Effect of Various Cooking Methods Upon Subjective Qualities and Nutritive Valuer of Vegetables

Brinkman, E.; Halliday, Evelyn G.; Hinman, W. F.; Hamner, R. J.

doi:10.1111/j.1365-2621.1942.tb17653.x

Cited by 15 publications

(10 citation statements)

References 8 publications

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“…The results obtained in the present study are in good agreement with those recently reported by Olliver (1941) ;Brinkman, Halliday, Hinman, and Hamner (1942) ; and Woodruff and Scoular (1942) on the effect of various cooking procedures on the retention of those nutrients studied in common in the investigations.…”

Section: Discussionsupporting

confidence: 95%

INFLUENCE OF COOKING PROCEDURE UPON RETENTION OF VITAMINS AND MINERALS IN VEGETABLES¹

Oser¹,

Melnick²,

Oser³

1943

Journal of Food Science

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The nev-er developments in the field of nutrition have indicated that some of the most important elements in our diets, invisible and undetectible by the senses of taste and smell, are lost during the cooking of foods. These are the vitamins and the essential minerals. Prior to these newer developments, the primary function of cooking was to prepare foods in an edible form. In order to preserve the nutritive value of foods, the cook must now look to the nutritionist to ascertain what effects the various operations in the preparation and cooking of foods may have upon the retention of the vitamins and minerals and how these procedures can be so modified as to retain these essential nutrients to the maximum without sacrifice of palatability and appearance.Most of the studies in this field have been concerned solely with vitamin C losses. This v-as due to the availability of a chemical method for ascorbic acid analysis while the laborious, costly, and less precise biological procedures were required for the assay of the other vitamins. With the advent of rapid and inexpensive chemical and microbiological test methods, attention was directed toward evaluating the fate of nutrients other than ascorbic acid in cooked foods. These studies, reviewed by Kohman (19421, were confined to a limited number of factors in one or two different typesThe present study was undertaken to determine the difference in degree of retention of vitamins and minerals as affected by variations in culinary methods. Analyses were conducted for the carotene, thiamin, ascorbic acid, riboflavin, nicotinic acid, iron, calcium, and phosphorus contents of four representative vegetables before and after cooking.The typical vegetables selected were peas, potatoes, carrots, and broccoli representing, respectively, legumes, tubers, roots, and in the last case, leaves, stems, and flowers. Purchases mere made in the open market of the freshest vegetables obtainable during the midsummer season. The cooking experiments were conducted on the same mornings that the purchases were made.Two cooking methods were used, one concerned simply with the preparation of the vegetables in edible form, the other based on a procedure designed also to favor retention of the essential nutrients without sacrifice of palatability. For convenience, the first will be referred to in the present study as the "old-fashioned" procedure and the other as the "new-improved'' method of cooking. In the case of the old-fashioned method large proportions of water v-ere used to show the results obtained when no care is observed in the direction of preserying the nutritive elements, as in the of foods.'This study is one of a series, sponsored by the Westinghouse Electric and Manufacturing Company, Mansfield, Ohio, as part of its Health for Victory Club program. 115

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Section: Discussionsupporting

confidence: 95%

INFLUENCE OF COOKING PROCEDURE UPON RETENTION OF VITAMINS AND MINERALS IN VEGETABLES¹

Oser¹,

Melnick²,

Oser³

1943

Journal of Food Science

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“…The latter variety, however, did outrank, by about 50 per cent, heads grown on New York clay loam soil- Gould, Tressler, and King (1936). The portions cooked in the tightly covered kettle, the pressure saucepan, and the steamer contained about the same amount of ascorbic acid as similarly prepared samples reported by Brinkman, Halliday, Hinman, and Hamner (1942) and by Wellington and Tressler (1938) ; the boiled samples were close to the average reported by Brinkman et al (1942), but were congiderably lower than that reported by Mayfield and Richardson (1940) for the Danish Ballhead variety. It should be pointed out, however, that agreement among cooked samples may not be maintained to this extent when further work is reported, for at present all of the samples for which there is sufficient cooking data to permit comparison have originally contained less than 65 mg. of ascorbic acid per 100 grams of vegetable.…”

