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Cooking Methods (cooking + methods)
Selected AbstractsRELATIONSHIPS of PHYSICAL PROPERTIES of FAT-SUBSTITUTES, COOKING METHODS and FAT LEVELS WITH QUALITY of GROUND BEEF PATTIESJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2 2000J. JU Ground beef patties containing 2 fat levels (5%, 10%), and 3 fat-substitutes (LeanBind, Rice* Complete 3, and Sta-Slim 171) were processed using 3 cooking methods (microwave, roasting, and pan-frying). Correlation analyses between patty quality and the physical properties of the fat-substitutes, as well as the composition of both raw and cooked patties were conducted. Regression models of patty quality parameters as functions of the physical properties of the fat-substitutes, and as the function of the patty composition were developed. This work demonstrated that the fat-substitutes can be evaluated based on regression models relating patty quality to the physical properties of the fat-substitutes. [source] EFFECTS OF COOKING METHODS ON SENSORY QUALITIES AND CAROTENOID RETENTION IN SELECTED VEGETABLES,JOURNAL OF FOOD QUALITY, Issue 5 2006MONIQUE D. NUNN ABSTRACT The effects of induction boiling, conventional boiling and microwave steaming on the sensory qualities and carotenoid retention of broccoli, carrots, green beans and sweet potatoes were investigated. Significantly higher cooking yields were obtained for vegetables that were induction and conventionally boiled. No differences in the retentions of alpha-carotene (, -carotene), beta-carotene (, -carotene) and lutein/zeaxanthin were observed for vegetables by the cooking method, with the exception of , -carotene retention in broccoli and sweet potatoes where retentions were higher for those that were induction boiled (90.3 and 86.1%, respectively) than those that were microwave steamed (62.2 and 66.4%, respectively). A trained panel judged the color scores of three vegetables by the cooking method as similar. The mean flavor scores (1 = extremely bland; 9 = extremely intense) for three vegetables that were conventional (4.7,5.4) and induction (5.3,5.5) boiled were lower than those that were microwave steamed (5.9,7.0). The mean texture scores (1 = extremely mushy/tender; 9 = extremely firm/tough) for all induction-boiled (5.0,6.0) vegetables were higher than those that were conventionally boiled (3.4,5.2) and lower than those that were microwave steamed (5.1,6.6). [source] Influence of Cooking Methods on Antioxidant Activity of VegetablesJOURNAL OF FOOD SCIENCE, Issue 3 2009A. M. Jiménez-Monreal ABSTRACT:, The influence of home cooking methods (boiling, microwaving, pressure-cooking, griddling, frying, and baking) on the antioxidant activity of vegetables has been evaluated in 20 vegetables, using different antioxidant activity assays (lipoperoxyl and hydroxyl radicals scavenging and TEAC). Artichoke was the only vegetable that kept its very high scavenging-lipoperoxyl radical capacity in all the cooking methods. The highest losses of LOO· scavenging capacity were observed in cauliflower after boiling and microwaving, pea after boiling, and zucchini after boiling and frying. Beetroot, green bean, and garlic kept their antioxidant activity after most cooking treatments. Swiss chard and pepper lost OH· scavenging capacity in all the processes. Celery increased its antioxidant capacity in all the cooking methods, except boiling when it lost 14%. Analysis of the ABTS radical scavenging capacity of the different vegetables showed that the highest losses occurred in garlic with all the methods, except microwaving. Among the vegetables that increased their TEAC values were green bean, celery, and carrot after all cooking methods (except green bean after boiling). These 3 types of vegetables showed a low ABTS radical scavenging capacity. ccording to the method of analysis chosen, griddling, microwave cooking, and baking alternately produce the lowest losses, while pressure-cooking and boiling lead to the greatest losses; frying occupies an intermediate position. In short, water is not the cook's best friend when it comes to preparing vegetables. [source] Cooking DNA: the effect of ,domestic' cooking methods on detection of GM potatoINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 12 2008Loraine Van Der Colff Summary The ability to detect GM material in otherwise unprocessed foods cooked using domestic methods is important should ,ready-to-eat' foods require labelling. This study addresses