Sous Vide Processing as an Alternative to Common Cooking Treatments: Impact on the Starch Profile, Color, and Shear Force of Potato (Solanum tuberosum L.)

Muñoz, Sergi; Achaerandio, Isabel; Yang, Yalin; Pujolà, Montserrat

doi:10.1007/s11947-016-1857-0

Cited by 15 publications

(9 citation statements)

References 31 publications

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“…It is well known that sous-vide (or in-pack cooking) is widely applied in restaurants and in catering, because it improves the texture, color and flavor of meat and vegetable foodstuffs due to two factors: the absence of oxygen inside the pack and the mild heat treatment applied [ 29 , 30 , 31 , 32 ].…”

Section: Resultsmentioning

confidence: 99%

Impact of Mild Oven Cooking Treatments on Carotenoids and Tocopherols of Cheddar and Depurple Cauliflower (Brassica oleracea L. var. botrytis)

et al. 2021

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The effect of steam and sous-vide oven procedures on liposoluble antioxidants of colored cauliflower (orange and purple) was assessed for the first time and compared with domestic practice (boiling). In raw samples, the total carotenoid content was 10-fold higher in Cheddar than in Depurple (20.9 ± 2.1 vs. 2.3 ± 0.5 mg/kg dry weight), whereas the level of tocopherols was similar (28.5 ± 4.4 vs. 33 ± 5.2 mg/kg dry weight). The Cheddar liposoluble antioxidant matter contained violaxanthin, neoxanthin, α-carotene and δ-tocopherol, not detected in Depurple. All tests increased the bioactive compounds extractability with steam oven and sous-vide displaying similar effects, lower than boiling. In boiled Cheddar cauliflower, the total carotenoids and tocopherols contents increased with cooking time until they were 13-fold and 6-fold more than in raw cauliflower, respectively. Conversely, in the Depurple variety, contents increased by half with respect to the orange variety. However, from a nutritional point of view, no differences were revealed among the three different cooking treatments in terms of vitamin A and E levels expressed in μg/100 g of fresh vegetable because of the higher water content of boiled samples that must be considered when evaluating the effect of thermal treatment on cauliflower nutritional traits.

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Section: Resultsmentioning

confidence: 99%

Impact of Mild Oven Cooking Treatments on Carotenoids and Tocopherols of Cheddar and Depurple Cauliflower (Brassica oleracea L. var. botrytis)

et al. 2021

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“…However, potato cultivar and production year are important influences on sensory quality of boiled potatoes [186]. Potato skin might have significant property as consumers usually differentiate samples with skin from different cultivars as compared to samples without skin [185,244,245]. Lombardo et al [13] found that potato cultivars Ditta and Nicola were well suited to boiling with a delicate taste, firmness, and absence of blackening.…”

Section: Sensory Characteristics Of Potato Tubersmentioning

confidence: 99%

Characteristics of Organically Grown Compared to Conventionally Grown Potato and the Processed Products: A Review

et al. 2021

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Interest in organic foods is increasing at a moment when humanity is facing a range of health challenges including the concern that some conventionally produced foods may pose possible adverse effects on human and livestock health. With the increasing human population, intensive production is increasingly trending towards high-input systems that aim to close yield gaps, increase crop yields, and develop new crop varieties with higher yield potential and tolerance to biotic and abiotic stresses, all within the context of incorporating specific traits to satisfy consumer demand. Potato (Solanum tuberosum L.) is one of the most consumed foods under different cultural diets; however, its production faces some challenges related to soilborne diseases, marketable yield and quality, sugars and dry matter content of the produced tubers, tuber content in terms of nitrate, minerals, vitamins, bioactive compounds, and antioxidants, and consumer appreciation regarding the sensory characteristics of tubers and processed products. Different studies have been investigating some of these challenges, with sometimes straightforward and sometimes conflicting results. This variability in research results indicates the general non-transferability of the results from one location to another under the same management practices in addition to differences in plant material. This review compares some characteristics of raw or boiled potato and processed products from potato tubers grown organically and conventionally. Ideally, such information may be of benefit in decision making by consumers in their dietary choices, by potato growers in their selection of crop management practices, and by scientists looking at potential areas for future research on potatoes.

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“…The L* (lightness), a* (greenness [−] to redness [+]), and b* (blueness [−] to yellowness [+]) were recorded and evaluated. The parameters of chroma ( C * ) and hue angle ( H *) were calculated with a * and b * values 28,29 . Nine replicates were taken for each experiment, and the results were expressed as the mean value ± standard deviation.

C^{*} = {({((), a bold*)}^{2} + {((), b bold*)}^{2})}^{1 / 2}

H * = \arctan ((), b bold* / a bold*)

…”

Section: Methodsmentioning

confidence: 99%

Mitigation effects of phlorizin immersion on acrylamide formation in fried potato strips

et al. 2020

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BACKGROUNDSeveral researches reported that natural polyphenols affected acrylamide formation of fried products. However, the effects of different variety of polyphenols on acrylamide formation were distinct. In this study, we isolated and purified phlorizin from apples and identified the influence of phlorizin immersion on acrylamide formation and sensory properties of fried potato strips with regard to the immersion concentration, time and temperature.RESULTSThe acrylamide formation of fried samples decreased as the phlorizin concentration increased from 0 to 0.3 g kg−1, and 0.14 g kg−1 could be selected as the suitable immersion concentration to dramatically inhibit acrylamide formation with considering the cost of industrial production. Additionally, the acrylamide formation significantly reduced from 8.71 × 10−3 to 2.13 × 10−3 g kg−1 lyophilized weight (LW) with immersion time from 0 to 120 min, and 60 min could be selected to significantly reduce acrylamide formation in consideration of efficiency of the large‐scale industrial processing. However, the effect of phlorizin immersion temperature on acrylamide formation of fried samples was not significant. Compared to the fried samples without immersion, the phlorizin immersion improved the color properties and the change of texture parameters was slight.CONCLUSIONThe fresh potato strips immersed in the phlorizin solution of 0.14 g kg−1 at 40 °C for 60 min before frying could significantly decrease acrylamide formation of fried samples and retain the majority of fresh sensorial properties. The significant correlations obtained between sensory properties and acrylamide content indicated the sensory properties could be used as the indicator of acrylamide levels during industrial processing. © 2020 Society of Chemical Industry

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Sous Vide Processing as an Alternative to Common Cooking Treatments: Impact on the Starch Profile, Color, and Shear Force of Potato (Solanum tuberosum L.)

Cited by 15 publications

References 31 publications

Impact of Mild Oven Cooking Treatments on Carotenoids and Tocopherols of Cheddar and Depurple Cauliflower (Brassica oleracea L. var. botrytis)

Impact of Mild Oven Cooking Treatments on Carotenoids and Tocopherols of Cheddar and Depurple Cauliflower (Brassica oleracea L. var. botrytis)

Characteristics of Organically Grown Compared to Conventionally Grown Potato and the Processed Products: A Review

Mitigation effects of phlorizin immersion on acrylamide formation in fried potato strips

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