The Effect of Sous-Vide Processing Time on Chemical and Sensory Properties of Broccoli, Green Beans and Beetroots

Vegetables are a natural source of bioactive compounds, however, their content is strongly affected by the preparation methods. The study aimed to find balance between high health-promoting properties, resulting from well-retained minerals content, and sensory properties testing different times sous-vide cooking vegetables at 85 °C. For each vegetable, broccoli, green beans beetroots, three options treatment were individually applied. No effect on dry matter was found for tested vegetables, with exception mass loss beetroots cooked 180 min. results potassium, magnesium, calcium phosphorus determination, confirmed that technique often allows retention these level not lower than in raw vegetables. both broccoli it observed longer processing time, color intensity, case worse consistency. Therefore, proves this method heat reduces preserves desired studied