Nutrient retention in foods after earth-oven cooking compared to other forms of domestic cooking

Kumar, Shailesh; Aalbersberg, Bill

doi:10.1016/j.jfca.2005.06.006

Cited by 33 publications

(18 citation statements)

References 26 publications

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“…The protein contents (%) in cook-vide fillets increased from 98% to 118% due to reduced moisture contents in products after cooking. These values were similar to those reported by Kumar and Aalbersberg (2006) for microwave-cooked fish. However, the differences in protein content values were not statistically significant (p > .05) in function of treatment.…”

supporting

confidence: 91%

Effects of Vacuum Cooking (Cook-Vide) on the Physical-Chemical Properties of Sea Bream Fillets (Sparus aurata)

Andrés-Bello¹,

García-Segovía²,

Martı́nez-Monzó³

2009

Journal of Aquatic Food Product Technology

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Vacuum cooking (cook-vide) may be an option for production of ready-to-eat dishes with high organoleptic quality. It is defined as the cooking process that is carried out under pressures well below atmospheric levels. Due to the decreased pressure, both the boiling points of the water and the moisture in the foods are lowered. Due to the low temperature and oxygen content during the process, cook-vide presents some advantages including preservation of natural color and flavors of the product. In this work, the effects of cooking temperature (70-100ºC), time (3-20 min), and treatments (atmospheric pressure and cook-vide) on Sea Bream fillets were investigated. Changes in weight, water content, fat, protein and color were analyzed. Steam cooking treatments under vacuum conditions did not imply significant changes in compositional and colour attributes, but improved the cooked fillet's appearance and reduced weight loss.

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supporting

confidence: 91%

Effects of Vacuum Cooking (Cook-Vide) on the Physical-Chemical Properties of Sea Bream Fillets (Sparus aurata)

Andrés-Bello¹,

García-Segovía²,

Martı́nez-Monzó³

2009

Journal of Aquatic Food Product Technology

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“…Ground-oven baking, a traditional Pacific cooking style characterized by digging a hole in the ground and making inside a particular stone oven, was not a recommendable cooking method to maintain retinol and carotenoid content as compared, for instance, to microwaving (20-91% retinol retention) (Kumar and Aalbersberg 2006b).…”

Section: Bakingmentioning

confidence: 99%

“…A similar increase in soluble dietary fibre and insoluble dietary fibre has also been reported by Almeida-Costa et al (2006) when legumes were cooked and lately freezedried. This increase in DF, after boiling, has been explained (Kumar and Aalbersberg 2006a) by the formation of resistant starch in the samples; this resistant starch formed upon cooking becomes analytically associated with non-starch polysaccharides, which is one component of dietary fibre. Other authors also reported increases in total dietary fibre even after the correction of the analytical results by removing the results of resistant starch and when resistant starch is considered as dietary fibre (Kutos et al 2003).…”

Section: Boilingmentioning

confidence: 99%

“…On the contrary, steam cooking lead to slight losses, less than 8%, of the total dietary fibre upon cooking. This loss could be attributed, according to Kumar and Aalbersberg (2006a), to the water loss into the drippings. In that way, it has been reported that pressure cooking has a pronounced effect on reduction of chemical components of insoluble dietary fibre.…”

Section: Steaming and Pressure Cookingmentioning

confidence: 99%

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Effect of domestic processing on bioactive compounds

et al. 2007

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“…In vitro protein digestibility, protein efficiency ratio and essential amino acid index are improved by all cooking treatments [16,20]. Microwave cooking caused lesser losses in B vitamins [20,40,44,45] and minerals [16,20] as compared to the other cooking methods. Based on literature, microwave cooking can be recommended for legume preparation [16,20,42], not only for improving nutritional quality, but also for reducing the cooking time.…”

Section: Discussionmentioning

confidence: 99%

Processing of food legumes: a boon to human nutrition

Satya

Kaushik

Naik

2010

Mediterr J Nutr Metab

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Food legumes are widely consumed all over the world on account of their high nutritive value. These days legumes are greatly consumed on account of their therapeutic value in various lifestyle diseases such as diabetes and cancer. However, legumes contain several antinutritional factors in the raw seeds that need to be reduced by processing so as to enhance the digestibility and nutritive value. This review discusses the effect of common processing techniques viz ordinary cooking, pressure-cooking, microwave cooking, germination and soaking on the nutritional parameters and the antinutrients. A combination of the above techniques and also the effect of additives (such as citric acid, sodium bicarbonate used during processing) on the nutritional quality of the legumes has also been done. A comparison of the various techniques hence allows for the selection of the best processing technique that enhances the nutritional value with minimum loss of nutrients and maximum reduction in antinutrients. Extensive literature review demonstrates that in most cases such processing methods lead to considerable enhancement in the nutritional status of the prepared food legume. It is concluded that amongst all the processing techniques germination is the best one as it significantly enhances the nutritional value of legumes. For example, increase in content and bioavailability of minerals, vitamins, digestibility and decrease in antinutrients during germination is well established. Similarly, cooking treatments (ordinary cooking, pressure-cooking and microwave cooking) in addition to improving the digestibility lead to a considerable decrease in the antinutrients. Microwave cooking could be recommended for legume preparation, not only for improving nutritional quality (better retention rates of both B-vitamins and minerals, reduction in the level of antinutritional factors as well as increase in vitro protein digestibility), but also for reducing the cooking time. With respect to the whole soaking and cooking processes, the best conditions, which result in minimum vitamin loss, are 9 h soaking in 0.1% citric acid solution or in water and subsequent microwave cooking of the seeds. These conditions are found to be optimal for best retention of other nutrients as well.

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Nutrient retention in foods after earth-oven cooking compared to other forms of domestic cooking

Cited by 33 publications

References 26 publications

Effects of Vacuum Cooking (Cook-Vide) on the Physical-Chemical Properties of Sea Bream Fillets (Sparus aurata)

Effects of Vacuum Cooking (Cook-Vide) on the Physical-Chemical Properties of Sea Bream Fillets (Sparus aurata)

Effect of domestic processing on bioactive compounds

Processing of food legumes: a boon to human nutrition

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