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BACKGROUND: Plantains are of major importance in the diet of many African populations. Plantains undergo many processing techniques at different ripening stages. Boiling is the most common method of processing plantains in Cameroonian households. The present study was undertaken to evaluate the effect of cooking mode and ripening stage on the physicochemical and nutritional parameters of two Musa genotypes. Fruits from genotypes, Batard and CARBAP K74, at three ripening stages (unripe, semi‐ripe and ripe) were studied. Physicochemical and nutritional analyses were performed on raw and cooked pulps with and without peel at different cooking times (from 10 to 60 min). RESULTS: Significant variations (P < 0.05) were observed in the parameters assessed during cooking at each ripening stage according to cooking time. Plantain pulps boiled with peel exhibited high firmness (0.7–1.7 kgf), high soluble solids (7.4–22.4°Brix) and high dry matter content (29.8–38.3%) at all ripening stages. This cooking method yielded high protein (3.0–4.8%), lipid (0.2–1.8%), total starch (32–73%) and total carbohydrate (18–32%) contents. Boiling with or without peel had no significant effect (P > 0.05) on the pH of Batard pulps, nor the ash content of the pulps of both genotypes. CONCLUSION: Irrespective of the ripening stages used, during cooking by immersion in boiling water, cooking with peel best preserves the physicochemical and nutritional parameters of the analysed genotypes. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: Resistant starch (RS) has been shown to manipulate food digestion and nutrient metabolism as well as being important in promoting gut health. However, the presence of RS varies across diverse food systems depending upon process conditions. To investigate this, chickpeas, potatoes, arrowroots, unripe bananas and oats were subjected to boiling and pressure cooking at various cooking durations and the RS% was determined. After 45 min of boiling and 15 min of pressure cooking, RS% of chickpeas increased by ~29% and ~41%, respectively. Increasing the cooking time, together with boiling and pressure cooking, led to higher RS% in chickpeas, mainly due to the retrogradation of starch after gelatinisation. In contrast, boiling and pressure cooking led to a reduction in RS% for potatoes, arrowroots, unripe bananas and oats, while a further decrease was encountered with the increase in processing time. After 45 min of boiling, RS% of potatoes, arrowroots, unripe bananas, and oats were reduced by 58%, 22%, 80% and 70%, respectively. After 15 min of pressure cooking, RS% of potatoes, arrowroots and unripe bananas were reduced by 41%, 22% and 83%, respectively. This was mainly due to the disruption of the ordered structure of starch molecules during thermal processing in the presence of water. This study clearly elucidates the impact of boiling and pressure cooking on RS% as a function of processing time and type of RS source. [ABSTRACT FROM AUTHOR]

Incorporating green tea powder (GTP) into wheat flour–based noodles can significantly improve nutritional value. So, this study investigated the effects of GTP (0%, 0.5%, 1%, 1.5%, and 2.0%) on the quality properties of dried green tea noodles (DGTN) and cooking‐induced changes to phenolic compounds. Mixolab analysis of wheat flour with GTP showed more water absorption of dough, and the developed dough had a firmer structure. GTP markedly increased the toughness of the noodle sheet. DGTN fortified with GTP showed more stable textural properties during cooking and storage, representing higher hardness and tensile strength. The viscosity and thermal properties of DGTN showed that GTP affected the gelatinization and retrogradation behavior of starch, which were closely related to the textural properties. Overall, DGTN prepared with 1.5% GTP showed better quality properties. However, ultra‐performance liquid chromatography‐time (UPLC/Q‐TOF‐mass spectrometry [MS]/MS) analysis showed that cooking by boiling significantly decreased phenolic content in 1.5% DGTN; further analysis revealed that the thermal degradation is a key factor in the loss of polyphenols. Therefore, further studies are necessary to focus on the mechanism of cooking‐induced polyphenol loss, which is of great significance for improving the nutritional value of cooked DGTN. [ABSTRACT FROM AUTHOR]

The primary energy source in Ethiopia is biomass. Over 80% of Ethiopians are rural dwellers who rely on biomass energy for lighting and cooking. In most parts of Ethiopia, injera is traditionally baked using an open fire, a three stone, or a device using woody biomass. These baking stoves have very low efficiency and consume a significant amount of fuel. Moreover, these traditional baking stoves have released large amounts of indoor air pollution, which has led to different types of health-related risks, especially for women and children in the country. Therefore, the aim of this study was to investigate efficient and fuel-saving injera baking technologies. Rigorously, an injera baking gasifier stove was designed, developed, and characterized in detail through water boiling and control cooking test methods. The indoor air pollution level was evaluated using particulate matter measuring instruments. The result indicated that the developed gasifier stove had a thermal efficiency of 21.8%. Furthermore, an 86% fuel savings performance was demonstrated by the controlled cooking test for the injera baking gasifier stove. The average emission concentrations of particulate matter and carbon monoxide were 608 µg/m3 and 9 ppm, respectively, during indoor air pollution determination. The study showed that injera baking gasifier stoves are a promising cooking technology for societies where baking is mostly dependent on traditional biomass fuel. [ABSTRACT FROM AUTHOR]

This study addresses the effect of various cooking approaches on total Hg (HgT) and total Se (SeT) contents in three predatory fish species. For this purpose, samples of swordfish, dogfish, and tuna from regular French (fish) markets were cooked by boiling, steaming, grilling, and frying, respectively. The levels of HgT and SeT in raw and cooked samples were determined by inductively coupled plasma-mass spectrometry. The data showed a significant increase in HgT and SeT levels between raw and cooked samples (33% of the samples for SeT and 67% for HgT) due to the water loss during the cooking. High intra-species variation related to HgT and SeT levels was found. Considering the level of exposure to HgT through fish consumption and taking also into account the possible protective effect of Se (expressed here via the Se/Hg molar ratio), the safest cooking approach corresponds to grilled swordfish, fried tuna, and steamed dogfish, which show Se/Hg molar ratios of (1.0 ± 0.5), (4.3 ± 4.2), and (1.0 ± 0.6), respectively. [ABSTRACT FROM AUTHOR]

