The comparative evaluation of the nutrient composition and sensory attributes of four vegetables cooked by different methods

Kala, Arunachalam and Jamuna Prakash (2006) The comparative evaluation of the nutrient composition and sensory attributes of four vegetables cooked by different methods. International Journal of Food Science & Technology, 41 (2). pp. 163-171. ISSN 1365-2621

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Abstract

Summary The following four vegetables; beans (Phaseolus vulgaris var. vulgaris), brinjal (Solanum melongena var. esculentum), knol-khol (Brassica oleracea var. caulorapa) and radish (Raphanus raphanistrum satvius) were processed either by conventional, pressure or microwave cooking methods and were analysed for their nutritional and sensory profile. Raw samples were used as controls. Microwave cooking resulted in greater moisture loss when compared with vegetables cooked by other methods. The protein, fat, total ash, calcium, phosphorus, iron, and dietary fibre contents of the vegetables did not differ significantly in raw or cooked vegetables. Ascorbic acid was destroyed to the greatest extent by pressure cooking followed by microwave and conventional method. The sensory attributes of cooked vegetables, as evaluated by a paired preference test, revealed that there were no significant differences between cooked radish and knol-khol but, in the case of beans and brinjal, microwave and conventionally cooked samples were preferred over pressure cooked ones.

Item Type:	Article
Uncontrolled Keywords:	Aroma and taste, colour and appearance, conventional cooking, finger-feel, microwave cooking, mouth-feel, nutrient retention, paired preference test, pressure cooking
Subjects:	B Life Science > Food Science and Nutrition
Divisions:	Department of > Food Science and Nutrition
Depositing User:	LA manjunath user
Date Deposited:	27 Aug 2019 11:11
Last Modified:	11 Dec 2019 10:25
URI:	http://eprints.uni-mysore.ac.in/id/eprint/7166

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