Influence of cooking conditions on organoleptic and health-related properties of artichokes, green beans, broccoli and carrots

Guillén, Silvia; Mir-Bel, Jorge; Oria, Rosa; Salvador, María Luisa Esteban

doi:10.1016/j.foodchem.2016.08.067

Cited by 73 publications

(58 citation statements)

References 35 publications

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“…Hardness of vegetables can be modified by the method chosen for the cooking process. In this study, hardness of pumpkin was lower than that of other produce, such as broccoli and carrot, when cooked in water for about 20 minutes (Guillén et al 2017).…”

Section: Resultsmentioning

confidence: 48%

Relation between physicochemical characteristics and sensory profiles of cooked pumpkin varieties

Moreira

Egea

2019

Emir J Food Agric

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Since pumpkin is a widely consumed vegetable in the human diet, this study aimed to evaluate the relation between physicochemical characteristics and sensory profiles of pumpkin varieties. Samples were coded as follows: PS is the scented pumpkin (PS01, PS02, PS03), MP is the moranga pumpkin (MP01), HP is the hybrid pumpkin (HP02, HP03, HP12), and CP is the commercial hybrid Tetsukabuto pumpkin. Pumpkin varieties were evaluated as to total titratable acidity, pH, soluble solids, carotenoid content, cooking time, color, hardness, descriptive sensory analysis, preference, and purchase intention (affective sensory analysis). Consumers’ profiles were evaluated by an online questionnaire. The highest values of total soluble solids and scores for sweet taste in the sensory evaluation were shown by PS02 and CP. The former exhibited the highest carotenoid content (172.88 mg 100g-1) while the hybridization process resulted in pumpkins (HP02, HP03 and HP12) with the lowest total carotenoid content (50.94-51.90 mg 100g-1). All pumpkin varieties were mostly yellow (positive b* value). The consumers’ profile shows their preference for small fruits (mass between 1.0 and 1.5 kg) that are peeled and whose pulp is orange. Association between the descriptive test and the preference one showed that orange pumpkins were prefered by the sensory panel. The sensory profile and physicochemical characteristics are important tools to the production of hybrids and breeding of genetic pumpkin varieties. This is a field of research that has grown lately and may result in higher productivity and quality of this vegetable.

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Section: Resultsmentioning

confidence: 48%

Relation between physicochemical characteristics and sensory profiles of cooked pumpkin varieties

Moreira

Egea

2019

Emir J Food Agric

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“…Therefore, antioxidant properties especially those with radical scavenging activities, are very important because of the deleterious roles of free radicals in foods and biological systems (Gülçin, ; Soengas et al ., ). Regular consumption of food of plant origin is associated with a decreased incidence of various diseases, such as cardiovascular disease, cancer, neurodegenerative diseases and diabetes (Amić et al ., ; Guillén et al ., ).…”

Section: Introductionmentioning

confidence: 97%

Broccoli seed extracts but not sulforaphane have strong free radical scavenging activities

Zou

Yuanfeng

Shen

et al. 2017

Int J of Food Sci Tech

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The abilities of broccoli seed extracts and purified sulforaphane (SF) to scavenge 2,2 0 -azinobis [3-ethylbenzothiazoline-6-sulphonate] (ABTS •+ ), 2,2-diphenyl-1-picrylhydrazyl (DPPH • ) and superoxide anions were studied. The free radical scavenging activities of broccoli seed extracts had no exact correlation with SF content, indicating that SF was not the main antioxidant component. The broccoli seed extracts were separated by high-speed countercurrent chromatography to obtain purified SF, which showed dosedependent free radical scavenging activities in the DPPH • and ABTS •+ assays, but its activities were weaker to those of ascorbic acid. The same trend was observed in the chemiluminescence assay. The results showed that broccoli seed extracts had strong free radical scavenging activities that were not attributable to SF.

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“…However, contrasting results have been reported due to the process conditions and the type of samples. Guillén et al . found a colour improvement on broccoli, green beans, artichokes and carrots when they were cooked by water immersion at a temperature below 100 °C, in comparison to the boiled ones.…”

Section: Introductionmentioning

confidence: 99%

“…[6][7][8] However, contrasting results have been reported due to the process conditions and the type of samples. Guillén et al 9 found a colour improvement on broccoli, green beans, artichokes and carrots when they were cooked by water immersion at a temperature below 100 ∘ C, in comparison to the boiled ones. When the same vegetables were vacuum-packaged (sous-vide), a further improved retention of phytochemicals and antioxidant properties was showed.…”

Section: Introductionmentioning

confidence: 99%

Application and optimisation of air–steam cooking on selected vegetables: impact on physical and antioxidant properties

et al. 2017

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Influence of cooking conditions on organoleptic and health-related properties of artichokes, green beans, broccoli and carrots

Cited by 73 publications

References 35 publications

Relation between physicochemical characteristics and sensory profiles of cooked pumpkin varieties

Relation between physicochemical characteristics and sensory profiles of cooked pumpkin varieties

Broccoli seed extracts but not sulforaphane have strong free radical scavenging activities

Application and optimisation of air–steam cooking on selected vegetables: impact on physical and antioxidant properties

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