A comparative study of the nutritional values, volatiles compounds, and sensory qualities of pea pastes cooked in iron pot and clay pot

Abstract

In the current study, the nutritional values, volatiles compounds, and sensory qualities of pea pastes cooked in iron pot and clay pot were compared. Results showed that the iron pot‐cooked pea pastes contained profoundly more iron, total sugar, and starch than the clay pot‐cooked ones, and the effects were found related to iron ion by comparing the results between clay pot‐cooked pastes with and without iron ion addition. Samples prepared with the two utensils demonstrated similar contents of protein, polyphenol, and tannin, but differed in the composition of some volatile alcohols, alkanes, aldehydes, ketones, esters, and organic acids. The clay pot‐cooked samples had higher score of “color,” “mouthfeel,” “taste,” and “overall quality” than the iron pot‐cooked pastes. In conclusion, iron pot can allow the production of iron‐enriched pea pastes whose sensory qualities are remarkably lower than those of the clay pot‐cooked samples but are still in the acceptable range. Practical applications Iron utensil plays an important role in modern food industry due to its durability and convenience to handle. Cooking with iron pot is a simple and useful method of dietary iron fortification for the prevention of iron‐deficiency anemia in developing countries. Pea paste is a popular legume food with high nutritional value and good palatability. Traditional pea paste producers believe cooking with clay pots can give rise to product with more desirable features than using iron pots. However, there were no scientific evidences regarding the effects of cooking utensils on pea paste qualities. It has been proved in the current study that iron pot can allow the production of iron‐enriched pea pastes whose sensory qualities are remarkably lower than those of the clay pot‐cooked samples but are still in acceptable range.

Effect of cooking food in iron pot and with iron ingot on increase in hemoglobin level and iron content of the food

“…The initial literature search resulted in total 123 articles, from which 13 articles were finally included for the systematic review [20][21][22][23][24][25][26][27][28][29][30][31][32]. The PRISMA flow diagram of selection and exclusion of studies is depicted in Figure 1.…”

“…All included studies except one were conducted outside India [20]. Four studies were reported from Cambodia [19][20][21][22], two studies from Malawi [23][24], two from Brazil [25][26], one study each from Ethiopia [27], Benin [28], China [29] and USA [30]. Randomized, non-randomized or basic experimental trials on iron content of food items, published between 1991 to 2020 were included.…”

“…Nine studies were randomized controlled studies which considered change in hemoglobin level as the proxy parameter to assess the change in iron status [18,19,[21][22][23][25][26][27][28]. Of these nine articles, four performed laboratory testing to check for the change in quantity of iron in food cooked using iron-containing cookware [20,24,29,30]. Methodological quality assessment was done for nine randomized control studies (Figure 2 & 3).…”

“…Across all the studies the participants were children, adolescents and women. In the four-laboratory based studies food was cooked in different pots or with iron ingots and difference in iron content was measured [20,24,29,30]. Method used for hemoglobin estimation was Hemocue (point of care testing using digital hemoglobinometer) in six of the studies [21][22][23][26][27][28], hemoglobinometer in one study [25], one study did not mention the method of estimation [19], one study used plasma optical emission spectroscopy [20] and for rest of the studies atomic absorption spectrophotometry method was used [24,26,29,30].…”

Sensory evaluation of dehydrated tomatoes using the proportional odds mixed model

“…The analysis of variance (ANOVA) and the Duncan multiple range test were used to compare the means for color and texture. Xing, Xing, Zhang, Hu, and Liu (), using the one‐way ANOVA and t test, investigated whether cooking in iron pot could have influence on the sensory properties of pea pastes in comparison with cooking in clay pot. However, the standard errors and tests in these classical methods rest on the assumption that the response, conditional on the explanatory variables follows the normal distribution, which it is not the case, for discrete response and in particular for ratings scales with a small number of categories (Christensen & Brockhoff, ).…”