Leaf mustard (Brassica juncea) is a kind of cruciferous vegetable that is commonly consumed in Okinawa prefecture. Cruciferous vegetables are known to contain glucosinolate, which is hydrolyzed to isothiocyanate by the enzyme myrosinase; this enzyme derives from the plants themselves or from human intestinal microorganisms. Furthermore, leaf mustard is expected to have some useful functions on human health due to its ingredients, such as sinigrin (a characteristic glucosinolate in leaf mustard), allyl isothiocyanate (AITC), and γ-aminobutyric acid (GABA). The purpose of this study is to clarify the effects of moist heat cooking methods on functional components (sinigrin, AITC, and GABA) contained in leaf mustard. Leaf mustards (grown at the Okinawa Prefectural Agricultural Research Center) were cooked by steaming or boiling with different heating times. Quantitative measurements of sinigrin, AITC, and GABA were carried out by reversed-phase high-performance liquid chromatography. The sinigrin content was not affected by steaming, regardless of heating time. Moreover, myrosinase was deactivated by steaming for 90 seconds or more. During the boiling of leaf mustard, dissolution into the water was deduced to be the main causal factor of the loss of water-soluble components, such as sinigrin, and the effect of decomposition by heat was relatively small. The GABA content was significantly decreased by both moist heat cooking methods. Steaming retained more of the GABA content than boiling for 60 seconds. We concluded that steaming for a sufficient amount of time for deactivating myrosinase is necessary to retain the sinigrin content. Furthermore, over a short heating time, steaming is a better cooking method than boiling to retain the GABA content. [ABSTRACT FROM AUTHOR]

This study assessed the effect of the steamed and boiling cooking methods on the vitamin content of six staple green vegetables in Nigeria. Vitamin levels in fresh, steamed and boiled leafy vegetables were determined using spectrophotometric and titrimetric methods. The results of vitamin analysis showed that fresh vegetable of Amaranthus hybridus contained the largest amount of ascorbic acid, thiamin and niacin (358.40 mg/100 g, 0.09 mg/100 g and 0.08 mg/100 g), while Talinum triangulare had the highest level of riboflavin (0.18 mg/100 g). The steamed Amaranthus hybridus contained the highest levels of ascorbic acid, thiamin and niacin (322.56 mg/100 g, 0.08 mg/100 g and 0.73 mg/100 g), while steamed leaves of Talinum triangulare had the highest quantity of riboflavin (0.16 mg/100 g). The boiled Amaranthus hybridus had the highest amount of ascorbic acid, thiamin and niacin (197.12 mg/100 g, 0.05 mg/100 g and 0.41 mg/100 g), whereas the boiled Talinum triangulare had the highest level of riboflavin (0.09 mg/100 g). The percentage of vitamin loss in steamed leafy vegetables varies from 9 to 11 %, 9 to 17 %, 9 to 13 % and 9 to 12 % in ascorbic acid, thiamin, riboflavin and niacin respectively. Almost 50 % of the essential vitamins were lost in boiled leafy vegetables. The results revealed that vegetables could be improved source of some important vitamins that can help humans meet their nutritional needs. [ABSTRACT FROM AUTHOR]

In this study, a solar box-type cooker was developed using locally available materials with the aim of investigating the thermal performance of the constructed solar cooker using standard test procedure. Several tests were conducted on the constructed cookers under Jalingo (Nigeria) prevailing weather conditions during December 2021. The thermal performance of the solar cooker revealed that it attained a maximum average temperature of 77.1 °C for boiling test and 67.7 °C for cooking test. Also, the results of the thermal efficiency for the constructed cooker during boiling test and cooking test were maximum at 9.00 hour (73.01%) and 15.30 hour (95.54%) respectively while cooking power during boiling test and cooking test were maximum at 13.30 hour with values of 0.472 and 0.83J respectively. However, it can be concluded that the use of solar energy in cooking is capable of protecting the environment and reducing health risks. [ABSTRACT FROM AUTHOR]

Golden thistle (Scolymus hispanicus L.) is a wild edible plant belonging to Asteraceae family, with a great potential for food applications. The aim of this study was to identify the best cooking procedure able to provide a high-quality, ready-to-use product. For this purpose, leaf midribs (the most used edible part of the plant) were cooked by boiling, steaming, and 'sous vide', and the cooked products were compared for their phenolic content and composition, antioxidant activity, sugar and inorganic ion content, organoleptic characteristics, and microbial safety, this latter also during storage. In general, boiling caused a decrease in the value of these parameters, despite being the best product for taste and overall acceptability. On the contrary, steaming and 'sous vide' resulted in the best treatments to preserve antioxidant activity, total phenols, and chlorogenic acid. In particular, in 'sous vide' cooked samples, a significant increase in the value of these parameters and a remarkable decrease in nitrate content were found. Moreover, 'sous vide' resulted in the best treatment also regarding microbial safety during shelf life; actually, after 15 days of storage at 8 °C, Enterobacteriaceae and mesophilic aerobic bacteria were not detectable in 'sous vide' samples. These results contributed to increase the knowledge of a wild edible plant with high nutritional properties and promoting its consumption by obtaining a ready-to-use product with good organoleptic characteristics and endowed with a long period of shelf life. [ABSTRACT FROM AUTHOR]

