Cooking methods affect eating quality, bio-functional components, antinutritional compounds and sensory attributes of selected vegetables
Main Article Content
Keywords
antinutrients, beans, cooking, kale, phytochemicals, spinach
Abstract
The study aimed to evaluate the effect of boiling, air-frying and microwave methods of cooking on the phytochemical and antinutritional activity of some vegetables. Total phenolic content was the highest in kale (9.70 mg GAE/g) using air frying and in carrot using microwave (9.15 mg GAE/g) and boiling (5.16 mg GAE/g) methods. The cooking of vegetables for 15 min of air frying depicted a significant increase in total flavonoids. Oxalate content in vegetables were significantly reduced by air frying, tannins by boiling and saponin in microwave cooking. A significant decrease in oxalate content was observed in kale by air frying and boiling methods, in carrot by microwave cooking, and reduction in tannins in tomatoes by air frying and boiling methods.
References
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Nartea A., Fanesi B., Falcone P.M., Pacetti D., Frega N.G. and Lucci P. 2021. Impact of mild oven cooking treatments on carotenoids and tocopherols of cheddar and depurple cauliflower (Brassica oleracea L. var. botrytis). Antioxidants. 10(2):196–204. 10.3390/antiox10020196
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Nov 5, 2021
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Maqbool, N., Sofi, S. A., Makroo, H. A., Mir, S. A., Majid, D., & Dar, B. (2021). Cooking methods affect eating quality, bio-functional components, antinutritional compounds and sensory attributes of selected vegetables. Italian Journal of Food Science, 33(SP1), 150-162. https://doi.org/10.15586/ijfs.v33iSP1.2092
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Maqbool, N., Sofi, S. A., Makroo, H. A., Mir, S. A., Majid, D., & Dar, B. (2021). Cooking methods affect eating quality, bio-functional components, antinutritional compounds and sensory attributes of selected vegetables. Italian Journal of Food Science, 33(SP1), 150-162. https://doi.org/10.15586/ijfs.v33iSP1.2092