Comparison of the nutritional quality of sous vide and conventionally processed carrot and Brussels sprouts
نویسندگان
چکیده
Background and motivations of the work: In the last years, the “sous-vide” technique is increasingly gaining interest in both catering trade and in gastronomy. In such system of processing, foodstuffs are heated in a vacuum-packed container followed by rapid chilling and storage at 0-3 °C. Therefore, the lack of exposure to exogenous water and oxygen would be expected to preserve losses of antioxidants of vegetables due to leaching and oxidation. As this heat treatment is mild, most research has concentrated on the safety aspects, whereas few studies have tried to confirm the suggested nutritional advantages. Recent studies seem to defy the notion that processed vegetables have lower nutritional quality than the raw ones, especially when the antioxidant capacity and profile are considered. In addition, different heating processes have different effect on such parameters depending on the vegetable composition. In the present study the influence of the sous-vide technique on the nutritional quality of two vegetables (carrot and Brussels sprout) is analyzed and compared to oven steaming, a cooking practice commonly used in catering operation.
منابع مشابه
Nutritional advantages of sous‐vide cooking compared to boiling on cereals and legumes: Determination of ashes and metals content in ready‐to‐eat products
In order to guarantee the highest quality of ready-to-eat cereals and legumes, two different cooking methods have been applied: traditional cooking and sous-vide. Ashes and metals content (magnesium, potassium, iron, zinc, and copper) has been determined and compared in 50 samples of red lentils, peas, Borlotti beans, pearl barley, and cereals soup. All the samples cooked with sous-vide showed ...
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