This work investigates the development and optimization of cooking and heating systems. An experimental protocol for achieving energy-efficient cooking systems with a combined cooker and stove assembly is being developed. In conventional cooking practice, a pot or pan is put directly on a flame, and the thermal efficiency of these systems ranges between 20 and 25%. It was desired to boost efficiency to 70% or greater. This work studies the increase in fuel utilization efficiency and time reduction of the cooking vessel with different stacking arrangements of the cooking vessel. This study captured cooking vessels made of stainless steel with different central annulus geometries to improve the steam distribution. Items such as rice and dal have been cooked efficiently and uniformly through the steaming and boiling process. This device has saved fuel up to 30% and time by up to 40% of energy compared to conventional cooking practices. These works can be implemented in rural as well as urban areas and an expected to result in more social and economic benefits. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the effects of three different cooking methods on the quality and shelf life of crayfish during chilled storage. The changes in the physical, chemical, microbiological and sensory qualities of three different cooked crayfish (boiled: BC: sous vide cooked: SVC and microwaved: MC) were monitored during chilled storage (2 ± 0.7°C). Crayfish were cooked by three cooking methods were cooled by blast chiller. After cooking process, the lowest cooking loss was the SVC group as 1.25 g. The yield percentage was observed for cooked crayfish different cooking methods (sous vide, microwaved, and boiling) was 97.29, 96.27, and 94.40% respectively. Results demonstrated that the microbial and chemical safety of all cooked crayfish were not overall satisfactory for human consumption on the 28 days. However, after 21 days of storage, only the SVC and BC groups, except MC, had acceptable sensory scores from the cooked crayfish. Practical applications: Crustaceans are general commonly cooked in boiling water all over the world. This habit has a irritating impact on the consumers in terms of do not contain animal welfare and due to nutritional losses. The present study involves the changes in the physical, chemical, microbiological and sensory qualities of three different cooked crayfish (boiled: BC: sous vide cooked: SVC and microwaved: MC) were monitored during chilled storage. Sous vide cooking is recommended to replace traditional cooking methods that seriously affect cooked crayfish due to nutrient losses and quality. [ABSTRACT FROM AUTHOR]

In this study, the performance of an existing mobile boiling turmeric cooking steam generator is investigated. The CFD analysis results are validated with the field data (experiment results) and found to be in good agreement with the field data. The overall efficiency of the existing mobile boiling turmeric cooking steam generator is observed to be around 10% with measurement parameter. To enhance the rate of heat transfer, one of the passive techniques has been introduced into the existing mobile boiling turmeric cooking steam generator and its CFD analysis is presented. The flow divider type turbulator passive technique of heat transfer with a p/d ratio of 0.54 is used. The CFD results with use of flow divider type turbulator showed that the temperature of steam at the outlet as compared to the existing steam generator has been increased from 95 to 101°C. Novelty impact statement: The conventional turmeric cooking plain tube steam generator was numerically simulated with the flow divider type turbulator passive heat augmentation technique. This modification outperformed over plain tube steam generator in terms of performance, and turbulence kinetic energy. The turbulence kinetic energy has been increased from 0.0031 to 0.014 J/kg. When compared to a plain tube steam generator, the flow divider type turbulator steam generator showed an increase in steam outlet temperature by 6.31%. [ABSTRACT FROM AUTHOR]

A new simple isocratic, RP-HPLC method, was developed and validated to estimate amoxicillin (Amox) residue depletion caused by different cooking methods in broiler chicken tissue. The limit of detection (LOD) and the limit of quantitation (LOQ) were 1.32 and 4.00 µg mL−1, respectively. The calibration plot was linear over the concentration range of 0.05–250 µg mL−1, and the relative standard deviation (RSD) values were less than 8%. The effects of various cooking methods (boiling, pan-frying, and microwaving) on residues of Amox were conducted under different combinations of temperature and time. Moreover, the heat stability of Amox standard solutions under boiling water and cooking oil at 100°C was investigated. Amox remained stable for 5–15 min in boiling water, the concentration was significantly reduced in the range of 70–87%, and additional new peaks of the degraded compounds appeared at 30–45 min. In pan-frying, the residue remained stable for 15 min at 100°C and then depleted to 81–92% after 30–45 min. Due to dehydration, the residue concentration showed an increment from 101 to 112% at 150°C. The total decomposition of Amox was observed at 200°C, 30–45 min due to high temperature and long-time effects. In microwave cooking using 500 W, 0.5–2 min, the depletion was insignificant. This study shows that sufficient cooking temperature and time can have a significant effect on the depletion of Amox residues. [ABSTRACT FROM AUTHOR]

Desalting of dried salt-cured whitefish is traditionally performed by immersion in water up to 48 h. This process reduces the salt content from approximately 20 to 2%. Alternatively, the fish is immersed in water for a few hours and then cooked. The cooking causes a crumbled product that fits traditional dishes found in Caribbean. In this study the weight changes, moisture, and salt content of dried salt-cured saithe, applying short time for immersion followed by cooking, was explored. Immersion for 2 min or 2 h, followed by three cooking sessions, with water exchanges in between, resulted in salt contents of 6-9%. Immersion in 16 h and cooking resulted in salt contents of 3-4%. Cooking for 20 min resulted in lower salt content than cooking just to boiling temperature. Compared to the traditional desalting, the two-step procedure with 16 h immersion and 20 min cooking, reduced the total preparation time significantly. [ABSTRACT FROM AUTHOR]

