Nutritional advantages of sous‐vide cooking compared to boiling on cereals and legumes: Determination of ashes and metals content in ready‐to‐eat products

Abstract

In order to guarantee the highest quality of ready-to-eat cereals and legumes, two different cooking methods have been applied: traditional cooking and sous-vide. Ashes and metals content (magnesium, potassium, iron, zinc, and copper) has been determined and compared in 50 samples of red lentils, peas, Borlotti beans, pearl barley, and cereals soup. All the samples cooked with sous-vide showed a significant increase in the content of minerals with the exception of potassium in cereal soup, iron in Borlotti beans, and magnesium in pearl barley. Ash content increased in legumes and in cereal soup cooked with sous-vide method. The higher different ashes concentration between total samples cooked with traditional cooking and with sous-vide was registered in zinc (+862 mg), iron (+314 mg), potassium (+109 mg), and copper (+95 mg). Sous-vide is preferred as it provides products with a higher concentration of metals compared to the ones cooked with traditional cooking. K E Y W O R D Sashes, cereals, legumes, minerals, sous vide, traditional cooking | INTRODUCTIONHealth is widely regarded as the essential benefit/resource and it is defined as a state of physical, mental, and social well-being achieved by a balanced diet and regular physical activity (WHO, 1948). As the human body needs the right amount of nutrients and bioactive compounds, that is nutraceuticals, a varied diet is required to prevent nutritional and metabolic imbalances (Kalt, 2005;Leong et al., 2013;Nabavi, Russo, Daglia, & Nabavi, 2015).Nowadays, it is important to know not only the type of food that should be consumed, but also the technological and conservation treatments which are preferable in order to assume food with high nutritional values (Li et al., 2016;Ramos dos Reis et al., 2015) and hygienically processed. Moreover, growing number of health-conscious consumers are focusing their attention on food choices even if they lack of time to prepare fresh vegetable dishes and opt for ready-to-eat replacements.Cooking is the main treatment that foods undergo, which has the aim of prolonging storage time, providing an inviting aspect and color, destroying microorganisms and deactivating anti-nutrients or toxic substances naturally present in raw product and of im- Sous-vide packaging prevents the direct contact between food and oxygen reducing the oxidation of pigments such as chlorophyll and carotenoids. Moreover, it improves food security and it allows longer storage of the prepared food.Finally, sous-vide offers greater advantages among cooking methods to which vegetables can be exposed including the conservation of nutritional values, the quality and safety of the food, and a more attractive flavor (García-Segovia et al., 2007Iborra-Bernad et al., 2015.Given this background, the aim of the present study is to evaluate the influence of the cooking methods (traditional boiling and sousvide) on ashes and metals content, which are, respectively, measure of the total amount of minerals and measure of the amount of specific inorganic components...

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