Influence of boiling, steaming, and sous-vide on oral processing parameters of celeriac (Apium graveolens var. rapaceum)

Ilić, Jovan; Tomašević, Igor; Đjekić, Ilija

doi:10.1016/j.ijgfs.2021.100308

Cited by 15 publications

(16 citation statements)

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“…Texture is an important quality attribute that influences the taste and acceptance of vegetables by consumers . As expected, cooking the carrot caused a reduction in the force necessary to cut the vegetable (Figure ), with a significant difference by the Tukey test ( p < 0.05).…”

Section: Results and Discussionsupporting

confidence: 86%

Artificial Neural Networks for the Evaluation of Physicochemical Properties of Carrots (Daucus carota L.) Subjected to Different Cooking Conditions as an Alternative to Traditional Statistical Methods

Abreu

Lorenço

Ferreira

et al. 2021

ACS Food Sci. Technol.

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The study aimed to evaluate the impact of different cooking methods (sous vide, boiling, and steamed) on the physicochemical properties of carrots (Daucus carota L.). The colorimetric parameters, texture, carotenoid content, and antioxidant capacity of carrots were observed. The steam cooking method proved to be the best method to preserve the concentration of carotenoids and showed a protection of about 40%, regarding the antioxidant capacity, a property also observed in the sous vide method, independent of the time. In terms of texture, the steam cooking method rendered them a greater softness. Moreover, this study corroborates that artificial neural networks (ANNs) can be used as an effective tool for data treatments by grouping according to their similarities. The results obtained with ANN provided the same information when compared to those of the commonly used traditional multivariate statistical techniques considering that the self-organizing maps proved to be easier to visualize and analyze.

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Section: Results and Discussionsupporting

confidence: 86%

Artificial Neural Networks for the Evaluation of Physicochemical Properties of Carrots (Daucus carota L.) Subjected to Different Cooking Conditions as an Alternative to Traditional Statistical Methods

Abreu

Lorenço

Ferreira

et al. 2021

ACS Food Sci. Technol.

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“…Thus, grilled eggplant number of chews and consumption time and zucchini's chews did not differ regardless of the cooking duration. A decreasing trend in the mastication effort can be expected as a consequence of vegetables' softening (Ilic et al, 2021a), but it seems that a limited correlation with mechanical parameters is present. Otherwise, stable correlations between mastication and mechanics were established for some other types of food (Nishinari, Fang, & Rosenthal, 2019).…”

Section: Resultsmentioning

confidence: 99%

“…In the case of eggplant and zucchini, it is also present and related to the compounds present in them, that is, phenols and polyphenols, flavonoids, isoflavones, terpenes, glucosinolates, saponins, steroidal glycol‐alkaloids, and nicotinoid alkaloids (Drewnowski & Gomez‐Carneros, 2000; Gürbüz et al, 2018; Sharma & Kaushik, 2021). However, recent studies showed that vegetables' sensory perception within twinning processes of oral processing is manageable by selecting cooking methods and their parameters (Ilic, Tomasevic, & Djekic, 2021a, 2021b). That is in line with other studies showing that food material properties, mastication, oral destruction and bolus formation are tightly related to the sensory experience (Chen, 2009; Chen & Engelen, 2012; Stokes, Boehm, & Baier, 2013).…”

Section: Introductionmentioning

confidence: 99%

Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by boiling and grilling

Ilić

Tomašević

Đjekić

2021

Journal of Texture Studies

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The present study investigated the influence of boiling and grilling deployed at 15, 30, and 45 min on selected eggplant and zucchini qualities. The colorants present in these vegetables contribute to their attractive appearance while presenting healthbenefit components. This study shows that boiling and grilling differently affected the color properties of the eggplant and zucchini flesh and skin, leading to discoloration. However, the multifactorial mechanisms behind this phenomenon are not yet fully uncovered. Both boiling and grilling caused softening in examined vegetables within cooking prolongation, but different effects were observed. In the case of grilling, large-and small-deformation mechanical parameters established higher values. Thus, grilling produced firmer samples, which was further projected on mastication and dynamic sensory perception. Although there was limited differentiation in mastication parameters, it was observable that grilled products were more mastication-demanding. The number of chews and consumption time provided most of the information and established higher values for short-time cooking treatments and grilling. As a consequence, samples that had longer in-oral exposure times were perceived as bitter (eggplant) or sweet (zucchini). Oppositely, boiled vegetables were juicier. Regardless of the type of vegetable or cooking method, the shortest cooking treatments resulted in products dominantly perceived as firm.

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“…Others have also proved the differences in mastication behavior for various foodstuffs and indicated the possibility of altering it. Examples can be found in the influences of formulation (Oladiran, Emmambux, & de Kock, 2018), cooking treatments (Djekic, Lorenzo, Munekata, Gagaoua, & Tomasevic, 2021; Ilic, Tomasevic, & Djekic, 2021), and the addition of condiments (Van Eck, Wijne, Fogliano, Stieger, & Scholten, 2019) on mastication parameters.…”

Section: Introductionmentioning

confidence: 99%

Ease of mastication index—Quantification of mastication effort using quality function deployment

Ilić

Tomašević

Đjekić

2021

Journal of Texture Studies

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An effort required to masticate a bite of food seems important for a broad group of consumers considering many foodstuffs. Consumers with specific needs (elderly, people with impaired oral functioning) are also interested in ease of mastication.Besides understanding the relationships between mastication and sensory perception, a better insight into foodstuffs' mastication effort is needed to gain vital information when choosing the food and judging its quality. However, there is not much work describing the quantification of mastication effort as a quality grade. Within this research, we: (a) analyzed consumers' demands toward mastication attributes, (b) examined mastication, mechanical, and sensory parameters for nine foodstuffs (meat and dairy products), and (c) developed a quality function deployment model that connects consumers' demands with a multidimensional technical scale, enabling mastication effort quantification through a novel "ease of mastication index" (EMI).As a single-value quality score, EMI answers how much effort must be applied to masticate certain foodstuff. It is a left-sided index (it can have only positive values up to EMI = 1), having the maximal value for creamy cheese (0.96) and minimal (0.40) for fermented sausage in the present study, meaning the latter was the most difficult case study product for mastication. This study's practical application may be seen in the proposed model usage for foodstuffs research and development, bearing in mind ease of mastication. EMI may play an essential role as a novel quality indicator that can be considered crucial for broad and specific consumer groups.

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Influence of boiling, steaming, and sous-vide on oral processing parameters of celeriac (Apium graveolens var. rapaceum)

Cited by 15 publications

References 50 publications

Artificial Neural Networks for the Evaluation of Physicochemical Properties of Carrots (Daucus carota L.) Subjected to Different Cooking Conditions as an Alternative to Traditional Statistical Methods

Artificial Neural Networks for the Evaluation of Physicochemical Properties of Carrots (Daucus carota L.) Subjected to Different Cooking Conditions as an Alternative to Traditional Statistical Methods

Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by boiling and grilling

Ease of mastication index—Quantification of mastication effort using quality function deployment

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