N‐nitrosamines, widespread contaminants, can be formed from precursors in food including nitrites and amines. The effects of six cooking methods (roasting, stir frying/griddling, frying, blanching, boiling, and others) were investigated in terms of the concentrations of seven N‐nitrosamines including N‐nitrosodimethylamine, N‐nitrosomethylethylamine, N‐nitrosodiethylamine, N‐nitrosodibutylamine, N‐nitrosopiperidine, N‐nitrosopyrrolidine, and N‐nitrosomorpholine in Total Diet Study samples. In conclusion, N‐nitrosodimethylamine, N‐nitrosodiethylamine, and N‐nitrosopyrrolidine increased during boiling (5.26, 1.42, and 1.31 μg/kg each, p <.05), N‐nitrosodiethylamine contents increased in blanching, roasting induced N‐nitrosodimethylamine increases, and microwave heating increased N‐nitrosodiethylamine concentration (0.25, 1.73, and 0.15 μg/kg each, p <.05). Overall, N‐nitrosodimethylamine was the most frequently detected N‐nitrosamine (51.0%), boiling produced the most N‐nitrosamine, and N‐nitrosamines were found most frequently in fish samples. Based on the results, we recommend avoiding boiling or discarding boiled water to reduce risk from the food‐borne N‐nitrosamines. This research could improve our understanding of N‐nitrosamine changes by cooking in wide ranges of food products. Practical applications: N‐nitrosamines can increase during boiling, blanching, roasting, and microwave heating. Boiling fish and cooking with seasoning might cause significant increases in N‐nitrosamines. Because N‐nitrosamines are not good for humans, cooking methods and food ingredients should be considered carefully. [ABSTRACT FROM AUTHOR]

The present investigation was undertaken to study the influence of heat processing on the total content and bioaccessibility of copper and chromium from various cereals and pulses. The bioaccessibility of these minerals was determined by employing an in vitro dialysability procedure. Microwave cooking, pressure cooking, and open‐pan boiling were the three heat treatment methods used in this study. The copper bioaccessibility in different cereals and pulses was increased as a result of microwave cooking, pressure cooking and open‐pan boiling ranging from 34% to 99%, 16% to 131%, and 18% to 133%, respectively. Similarly, the chromium bioaccessibility was also increased as a result of these three heat processing methods in cereals and pulses ranging between 23% to 126%, 15% to 98%, and 30% to 58%, respectively. The bioaccessibility of copper and chromium in most of the analyzed grains was enhanced by pressure cooking; hence, it was the most efficient method. Novelty impact statement: A general enhancing effect of heat processing on copper and chromium bioaccessibility from food grains was observed. These methods can be implemented to improve the bioaccessibility of Cu and Cr from cereals and pulses. This is the first paper to report the effect of domestic processing on the bioaccessibility of Cu and Cr. [ABSTRACT FROM AUTHOR]

In this study, a portable and easy-to-construct solar cooker is presented as an alternative to traditional cooking methods to be used in humanitarian contexts in order to face the issue of humanitarian goods transport and storage. The prototype consists of a trapezoidal cooking chamber and adjustable reflector panels made of inexpensive and readily available materials. The solar cooker was designed to be foldable and transportable by using lightweight materials. In fact, the folded prototype is compact, having a mass of 7 kg. The thermal performance and optical performance of the proposed cooking appliance were evaluated through several experiments conducted without load and with load. The tests were done by using a black pot enclosed with a glass bowl or a plastic bag. During the tests without load, the highest recorded temperature was 149.38 °C. The time needed to bring 1 kg of water from 40 °C until 90 °C was on average 114 min for the glass enclosure tests and 132 min for the plastic enclosure tests. The prototype loaded with 1 kg of glycerin took the same average time of 121 min to reach 105 °C from 40 °C for both glass and plastic enclosure tests. The average values of cooking power, derived using Hottel-Whillier-Bliss formulation with a reference global normal solar irradiance for the clear sky condition, are estimated as 26.0 W for the water tests using the glass enclosure and 31.8 W for the glycerin tests with the glass enclosure. Finally, the cooking performance of the prototype was evaluated by cooking common foods (i.e., tomatoes, rice, potatoes). The average cooking times for tomatoes, rice, and potatoes were always lower than two hours, a value consistent with the cooking times of different box solar cookers. • A portable and easy-to-construct solar cooker suitable for humanitarian contexts is presented. • The folded prototype is compact and easy to transport. • Its thermal performance was evaluated through experimental tests without and with load. • The results demonstrated its efficacy in the cooking of food and boiling of water. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study investigated the eating quality of dry aged lamb using four cooking methods. A total of 28 lamb hind legs were selected and assigned randomly into wet aging, dry aging at 80% relative humidity (RH80 dry aging), and dry aging at 60% relative humidity (RH60 dry aging). The samples were aged for 0, 7, 14 days at 4°C and cooked using four cooking methods of hot pot, stir fry, grill, boiling to analyze cooking loss, texture profile, volatile compounds, taste compounds, and sensory characteristics. The tenderness of dry aged lamb was improved from 0 to 14 d except RH80 dry aged lamb for 7 d using stir fry. The lamb in RH80 dry aging for 7 and 14 d had rich aromatic compounds than wet aged lamb. The results of sensory evaluation showed that samples in RH80 dry aging for 7 d was fit for stir fry, boiling, and grill and it was fit for hot pot and grill after aging for 14 d. It can be concluded that the eating quality of RH80 dry aged lamb for 7 and 14 d using four cooking methods was better than RH60 dry aged lamb and wet aged lamb. Practical applications: The manuscript describes the eating quality of dry aged lamb using hot pot, stir fry, grill, and boiling cooking methods. The results from this study showed that RH80 dry aged lamb get better meat quality than RH60 dry aged lamb and wet aged lamb in sensory evaluation using four cooking methods, which indicates the potentiality for application of dry aging in Chinese lamb industry. [ABSTRACT FROM AUTHOR]