the issue of DNA degradation in foods as a result of cooking. A number of ,domestic' cooking methods were shown to affect the length of DNA sequences able to be PCR amplified from potato samples and the degree of degradation was treatment-specific. However, a. real-time PCR assay was developed and. GM material was positively identified in all cooked GM potato samples. This confirms that GM material should be able to be detected in otherwise unprocessed food samples cooked using domestic methods, even if the cooking process has partially degraded the DNA. Results indicate, however, that there may be implications of the cooking process on the ability to accurately quantify GM content in some cooked samples. [source] Effect of different cooking methods on the antioxidant activity of some vegetables from PakistanINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2008Bushra Sultana Summary The effects of different cooking methods (boiling, frying and microwave cooking) on the antioxidant activity of some selected vegetables (peas, carrot, spinach, cabbage, cauliflower, yellow turnip and white turnip) were assessed by measuring the total phenolic contents (TPC), reducing power and percentage inhibition in linoleic acid system. TPC (gallic acid equivalents g/100 g of dry weight) and reducing power of the methanolic extracts of raw-, microwaved-, boiled- and fried vegetables ranged 0.333,2.97, 0.52,2.68, 0.48,2.08, 1.00,2.02 and 0.391,2.24, 0.822,1.10, 0.547,1.16, 0.910,4.07, respectively. The level of inhibition of peroxidation ranged 71.4,89.0, 66.4,87.3, 73.2,89.2 and 77.4,91.3%, respectively. Antioxidant activity of the vegetables examined was appreciably affected because of varying cooking treatments. TPC of vegetables, generally, decreased by boiling, frying and microwave cooking. There was a significant (P < 0.05) increase in reducing power as a result of frying. However, boiling and microwave cooking did not affect reducing power. Inhibition of peroxidation increased by boiling and frying, whereas, in contrast it was decreased by microwave cooking. The results of the present investigation showed that all the cooking methods affected the antioxidant properties of the vegetables; however, microwave treatment exhibited more deleterious effects when compared with those of other treatments. Thus an appropriate method might be sought for the processing of such vegetables to retain their antioxidant components at maximum level. [source] The effect of different cooking methods on proximate composition and lipid quality of rainbow trout (Oncorhynchus mykiss)INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 7 2007Bahar Tokur Summary In this study, the effects of frying, oven-baking, barbecuing, and smoking on the proximate composition and lipid quality of trout (Onchorhynchus mykiss) were studied. The proximate compositions were affected significantly by all cooking methods. An increase in the lipid content and a decrease in the moisture content were observed in all the cooking methods. A decrease in the protein content was found in barbecued and smoked samples, but not in fried or oven-baked, on dry-weight basis. Regarding the lipid quality, the free fatty acids (FFA, grams of oleic acid per 100-g lipid), peroxide values (POV, meq active oxygen per kg lipid), and thiobarbituric acid values (TBA, mg malonaldehydeper kg fish muscle) were analysed. The FFA contents in fresh, fried, oven-baked, barbecued and smoked trout on wet-weight basis were found to be 8.76, 0.76, 5.05, 0.81, and 9.44-g oleic acid per 100-g lipid, respectively. POV in fried, oven-baked, and barbecued samples increased significantly, while POV in smoked samples decreased significantly. An increase was observed in the TBA value in trout cooked with all methods. The results of this experiment showed that heating accelerates lipid oxidation. [source] EFFECTS OF COOKING AND DRYING PROCESSES ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF LEGUME BASED BULGURJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 5 2009NERMIN BILGIÇLI ABSTRACT The changes in physical, chemical and sensory properties of common bean (CB) and chickpea (CP) bulgur prepared with different cooking (atmospheric, pressure and microwave) and drying (oven at 60, 70 and 80C; microwave at 350 and 700 W) processes were investigated. Neither the cooking methods nor the drying methods significantly affected the ash and protein contents of CB and CP bulgur. Pressure cooking gave lower phytate