Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by steaming and Sous-vide

Ilić, Jovan; Tomašević, Igor; Đjekić, Ilija

doi:10.1016/j.ijgfs.2022.100549

Cited by 11 publications

(2 citation statements)

References 52 publications

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“…Analog E differed from the other samples since it was consumed with higher chewing rates. Other studies focusing on the cooking influence on meat oral processing found larger differences for these parameters (Djekic et al, 2021; Ilic et al, 2022b). That was also the case with food of different structures and mechanical properties (Aguayo‐Mendoza et al, 2019), as well as with the wide variety of foods consumed in everyday life (Forde et al, 2013).…”

Section: Resultsmentioning

confidence: 88%

Beef and plant‐based burgers' mastication parameters depend on texture rather than on serving conditions

Ilić

Đjekić

Tomašević

et al. 2023

Journal of Texture Studies

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Previous studies dealing with plant-based meat analogs confirmed the potential of oral processing methods to identify options for improving those products. Knowing that sensory perception can be influenced by adding condiments, this short communication aimed to investigate the texture and oral processing of four plant-based burger analogs and a beef burger when consumed in portions or as part of model meals with buns and sides. Texture profile analysis indicated that beef burgers and analog E were the toughest. Two analogs (B and S) showed textures close to beef, while one (analog D) displayed significantly lower values for hardness, toughness, cohesiveness, and springiness. The instrumental data was only partly reflected in the mastication parameters. Adaptations in mastication behavior were expected, but differences between the plant-based analogs were smaller than anticipated, although clear differences were observed for consumption time, number of chews and number of swallows. On the whole, mastication patterns concurred within different consumption scenarios (portions, model burgers), and significant correlations with instrumental texture were obtained.beef burger, burger portions and model meals, oral processing, plant-based burger analogs, texture

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Section: Resultsmentioning

confidence: 88%

Beef and plant‐based burgers' mastication parameters depend on texture rather than on serving conditions

Ilić

Đjekić

Tomašević

et al. 2023

Journal of Texture Studies

Self Cite

View full text Add to dashboard Cite

show abstract

“…Recently, the water heating and circulating method has gained popularity and gradually spread throughout the world because of its ability to preserve the original flavor of the ingredients as well as being healthier. A key design element of this method is the utilization of a temperature control method and effective water circulation to retain the original flavor of the food ingredients [4]. As of now, water heating and circulating is performed using a Sous-Vide Cooker to cook ingredients at a stable water temperature, and there are related Sous-Vide Cooker products on the market, such as SIRMAN and LAICA, etc.…”

Section: Introductionmentioning

confidence: 99%

Water Heating and Circulating Heating System with Energy-Saving Optimization Control

2023

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Over the past few years, due to an aging population and a longer life expectancy, traditional high-oil, high-calorie, and high-temperature culinary concepts have been widely replaced by healthier, low-temperature heating methods. However, while the key device of the Sous-Vide heating system ordinarily operates at full power to achieve the target temperature, pump speed control is not currently considered within the water heating and circulating system framework. This study develops a model for a water heating and circulating system and examines the characteristics of the lowest power point and pump speed. Building upon these results, we present the LPPT control method as a means of optimizing input power for heating. The effectiveness of this method is supported by simulations and experiments, which demonstrate a significant reduction in energy consumption. The control concept calculates the real-time input power based on the input voltage and current, and it can achieve the most efficient input power by perturbing the pump speed. It is demonstrated that applying LPPT to daily pot capacity reduces the Sous-Vide Cooker’s input power by up to 17% and achieves efficiency optimization control by removing the need to calculate the foods and other parameters of the water heating and circulating system environment.

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Effects of Cooking Methods and Oils on Bioactive Compounds, Sensory and Textural Properties of Yellow-Fleshed Potatoes (Solanum tuberosum L.)

Uslu,

Coruk,

Baltacioğlu

et al. 2024

Potato Res.

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Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by steaming and Sous-vide

Cited by 11 publications

References 52 publications

Beef and plant‐based burgers' mastication parameters depend on texture rather than on serving conditions

Beef and plant‐based burgers' mastication parameters depend on texture rather than on serving conditions

Water Heating and Circulating Heating System with Energy-Saving Optimization Control

Effects of Cooking Methods and Oils on Bioactive Compounds, Sensory and Textural Properties of Yellow-Fleshed Potatoes (Solanum tuberosum L.)

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