This study was undertaken to estimate antioxidant and anti-hemolytic activities of different parts (leaves, stem and heart) of the artichoke (Cynara scolymus L) cooked with different methods. The leaves, stems and hearts were used either raw or cooked according to four cooking methods: evaporated, boiled, oven-baked and sautéed. On the different extracts prepared from artichoke parts (raw or cooked), total polyphenols and flavonoids contents, anti-oxidant and anti-hemolytic activities were evaluated. According to the four cooking methods, the polyphenol and flavonoids contents of baked leaves were the highest. Polyphenol contents were higher in boiled stems while flavonoids contents were elevated in evaporated stems. Evaporated and boiled hearts exhibited the best polyphenols and flavonoids contents. The three parts of the artichoke had a scavenger effect against the DPPH radical and baked leaves showed the higher activity compared to raw leaves. The evaporated, sautéed and boiled cooking modes indicated reduced H2O2 entrapment activity by 41%, 42% and 37%, respectively compared to raw artichoke. In addition, cooked hearts had reduced H2O2 trapping activity compared to the raw heart. Compared to raw products, NO trapping activity increased in sautéed leaves and hearts while this activity was smaller in boiled leaves, stems and hearts. Boiled and sautéed leaves increased the percentage of inhibition of hemolysis of human erythrocyte by 68% and 65%, respectively, compared to raw leaves. The present results demonstrated that common cooking methods applied to artichoke have increased the nutritional quality of this vegetable and that effect depends upon the vegetable part. [ABSTRACT FROM AUTHOR]

The nutritional value of stuffed meatballs made with minced rainbow trout rather than red meat in the stuffing was investigated, as well as color variations (L *, a *, and b *) and sensory quality, using two different cooking methods (boiling and frying) on samples stored in the freezer (-18 oC). As a result of this research, the moisture, the crude ash, the lipid, and the crude protein contents of stuffed meatballs produced with rainbow trout were found as %58.25 ± 0.93, %2.01 ± 0.05, %5.28 ± 0.29, and %7.69± 0.08, respectively. The content of total saturated fatty acids composition (∑SFA), total monounsaturated fatty acids composition (∑MUFA), and total polyunsaturated fatty acids composition (∑PUFA) was found to be 12.52 ± 0.23%, 39.11 ± 1.27%, and 43.73 ± 1.98%, respectively. The atherogenic (AI) and thrombogenic indexes (TI) for dietary factors associated with cardiovascular disease were found to be 0.10 and 0.25, respectively. In the evaluation of color (L *, a *, and b *) of frozen samples, L * (black-white) and b * (blue-yellow) values in all groups (raw, boiled, and fried) increased significantly at the end of storage compared to the initial value ( p<0.05). Following frying and boiling, the * (green-red) values of the frozen-stored samples decreased significantly (p<0,05). Sensory quality was assessed in this study using two cooking methods: boiling and fried, both of which are common serving methods for stuffed meatballs. Although a significant decrease was detected in all sensory quality parameters of samples during frozen storage, it was determined that it did not reach the unacceptable limit at the end of storage. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Summary: Boiled pulp is a major form of consumption for plantain. We assessed instrumental (puncture test and texture profile analysis) and sensory texture attributes of 13 plantain cultivars, two cooking hybrids and one dessert banana at different stages of ripeness after cooking in boiling water. Firmness, chewiness, stickiness, mealiness, sweetness and moistness described sensory variability, which was greater between stages of ripeness than between types of cultivars. Firmness and chewiness were well‐predicted by instrumental force and hardness (r2 > 0.72), and by soluble solid and dry matter content (r2 > 0.85). Complementary sensitivity analysis revealed that a pulp puncture force or a hardness of at least 2.1 N or of 0.3 N/mm2 was needed before a difference in firmness or chewiness could be perceived; a Brix of 3.7 was required to ensure a detectable difference in sweetness. Rheological and biochemical predictors can be useful for breeders for high‐throughput phenotyping. [ABSTRACT FROM AUTHOR]

Kabau, an unexplored crop, was analyzed to determine its nutrition and antinutrition components and in vitro protein digestibility (IVPD). Some conventional processes, such as steaming, frying, and boiling, were carried out to study their effect. The results indicated that all of the techniques reduced carbohydrate content. Frying significantly increased the fat content of Kabau and reduced other nutritional components. In general, all the methods significantly reduced phytic acid, tannin, and trypsin inhibitors, as much as 94.95–96.26%, 20–35%, and 89.22–92.88%, respectively. The reduction of antinutritional components resulted in higher IVPD on boiled and steamed Kabau, 69.47% and 61.48%, respectively. [ABSTRACT FROM AUTHOR]

Background: Antioxidants are substances that delays or inhibits the oxidation of a substrate by countering highly unstable entities (ROS and free radicals) that can cause cellular damage. Some natural source of antioxidants is green leafy vegetables like Amaranthus. Results of vegetable composition are usually determined on raw material, however for nutritional purposes most of them are cooked in different ways before consumption. In India, vegetables we consume are cooked by boiling in water, fried in oil or microwaved. Objectives: This paper mainly focuses on the comparative study of raw, boiled and fried forms of Amaranthus viridis and Amaranthus tricolor to ensure which form of vegetable intake provides proper amount of antioxidants to our body in order to boost the antioxidant profile. Methods: Total phenol content, flavonoid content, free radical scavenging activity, estimation of total inhibitor capability and estimation of Quercetin, Kaempferol and Rutin by HPTLC analysis were carried on raw, boiled and fried forms of Amaranthus viridis and Amaranthus tricolor. Results: The cooking processes lead significant changes in physical characteristics and chemical composition influencing the concentration and bioavailability of bioactive compounds of vegetables. The fried material is heated only on the surface so that the phenolic antioxidant losses are insignificant. Conclusion: The raw forms of green and fried form of red are more suitable for uptake. Also, green species contains more antioxidants than the red one. [ABSTRACT FROM AUTHOR]

