The influence of different cooking treatments on vegetables' bolus properties

被引：0
作者：
Ilic, Jovan [1 ]
Tomasevic, Igor [2 ]
Djekic, Ilija [1 ]
机构：
[1] Univ Belgrade, Fac Agr, Dept Food Safety & Qual Management, Nemanjina 6, Belgrade 11080, Zemun, Serbia
[2] Univ Belgrade, Fac Agr, Dept Anim Origin Prod Technol, Belgrade, Serbia
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION | 2023年 / 74卷 / 02期
关键词：
Celeriac; potato; eggplant; zucchini; oral processing; ALPHA-AMYLASE; TEXTURE; PERCEPTION; FLAVOR; BREAD; FOODS;
D O I：
10.1080/09637486.2023.2174501
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The influence of boiling, steaming, grilling and sous-vide treatments on bolus properties of vegetables was investigated. Cooking produced potato boluses with large particles or pasty boluses unsuitable for analysis. Celeriac preserved its brittleness and produced more small particles as mastication prolonged. Eggplant and zucchini were similar and both produced relatively large particles throughout the mastication. Saliva incorporation results showed an uncommon trend since boluses from the moment of swallowing did not have the highest moisture content. It was inferred that boiling had similar effects as steaming on one side, and grilling had similar effects as sous-vide on the other.
引用
收藏
页码：209 / 218
页数：10
相关论文
共 32 条
[1]   An integrated look at the effect of structure on nutrient bioavailability in plant foods [J].
Capuano, Edoardo ;
Pellegrini, Nicoletta .
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2019, 99 (02) :493-498
[2]   Food oral processing - A review [J].
Chen, Jianshe .
FOOD HYDROCOLLOIDS, 2009, 23 (01) :1-25
[3]   The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata) [J].
Chiavaro, E ;
Barbanti, D ;
Vittadini, E ;
Massini, R .
JOURNAL OF FOOD ENGINEERING, 2006, 77 (01) :169-178
[4]  
de Lavergne MD, 2017, FOOD FUNCT, V8, P464, DOI [10.1039/C6FO01005A, 10.1039/c6fo01005a]
[5]   The role of α-amylase in the perception of oral texture and flavour in custards [J].
de Wijk, RA ;
Prinz, JF ;
Engelen, L ;
Weenen, H .
PHYSIOLOGY & BEHAVIOR, 2004, 83 (01) :81-91
[6]   How do culinary methods affect quality and oral processing characteristics of pork ham? [J].
Djekic, Ilija ;
Ilic, Jovan ;
Lorenzo, Jose M. ;
Tomasevic, Igor .
JOURNAL OF TEXTURE STUDIES, 2021, 52 (01) :36-44
[7]   Influence of preparation method on the hedonic response of preschoolers to raw, boiled or oven-baked vegetables [J].
Donadini, G. ;
Fumi, M. D. ;
Porretta, S. .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2012, 49 (02) :282-292
[8]   Oral processing characteristics of solid savoury meal components, and relationship with food composition, sensory attributes and expected satiation [J].
Forde, C. G. ;
van Kuijk, N. ;
Thaler, T. ;
de Graaf, C. ;
Martin, N. .
APPETITE, 2013, 60 :208-219
[9]   In vivo and rheological approaches for characterizing food oral processing and usefulness of polysaccharides as texture modifiers-A review [J].
Funami, Takahiro .
FOOD HYDROCOLLOIDS, 2017, 68 :2-14
[10]   Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by steaming and Sous-vide [J].
Ilic, Jovan ;
Tomasevic, Igor ;
Djekic, Ilija .
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, 2022, 28
1234