Adam Florkiewicz1, Robert Socha1, Agnieszka Filipiak-Florkiewicz2, Kinga Topolska2. 1. Department of Food Analysis and Quality Assessment, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland. 2. Department of Nutrition Technology and Consumption, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland.
Abstract
BACKGROUND: Vegetables are important components of the human diet. The method used to process them is crucial with respect to the nutritional quality of the ready-to-eat product. The present study aimed to assess whether the sous-vide method could represent an alternative for the traditional cooking of Brassica vegetables. RESULTS: The sous-vide method appeared to be the most advantageous technique in relation to the preservation of vitamin C, both directly after processing and during the storage of processed vegetables. Among the studied phytochemicals, p-coumaric and gallic acids were found to be the most stable out of all the vegetables cooked by this method. CONCLUSION: The sous-vide method should be considered as an optimal technique with respect to the thermal treatment of Brassica vegetables.
BACKGROUND: Vegetables are important components of the human diet. The method used to process them is crucial with respect to the nutritional quality of the ready-to-eat product. The present study aimed to assess whether the sous-vide method could represent an alternative for the traditional cooking of Brassica vegetables. RESULTS: The sous-vide method appeared to be the most advantageous technique in relation to the preservation of vitamin C, both directly after processing and during the storage of processed vegetables. Among the studied phytochemicals, p-coumaric and gallic acids were found to be the most stable out of all the vegetables cooked by this method. CONCLUSION: The sous-vide method should be considered as an optimal technique with respect to the thermal treatment of Brassica vegetables.