Effects of different cooking methods on the chemical and physical properties of carrots and green peas

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dc.contributor.authorKoc, Mehmet
dc.contributor.authorBaysan, Ulas
dc.contributor.authorDevseren, Esra
dc.contributor.authorOkut, Dilara
dc.contributor.authorAtak, Zeynep
dc.contributor.authorKaratas, Haluk
dc.contributor.authorKaymak-Ertekin, Figen
dc.date.accessioned2019-10-27T11:06:33Z
dc.date.available2019-10-27T11:06:33Z
dc.date.issued2017
dc.departmentEge Üniversitesien_US
dc.description.abstractThe study was aimed to evaluate the physicochemical effects of three cooking methods i.e. sous-vide (SV), cook vide (CV) and traditional cooking (TC) on carrots and green peas. SV and CV were performed at 60-90 degrees C for various time periods (SV: green peas 50-100 min, carrots 90-150 min; CV: green peas 30-70 min, carrots 20-60 min) with respect to peroxidase test. These vegetables were also cooked at atmospheric pressure for 15, 30, 45 and 60 min and the results were compared with those obtained from SV and CV. Antioxidant activity, total phenolic and vitamin C analyses reflected less harm to the green peas in CV as compared to SV and TC. However, carrots were approximately half degraded during SV than in CV and TC as shown by the antioxidant activity. Moreover, total phenolic content of carrots was highly protected when cooked in SV method. The color change values (Delta E) of green peas were slightly lower in TC when compared to CV and SV, while in carrots, they were very close to each other's in all three methods. CV-cooked green peas and carrots provided the highest general acceptance for the sensorial properties. As a conclusion, TC had more adverse effects on the quality characteristics on green peas and carrots.en_US
dc.description.sponsorshipMinistry of Science, Industry and Technology, Republic of Turkey SAN-TEZ [0724.STZ.2014]; Arcelik A.Sen_US
dc.description.sponsorshipFunding provided by Ministry of Science, Industry and Technology, Republic of Turkey SAN-TEZ project (Project no: 0724.STZ.2014) and Arcelik A.S is appreciated.en_US
dc.identifier.doi10.1016/j.ifset.2017.06.010
dc.identifier.endpage119en_US
dc.identifier.issn1466-8564
dc.identifier.issn1878-5522
dc.identifier.issn1466-8564en_US
dc.identifier.issn1878-5522en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage109en_US
dc.identifier.urihttps://doi.org/10.1016/j.ifset.2017.06.010
dc.identifier.urihttps://hdl.handle.net/11454/31883
dc.identifier.volume42en_US
dc.identifier.wosWOS:000408782900014en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInnovative Food Science & Emerging Technologiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSous-videen_US
dc.subjectCook-videen_US
dc.subjectTraditional cookingen_US
dc.subjectHeat transferen_US
dc.subjectSofteningen_US
dc.subjectAntioxidant degradationen_US
dc.titleEffects of different cooking methods on the chemical and physical properties of carrots and green peasen_US
dc.typeArticleen_US

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