Section: Discussion O F Resultssupporting

confidence: 68%

“…The average deviations from the means were 2 to 3 for four of the methods, 2 0.3 for one, and -t 5 for the other. These deviations are practically the same as those of Brinkman et al (1942). If similar conditions held for the Marion Market and Danish Ballhead varieties, it would seem therefore that all of the difference within the cookings by the open-kettle method can be accounted for by uncontrolled factors in the cooking method, but that part of the variation within each of the other methods must be due to some other factor as yet unidentified.…”

mentioning

confidence: 59%

EFFECTS OF DIFFERENT METHODS OF COOKING ON THE ASCORBIC ACID CONTENT OF CABBAGE¹

Noble

Waddell

1945

Journal of Food Science

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Cabbage, even when cooked, is generally considered a good source of ascorbic acid, but very little work has been done to compare the various common methods of cooking as to their relative efficiency in retaining this vitamin. Brinkman, Halliday, Hinman, and Hamner (1942) reported that with coarsely shredded samples, cooking in a tightly covered pan retained in the solid portion an average of 61, in a pressure saucepan 53, and in an open kettle 40 per cent of the ascorbic acid originally present in the raw sample. Wellington and Tressler (1938), on the other hand, report retentions of only 24 and 22 per cent when finely shredded cabbage was steamed or boiled, and 58 and 38 per cent when quartered cabbage was steamed and boiled. Olliver (1941) agreed in general with the last figures, for she obtained retentions of 52 and 35 per cent when quartered cabbage was steamed and boiled, respectively.The present paper reports data from which comparisons among the following cooking methods can be made : boiling in an open and (to a limited extent) in a loosely covered pan, cooking in a tightly covered pan, in a pressure saucepan, and steaming.

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“…Our results, on the other hand, indicate that steamed broccoli had a better texture than boiled broccoli and that the pressurecooked broccoli is less firm than the ideal. Brinkman et al (1942) compared the color, flavor, odor, and texture of seven vegetables cooked by pressure saucepan with vegetables prepared by the &dquo;open kettle&dquo; (boiling) method. Few of their findings agree with our data.…”

Section: Sensory Studiesmentioning

confidence: 99%

“…These studies have ad-dressed such factors as flavor strength (Gordon and Noble, 1959, 1964, quality of color, flavor, texture, etc. (Brinkman, Hal-liday, Hinman, and Hamner, 1942;Kylen, Charles, McGrath, Schleter, West, and Van Dryne, 1960; Gilpin, Sweeney, Chapman, and Eisen, 1959;and Bowman, Page, Remmenga, and Trump, 1971), and more specific details such as tenderness of the outer cylinder and inner core of carrots (Schrumpf and Charley, 1975). These studies differ from each other in the vegetables studied, in the cooking procedures and times used, and in the experimental procedures used to measure sensory qual ity.…”

Section: Introductionmentioning

confidence: 99%

Cookery Methods for Vegetables: Influence on Sensory Quality, Nutrient Retention, and Energy Consumption

Warthesen

Vickers

Whitney-West

et al. 1984

Home Economics Research Journal

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Ten different fresh vegetables were prepared by four cooking methods: boiling, steaming, pressure cooking and microwaving. Vegetables prepared by the dif ferent techniques were evaluated by descriptive sensory analysis using a small, trained group of judges. Ascorbic acid retention and electrical energy consump tion were also measured for each cooking method. No single cooking method consistently produced the product that was judged to be most like the sensory ideal. Vegetables prepared by pressure cooking, steaming, and microwaving typ ically did not differ in ascorbic acid retention. Boiled vegetables generally re tained less ascorbic acid than vegetables prepared by the other methods. The microwave oven and the electric pressure cooker generally used the least amount of energy to cook the foods.

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Effect of Various Cooking Methods Upon Subjective Qualities and Nutritive Valuer of Vegetables

Cited by 15 publications

References 8 publications

INFLUENCE OF COOKING PROCEDURE UPON RETENTION OF VITAMINS AND MINERALS IN VEGETABLES¹

INFLUENCE OF COOKING PROCEDURE UPON RETENTION OF VITAMINS AND MINERALS IN VEGETABLES¹

EFFECTS OF DIFFERENT METHODS OF COOKING ON THE ASCORBIC ACID CONTENT OF CABBAGE¹

Cookery Methods for Vegetables: Influence on Sensory Quality, Nutrient Retention, and Energy Consumption

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Effect of Various Cooking Methods Upon Subjective Qualities and Nutritive Valuer of Vegetables

Cited by 15 publications

References 8 publications

INFLUENCE OF COOKING PROCEDURE UPON RETENTION OF VITAMINS AND MINERALS IN VEGETABLES1

INFLUENCE OF COOKING PROCEDURE UPON RETENTION OF VITAMINS AND MINERALS IN VEGETABLES1

EFFECTS OF DIFFERENT METHODS OF COOKING ON THE ASCORBIC ACID CONTENT OF CABBAGE1

Cookery Methods for Vegetables: Influence on Sensory Quality, Nutrient Retention, and Energy Consumption

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Product

Resources

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INFLUENCE OF COOKING PROCEDURE UPON RETENTION OF VITAMINS AND MINERALS IN VEGETABLES¹

INFLUENCE OF COOKING PROCEDURE UPON RETENTION OF VITAMINS AND MINERALS IN VEGETABLES¹

EFFECTS OF DIFFERENT METHODS OF COOKING ON THE ASCORBIC ACID CONTENT OF CABBAGE¹