The effect of heating medium (with water and steam) and initial temperature of heating medium (cold and boiling) on the taste quality and sensory properties of Portunus trituberculatus was investigated. Nonvolatile taste active components in the meat and gonad of crabs cooked under four different methods were detected and compared. Sensory evaluation and electronic tongue assessment were also conducted. Sensory evaluation and electronic tongue indicated that taste quality was different under four cooking methods. The results showed that steaming cooking preserved more water‐soluble substances as compared with boiling cooking, especially cooking began with boiling water. It is noteworthy that the umami intensity in gonad cooked from boiling water was stronger, either steaming or boiling. Therefore, this study can provide a theoretical basis and suggest the dynamic chemical changes of different organs during heating process need to be further studied. [ABSTRACT FROM AUTHOR]

Summary: Broccoli and green asparagus were cooked using boiling water, steam, microwave oven and combi oven with overheated steam and combination of hot air with overheated steam (only broccoli). Vegetables were analysed for chlorophylls a and b, carotenoids, total polyphenols, antioxidant activity, colour parameters and sensory properties. Cooking in the combi oven with overheated steam was an effective method to achieve the highest levels of polyphenols and antioxidant activity, but it negatively influenced the contents of chlorophylls in both vegetables and carotenoids in asparagus. Boiling and cooking in the combi oven with overheated steam or hot air and steam ensured the best and comparable sensory properties of broccoli. Asparagus showed a lower susceptibility to heat treatments than broccoli as none of the treatments applied caused significant differences in colour redness and yellowness, polyphenol content and sensory properties of this vegetable. [ABSTRACT FROM AUTHOR]

The effects of different processing methods (Frying cooking, brining and boiling) on the proximate composition of fish species (Pampus argenteus) were investigated. The objective of this work is to know the best processing methods, the effect of processing on nutritional values of fish products. The result of the proximate composition of the fish species showed that the highest protein content (38.17%) was in P. argenteus processed with the frying process. The result of moisture content indicated that boiled samples were consistently the least (25.20%) while for fried sample had the highest moisture percentage. The lipid was reduced to the least value of 9.94% in the brined fish. In cooking, the important factors for consideration are moisture, lipids, and protein, though low moisture would ensure a fish product with extended shelf life. To have a longer shelf life, high protein is desirable, a low lipid is equally desirable as to reduce oxidation and rancidity in the samples which causes off-flavor and bad taste in fish products. In conclusion, all the processing methods are good and could extend the shelf life of the products with an exception of boiling method; they could keep the fish fillet free from spoilage and microorganisms attack for some period. This study showed that the proximate values obtained could be of help in choosing fish based on nutritional values. [ABSTRACT FROM AUTHOR]

Nutritive and sensory characteristics of the lamb meat depend not only on breeding conditions and systems but also on cooking procedures. The aim of this study was to evaluate the effect of two cooking methods on the nutritional and sensory quality of L. thoracis meat from lambs reared in two Algerian systems. The lambs grazed either in a highland pasture with a hay supplementation, or in a steppe pasture with concentrate supplemention. After three months of grazing, all the lambs from both rearing systems were slaughtered, and eviscerated in a local commercial slaughterhouse. The dissected muscles were trimmed, minced in a meat grinder and analysed. Grilling and broth cooking were respectively performed at 250°C and 100°C for 30 min. The obtained results indicated that cooking methods had a significant effect (p <0.05) on all the analyzed parameters. It appeared that fat, water loss and thiobarbituric acid reactive substances (TBARS) values of the samples increased with cooking procedure. Overall, cooking increased total saturated and polyunsaturated fatty acid contents of the intramuscular lipid (p<0.05) while reducing the n-6/n-3 ratio (p<0.001). The results reported on the color analysis indicated significant difference for the red index (p<0.05) which was more predominant in the Steppe fed lamb muscle than in the highland one (14.05 vs. 8.01, respectively). Changes in a* values appeared to be affected by lipid oxidation and are strongly correlated with thiobarbituric acid reactive substances (TBARS) values. Finally, although cooking results in an increase in the lipid oxidation of meat, its nutritional and dietary value is not impaired. It seems that the Algerian rearing systems is an interesting for outdoor sheep breeding and allow to obtain a meat preserving a healthy nutritional quality after cooking. [ABSTRACT FROM AUTHOR]

The effects of microwave cooking on the changes of physical properties, protein denaturation, microstructure and volatiles of yak meat were investigated. Various microwave power settings were used for cooking the yak longissimus meats, and SDS-PAGE, cooking loss, colour difference, shear force, microstructure and volatile flavour compounds of longissimus muscle were evaluated. Cooking losses (37.03–45.92%) and shear forces (257.20–315.57 N) in microwave heated meats were higher and lower, respectively, than these in boiled meats (p <.05). Cooking loss, a* values, and shear force significantly (p <.05) increased as the prolonged microwave cooking time, while L* value decreased (p <.05) and more muscle fibres fractured and contracted. High power (700 W; 100%) microwave cooked yak meat had higher L* values, but lower a* values and shear force than meats cooked at medium (560 W; 80%) or low (420 W; 60%) settings. Significant higher cooking loss and volatiles were found in medium power cooked meats compared to high and low power groups. The results suggested that microwave cooking could yield yak meat product with better texture and volatiles attributes but higher cooking loss and decolorization compared to conventional boiling cooking, and maybe an applicable processing method to obtain high quality yak meat products. [ABSTRACT FROM AUTHOR]