phosphorus and higher bulgur yield and volume increase values when compared to the other cooking methods. Average bulgur yields were found as 82% for CB and 84% for CP. Cooking processes decreased the phytic acid content of the bulgurs between 25.2 and 39.5% according to raw legume. Ca, K, Mg, P, Zn, Cu and Fe contents of the bulgurs decreased in variable degrees (8.69,28.5%) when compared to raw materials. Pressure cooked and oven (80C) dried bulgur samples in the case of bulgur pilaf were appreciated by the panelists in terms of overall acceptability. PRACTICAL APPLICATIONS Bulgur is a valuable cereal product with its high nutritional value and long shelf life. In this research, bulgur process was applied successfully on common bean and chickpea, and new legume-based bulgur products improved. The bulgur yield (BY) of the legumes was above 80%. Pressure cooking increased the nutritional, sensory and technological quality of the legume bulgurs. [source] RELATIONSHIPS of PHYSICAL PROPERTIES of FAT-SUBSTITUTES, COOKING METHODS and FAT LEVELS WITH QUALITY of GROUND BEEF PATTIESJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2 2000J. JU Ground beef patties containing 2 fat levels (5%, 10%), and 3 fat-substitutes (LeanBind, Rice* Complete 3, and Sta-Slim 171) were processed using 3 cooking methods (microwave, roasting, and pan-frying). Correlation analyses between patty quality and the physical properties of the fat-substitutes, as well as the composition of both raw and cooked patties were conducted. Regression models of patty quality parameters as functions of the physical properties of the fat-substitutes, and as the function of the patty composition were developed. This work demonstrated that the fat-substitutes can be evaluated based on regression models relating patty quality to the physical properties of the fat-substitutes. [source] Influence of Cooking Methods on Antioxidant Activity of VegetablesJOURNAL OF FOOD SCIENCE, Issue 3 2009A. M. Jiménez-Monreal ABSTRACT:, The influence of home cooking methods (boiling, microwaving, pressure-cooking, griddling, frying, and baking) on the antioxidant activity of vegetables has been evaluated in 20 vegetables, using different antioxidant activity assays (lipoperoxyl and hydroxyl radicals scavenging and TEAC). Artichoke was the only vegetable that kept its very high scavenging-lipoperoxyl radical capacity in all the cooking methods. The highest losses of LOO· scavenging capacity were observed in cauliflower after boiling and microwaving, pea after boiling, and zucchini after boiling and frying. Beetroot, green bean, and garlic kept their antioxidant activity after most cooking treatments. Swiss chard and pepper lost OH· scavenging capacity in all the processes. Celery increased its antioxidant capacity in all the cooking methods, except boiling when it lost 14%. Analysis of the ABTS radical scavenging capacity of the different vegetables showed that the highest losses occurred in garlic with all the methods, except microwaving. Among the vegetables that increased their TEAC values were green bean, celery, and carrot after all cooking methods (except green bean after boiling). These 3 types of vegetables showed a low ABTS radical scavenging capacity. ccording to the method of analysis chosen, griddling, microwave cooking, and baking alternately produce the lowest losses, while pressure-cooking and boiling lead to the greatest losses; frying occupies an intermediate position. In short, water is not the cook's best friend when it comes to preparing vegetables. [source] Optimizing Beef Chuck Flavor and Texture Through Cookery MethodsJOURNAL OF FOOD SCIENCE, Issue 4 2004K. Adhikari ABSTRACT: Eight cooked chuck muscles were subjected to Warner-Bratzler shear (WBS) force analysis in phase I of the study to choose the cooking methods and temperature combinations suitable for descriptive sensory analysis in phase II. WBS force analysis was unable to discriminate (P > 0.05) cooking and temperature combinations among various muscles. Nine chuck muscles were then subjected to cooking by grilling, roasting, and braising to an internal temperature of 63°C and 77°C. A panel of 10 trained judges performed the descriptive analysis of the cooked chuck muscle steaks. Grilling, under medium rare conditions, was most suitable for the chuck muscles because it yielded more juiciness and roasted flavor than any other cooking method/temperature combinations. [source] Chlorpyrifos Residues Before and After