operating conditions: cooking time (15–85 min), cooking temperature (65–95°C), starch concentration (7–11 g.L‐1), and carrageenan concentration (2–6 g.L‐1). Rheological measurements were obtained using a concentric cylinder viscosimeter with shear rate ranging from 5 to 80 sec‐1. The consistency coefficient, the flow behavior index, the apparent viscosity and the yield stress were determined and compared to those of BGM prepared by an industrial process. An experimental design with 24 experiments was used to optimize BGM preparation. Proposed mathematical models showed that the apparent viscosity was mainly affected by carrageenan concentration. However, cooking temperature had greatest effect on yield stress. An optimized product was prepared reducing cooking time and temperature. Carrageenan was optimized to 3.5 g.L‐1. This provided a product with good texture and acceptable taste. This was confirmed by sensory evaluation.

Effect of alkaline treatment (‘akanwu’) and supplementary value of corn or crayfish on the protein quality of breadfruit (Treculia Africana)

The effect of treatment and supplementary value of corn (C) or crayfish (CR) on the protein quality of breadfruit (Treculia Africana) flours were studied in eighteen young rats. The 70:30 or 70:15:15 (Protein basis) combinations of breadfruit flours and corn or crayfish or both provided 1.6 g N/100 g diet for the 35 day study. The addition of 'akanwu' to the cooking water reduced cooking time and crude protein and saved fuel. The addition of 'akanwu' and replacement of CR with C was not beneficial as judged by the parameters tested except for the wt. gain and PER. On the other hand, when crayfish was the only source of supplementary protein (30%) to breadfruit cooked without 'akanwu' there were increases in all parameters tested over those with added 'akanwu' except for the N intake, wt. gain, and PER. These results appear to suggest that addition of 'akanwu' to TA was detrimental to its protein utilization and that TA appears to be an economic source of N in areas where it is a staple. Based on the results of this study, one would suggest that the use of 'akanwu' as a tenderizer should be seriously looked into before further use.

REDUCING COOKING TIME, YIELD LOSSES AND ENERGY UTILIZATION OF SALISBURY STEAKS AS AFFECTED BY VARIOUS MEAT EXTENDERS AND MEAT COMPOSITION

A wireless solid state temperature monitoring system (Data Trace Temp, Ball Corporation, Electronic Systems Division, Westminster, CO)* was adapted and modified to monitor and optimize continuous meat cooking operations. The basic unit, a probe, is constructed from a small self-sustained microprocessor encapsulated in a stainless stell housing approximately (1 × 1 in). It is attached to a termistor available in different sizes and thicknesses. The probe's termistor tip is inserted into the center of the product. The preprogrammed probes move with the product through the process, recording temperature at preinstructed intervals, and at the end of the process transfer the stored temperature data to a microcomputer which processes the data as instructed to provide accurate time-temperature records. The cooking time of extended Salisbury steaks in a continuous multipurpose oven (MPO) was found to be reduced as much as 36%, depending on the type and level of the extender, initial moisture and fat levels, and water holding capacity of the product. Fastest cooking was achieved by the Texturized Soy Protein Concentrate (TSPC)(Central Soya) and by the 10% bread crumbs. Initial elevated fat levels accelerated the salisbury steak cooking, and initial elevated moisture content increased the cooking time. The incorporation of meat extenders improved cooking yield. Extending the product with 10% bread crumbs (BC) reduced yield loss to 6.6% of the initial weight. In comparison, all-meat products (unextended meat) could lose up to 24.6% of their initial weight. A 10% TSPC steak showed an unsignificantly slightly higher yield loss of 8.1%; however, it exhibited superior texture and the least amount of fracture damage in handling. Elevated fat levels increased the yield loss of the various products tested. A direct relatinship was found between moisture loss and cooking time which may be explained by the heat loss in the evaporating water. Energy calculations indicated that in all-meat products, of the total heat input to the product, up to 67% is used to evaporate moisture. The heat loss prolongs the cooking process, where the evaporated moisture is a major factor in the yield loss. In products extended with 10%TSPC, only 20.86% of the energy input is used to evaporate water, resulting in reduced cooking time. No such correlation was found between fat loss and reduced cooking time.

Influence of pretreatment on cooking quality parameters of dry food legumes

AbstractThe effects of some pretreatment procedures on end‐use quality of food legumes commonly consumed in the Middle East were examined. Soaking reduced both the cooking time and its variation for all pulses tested. Soaking with NaHCO3 further decreased cooking time for chickpea and lentil but increased it for faba bean. In faba bean and lentil, but not in chickpea, the cooking times of dry and soaked seed were highly correlated. Dehulling also reduced cooking time in lentil. For preparation of the dish Hommos Bitehineh, whole chickpea of the desi type was inferior to the kabuli type but dehulling desi seed improved the quality of the product. Acceptability of Hommos Bi‐tehineh was uninfluenced by seed size but reduced by soaking in NaHCO3.