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Cooking Treatments (cooking + treatment)
Selected AbstractsOriginal article: Apparent thermal diffusivity estimation for the heat transfer modelling of pork loin under air/steam cooking treatmentsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 9 2010Massimiliano Rinaldi Summary Apparent thermal diffusivity linear functions vs. product temperature were estimated for pork cooked under two different treatments (forced convection, FC and forced convection/steam combined, FC/S) at 100, 110, 120 and 140 °C by means of experimental time,temperature data and a developed finite-difference algorithm. Slope and intercept of each function were employed to calculate apparent thermal diffusivity at 40, 55 and 70 °C. Generally, FC/S treatments gave significantly higher apparent thermal diffusivities in comparison with FC conditions. Apparent thermal diffusivities were used to develop a model for cooking time and final core temperature prediction on the basis of oven setting. The model was validated by means of additional cooking tests performed at different temperatures of those employed for model development. Root mean square error values lower than 3.8 °C were obtained comparing predicted and experimental temperature profiles. Percentage errors lower than 3.1% and 3.5% were, respectively, obtained for cooking times and final core temperatures. [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] PUFFING AND JET COOKING AFFECT SOLUBILITY AND MOLECULAR WEIGHT OF BARLEY ,-GLUCANS,JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 6 2004A.P. KLAMCZYNSKI ABSTRACT Foods containing barley or oats are often marketed as healthy because of the dietary fiber (1,3) (1,4)-,-D-glucan. Processing conditions can affect the molecular structure of these dietary fibers, which in turn affect quality and properties of the products. In this study, the effect of puffing and jet cooking conditions on changes in the solubility and molecular weight of barley ,-glucans was investigated. Barley flour was processed in a pasta extruder to produce particles similar in size and shape to rice. These particles were puffed at 230, 250 and 270C for 6, 8 and 10 s in a rice cake machine. Solubility and molecular weight of barley ,-glucans were determined by using water extracts (25 or 65C). The amount of ,-glucan extracted in water at 25C increased from 41.1% in cakes puffed at 230C/6 s to 69.7% in cakes puffed at 270C/10 s. The amount of ,-glucan extracted in water at 65C increased from 63.6% in samples puffed at 230C/6 s to 99.1% in samples puffed at 270C/10 s. The molecular weight of ,-glucans in barley was reduced by puffing and jet cooking treatments. [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] | ||||||||||