Cooking of Catfish FilletsJOURNAL OF FOOD SCIENCE, Issue 1 2003P. Wan ABSTRACT :In this paper, chlorpyrifos residues were compared before and after frying, smoking or baking and quantified using GC/ECD (gas chromatography/electron capture detector) and ELISA (enzyme-linked immunosorbent assay) methods. All cooking methods reduced chlorpyrifos by 8 to 52% on a dry basis or 12 to 56% on a fat basis. Frying, which reduced chlorpyrifos residue by 56% on a fat basis was shown to provide the greatest reduction when compared to baking (22%) and smoking (12%). Statistical analysis showed that results from the GC/ ECD and ELISA methods were not significantly different (p= 0.05). [source] Total Heme and Non-heme Iron in Raw and Cooked MeatsJOURNAL OF FOOD SCIENCE, Issue 5 2002G. Lombardi-Boccia ABSTRACT: This study provides data on the total heme and non-heme iron contents in poultry (chicken, turkey), beef, veal, lamb, horse, ostrich, rabbit, and pork meat cuts. The effect of cooking on heme iron content was also studied. Total iron and heme iron contents markedly differed between muscles in poultry. Heme iron in red meats ranged from 72 to 87%. Heme iron in rabbit and pork was 56 and 62% of total iron. Heating decreased heme iron, the severity of the losses depended on cooking methods: in poultry, losses ranged from 22 to 43%; less severe impact was detected in pan-cooked meat, where the losses ranged from 1 to 24%. [source] Enhanced coloration reveals high antioxidant potential in new sweetpotato cultivarsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 10 2003Martin Philpott Abstract Sweetpotato is one of the world's most important food crops, particularly in developing countries. The storage roots have high carbohydrate and vitamin A contents and possess strong antioxidant potential, previously attributed to their hydroxycinnamic acid content. We report on several new purple sweetpotatoes developed for their high anthocyanin content. Although the antioxidant activity of purple sweetpotato extracts was greater than that of sweetpotato lacking anthocyanins, anthocyanins alone could not account for all the activity. Extract components were separated by 2D paper chromatography, and their relative contributions to antioxidant activity were determined. The antioxidant activity of the extracts from sweetpotato was shown to be due to both anthocyanins and hydroxycinnamic acids, additively. Neither the anthocyanin content nor the antioxidant activity of sweetpotato flesh was affected by common cooking methods. These findings may be important in the light of the health-protective properties attributed to both antioxidants and anthocyanins. Copyright © 2003 Society of Chemical Industry [source] The Arctic Cooking Pot: Why Was It Adopted?AMERICAN ANTHROPOLOGIST, Issue 3 2009Karen Harry ABSTRACT Cross-culturally, clay cooking pots are correlated with societies situated in warm and dry climates and reliant on foods that benefit from prolonged moist cooking. Neither of these conditions, however, characterized the aboriginal coastal Arctic, where clay cooking containers were produced and used for more than 2,500 years. We explore the factors that encouraged pottery use in the Arctic and conclude that the adoption of cooking pots resulted from the interplay of social and functional factors. We propose that it was adopted (1) to meet the needs of socially constructed preferences for cooked foods and (2) to overcome specific problems associated with other cooking methods within the local social and environmental context. We demonstrate the importance of adopting an integrated perspective in the study of technology,one that considers how cultural values and social practices interact with environmental and economic factors to shape technological decisions. [source] Meat Consumption and Colorectal Cancer: A Review of Epidemiologic EvidenceNUTRITION REVIEWS, Issue 2 2001Drs. Teresa Norat Ph.D This article reviews the epidemiologic evidence on colorectal cancer risk and meat consumption from 32 case-control and 13 cohort studies published in English from 1970 to 1999 and retrieved from the Medline database. The results support the hypothesis that meat consumption is associated with a modest increase in colorectal cancer risk. This association, however, seems to have been more consistently found for red meat and processed meat. The studies on cooking methods and meat "doneness" are not consistent and the evidence is not conclusive. [source] | |||||||||||||