Summary: Different processing techniques were assessed to attenuate the antigenicity of banana prawn tropomyosin (Fenneropenaeus merguiensis). Frying and boiling at different temperatures, acid treatment using different acids and storage at −20 °C up to 3 months were investigated. Untreated prawn sample was used as a control. Frying significantly increased antigenicity (6–8 times) in temperature‐dependent manner, whereas the trend was fundamentally reversed with boiling. Boiling at 121 °C resulted in the lowest antigenicity (12.99 mg mL−1) among all heat‐treated samples, yet higher than the control (5.06 mg mL−1). Freezing had initially very minor impact, although prolonged storage at −20 °C increased antigenicity slightly (2.29 mg mL−1) compared with control. Antigenicity was impacted the most by a reduction in pH independent on the type of acid as both acetic and HCl acids significantly reduced antigenicity of tropomyosin by ~90% compared with control. This could be considered as a new approach to processing that may potentially reduce tropomyosin‐derived antigenicity in prawns and prawn products. This study also confirmed the actual molecular weight of banana prawn tropomyosin was 37 kDa implementing a new methodology using unstained gel. Effects of selected processing treatments on antigenicity of banana prawn (Fenneropenaeus merguiensis) tropomyosin. [ABSTRACT FROM AUTHOR]

Volutharpa ampullacea perryi (false abalone) meats were water cooked at 75-100°C for 5-60 min, and the changes in weight loss, pH, color, in vitro digestibility, texture, microstructure, and sensory characteristics were investigated. The weight rapidly decreased in the initial cooking and decreased slightly with the extension of both heating temperature and time. Obvious differences in color were found compared between the raw and cooked meats with respect to ΔL*, Δa*, and Δb* values. Digestibility was significantly improved with the thermal treatments. Textual properties, such as hardness, springiness, chewiness, and resilience, improved with the increasing of thermal intensity, but reduced with overcooking, and the variations were further confirmed by the scanning electron microscopy analysis. The samples boiled at 90-95°C for 10-15 min and 100°C for 5-10 min acquired better acceptance in the sensory evaluation. The complex relationship among cooking conditions and physicochemical and histological characteristics of meat as well as the consumer perceptions was illuminated by the principal components regression analysis. These results could provide useful information for quality control in V. a. perryi meat cooking. [ABSTRACT FROM AUTHOR]

Abstract Potatoes tubers are the raw materials of many processed food, such as cooked potatoes in hot water, baked potatoes and the most popular fried potatoes. The objective of this work was to study the impact of boiling, baking and frying on microstructure and properties of six potato varieties (Agata, Agria, Innovator, Lady Rosetta, Musica and Spunta) with different origin. Scanning Electron Microscopy revealed significant differences between varieties and tuber microstructure changes following all cooking processes. Differential Scanning Calorimeter analysis showed that the transition temperatures (ranging between 60 °C and 85 °C) and enthalpies of gelatinization (2.1 J/g–3.9 J/g) of tubers were also variety dependent. In addition, the elasticity modulus of cooked samples depended on process type and followed the order: baked potatoes > boiled > fried potatoes. In particular, baked Lady Rosetta (224.3 kPa) showed the least decrease in rigidity between thermal processes. Fried Agria and Spunta, (56.3 and 61 kPa, respectively) had the smallest value of Young's modulus. Molecular marker analyses provided a genetic fingerprinting of our varieties, allowing the identification of diagnostic markers. Innovator revealed an important genetic distance from the other varieties. Such distance corresponded to its exclusive phenotypic traits, that are known to affect thermochemical properties. The information obtained in this work may be useful to further study and associate genetic sequences with appreciable food technological traits. Graphical abstract Unlabelled Image Highlights • The chemical and thermal properties of potatoes differed among examined varieties. • Microstructure of tubers were variety and cooking processes dependent. • Molecular fingerprinting of potato varieties detected noteworthy DNA polymorphisms. [ABSTRACT FROM AUTHOR]

This study was designed to investigate the influence of boiling, baking, and frying on protein modification and in vitro digestibility of hairtail fillets. The boiled fillets among the three cooking methods showed lower carbonyl and NH 2 content and sensory acceptance and higher digestibility, while the fried fillets showed higher carbonyl and NH 2 contents and lower digestibility. The digestibility of boiled and baked fillets was less affected by cooking time. SDS-PAGE analysis showed that the protein pattern in cooked fillets was clearly affected by the cooking method. Digestibility significantly correlated with NH 2 (r ≤ −0.87, p < 0.01) and carbonyls contents (r ≤ −0.85, p < 0.01); SH content significantly and negatively correlated with the digestibility from pepsin (r = −0.71, p < 0.05), but did not significantly correlate with the digestibility from pepsin and trypsin. Overall, the protein oxidation and the changes of NH 2 may greatly affect the protein digestibility of cooked hairtail fillets. These results provide a deeper understanding of the effect of cooking on digestibility of fish protein. [ABSTRACT FROM AUTHOR]

Wild rice shows a relevance in the gastronomic area due to its nutritional value, nutty flavor, long grain appearance, dark color, and texture described by the firm outer layer and soft inside of the grain. Wild rice is rich in proteins and phytochemicals associated with health-promoting effects and can be used as cooked rice or ingredient in food products. Rice preparation involves hydrothernic treatment that affects its composition as observed in the traditional rice (Oryza sativa). However, the effect of cooking on phytochemicals and antioxidants properties has not yet been explored in wild rice. The present work reports a nutritional characterization of two commercial brands of wild rice grains (Zizania aquatica L.) from three different harvesting years, and the effect of cooking process on phenolic compounds, antioxidant properties and sensory acceptability. Raw wild rice showed contents of proteins from 12.4 to 13.3 g/100g and lipids from 0.79 to 1.10 g/100g, values which were at least 30% higher and 60% lower, respectively, than those reported to common white rice. The levels of oleate, linoleate and linoleate were 0.66–0.81%, contributing with at least 70% of unsaturated fatty acids. The contents of phenolics (flavonoids, proanthocyanins and anthocyanins) and antioxidant capacity were higher than those reported in traditional rice (Oryza sativa), and their levels remained about 74 and 58%, respectively, even after cooking. Sensory evaluation of raw and cooked wild rice point out that color and taste were the attributes best evaluated, showing a 87% of acceptability. [Display omitted] • Zizania aquatica L. is a good source of protein (13%) and dietary fiber (4.5%). • Total phenolic content in wild rice was not affected by cooking in boiling water. • 74% of flavonoids, proanthocyanidins and anthocyanins were remained after cooking. • 58% of the antioxidant capacity was preserved after wild rice cooking. • Cooked wild rice showed 87% of sensory acceptability by consumers. [ABSTRACT FROM AUTHOR]

The objective of this study was to determine the effect of soaking, boiling and frying on retention of micro-minerals as well as degradation of polyphenols and phytic acids. Soaking of the beans did not significantly (p > 0.05) decrease mineral, total polyphenol and phytic acid content of beans. While boiling of beans significantly (p < 0.05) decreased the concentration of total polyphenols and phytic acid but not the mineral content of the beans. Frying of boiled beans decreased the total polyphenol content but increased the concentration of phytic acids in beans. Data obtained in this study indicates that cooking of beans without discarding of soaking water and broth results into greater retention of minerals but frying may be detrimental to mineral bioavailability because it leads to increase in phytic acid content. [ABSTRACT FROM AUTHOR]

Turmeric boiling system based on convectional boiling technique had been developed to retain curcumin content up to highest possible level and reduce the cooking time. The whole system consists of steam generation unit and blanching vessel. The blanching vessel was modified to mobile boiling vessel which consists of a steam inlet, turmeric holding body (100 kg), safety valve, pressure release valve, pressure and temperature gauge, condenser, steam distribution unit having centre-mounted perforated pipe with blinded end to distribute the steam uniformly throughout the vessel and vessel holding stand with wheels. The blanching time, drying rate, drying time and heat utilization factor were quantified. The cooking time under the developed vessel for turmeric was found to be 10 min compared to 15 min under parboiling drum and 25 min under open steaming used by the farmers. The color values for samples obtained by cooking using the developed vessel was found to be with L = 53.74, a = 58.46 and b = 18.16. [ABSTRACT FROM AUTHOR]

Asparagus represents a nutritious and refined food being very popular to consumers. The effects on the quality of spears cooked by conventional (boiling, steaming and microwaving) and different sous vide (using hot water or microwave) methods were analyzed. Physical, chemical and sensory traits were compared. Microwaving caused the largest weight change, the highest dry weight increase and the highest Total Color Difference in cooked samples compared to raw asparagus spears. Sous vide -microwaving showed an increase in greenness (the highest value of h°), better than the raw spears, and the lowest reduction in chlorophyll contents. After sous vide microwawing violaxanthin increased by about 42%, while after steaming neoaxanthin decreased by about 57%. Following sensory analysis, all cooked samples generally resulted acceptable (scores > 5 in a 1–9 hedonic scale), nevertheless sous vide -microwaved asparagus satisfied consumer acceptability more than the other cooked samples, especially when compared to steamed samples. Results indicate the sous vide -microwaving technique as optimal to preserve several traits, including the organoleptic ones, essential for the quality of cook-chilled asparagus spears. They also provide product-specific information usually required for cooking process strategies in the industrial area of ready-to-eat vegetables. [ABSTRACT FROM AUTHOR]

In order to investigate the microstructure and digestibility changes of the potato processed with different cooking methods, potatoes are cooked by boiling, deep‐fat frying, or Chinese stir frying. The microstructure changes and starch digestibility of the cooked potato are observed using scanning electron microscopy as well as a simulated gastro‐small intestinal in vitro digestion model. Portions of cooked potatoes are also served to human to study the digestion of potatoes in vivo. Results indicated that the cooked potatoes were minimally hydrolyzed in a simulated stomach while increased significantly during the small intestinal simulation. The equilibrium starch hydrolysis is 82.21% (boiling), 68.19% (stir‐frying), and 53.45% (frying), respectively. The starch granules swells and connects with each other after boiling, whereas mud‐like surfaces are observed after stir‐frying and oil‐immersed and compact surfaces are observed after frying. In vivo study indicates that the fried and stir‐fried potato showed a lower glycemic index (GI) than that of the boiled potatoes, which are 74 ± 6, 69 ± 5, and 103 ± 6, respectively. Our results indicates that the digestibility of potato may be influenced by the modification/destruction of the microstructures during domestic cooking; Chinese stir‐frying could be suggested as an alternative cooking method to slow down its digestibility. [ABSTRACT FROM AUTHOR]

The effect of boiling as a processing method on some of the nutrient compositions of raw and processed Nymphaea lotus seeds was assessed, the proximate analysis shows that raw and processed N. lotus contain 16.3 and 15.8% crude protein, 3.70 and 3.45% crude lipid, 1.87 and 0.70% ash content,. The protein of both samples contains all the essential amino acids, and satisfies the score recommended by FAO/WHO/UNU (2007). The in vitro assay for protein digestibility was found to be 76.9% and 69.6% for raw and processed N. lotus seeds, respectively. Mineral contents of N. lotus seeds were higher than those of conventional foods such as sorghum grain and millet. Thus, processed N. lotus seeds of average weight of 30 g can meet the recommended dietary allowance (RDA) of iron for children of 1–3 years, 9–13 years, and adults of 51–70 years; and that of raw can provide 85% of the RDA for these age groups. The processing significantly reduces the level of heat labile antinutrients (Oxalate, Trypsin and Chymotrypsin). In conclusion, this nutrient dense seeds can be recommended as a complement for foods of plant origin. [ABSTRACT FROM AUTHOR]