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首页> 外文期刊>Innovative Food Science & Emerging Technologies >Effect of steamable bag microwaving versus traditional cooking methods on nutritional preservation and physical properties of frozen vegetables: A case study on broccoli (Brassica oleracea)
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Effect of steamable bag microwaving versus traditional cooking methods on nutritional preservation and physical properties of frozen vegetables: A case study on broccoli (Brassica oleracea)

机译：蒸包微波与传统蒸煮方法对冷冻蔬菜营养保存和物理特性的影响：以西兰花（Brassica oleracea）为例

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摘要

The effect of steamable bag microwaving on the nutritional value and physical properties of frozen vegetables was studied and compared to that of traditional cooking methods (i.e., steamer steaming and traditional microwaving) for the first time. Broccoli was chosen for this study since it is one of the most consumed frozen vegetables. Titration, oxygen radical absorbance capacity assay, colorimetry (L*, a*, b*, hue angle, and total color difference) and texturometry were used for evaluation. The results show that steamable bag microwaving performs better than traditional microwaving and is equal to steamer steaming in retaining ascorbic add content and increasing antioxidant activity compared to thawed frozen broccoli. Steamable bag microwaving tenderizes frozen broccoli faster, and better maintains the broccoli lightness and yellowness than steamer steaming and traditional microwaving. These findings show that steamable bag microwaving is a more appropriate cooking method for frozen broccoli than traditional cooking methods.
机译：研究了可蒸包微波对冷冻蔬菜的营养价值和物理特性的影响，并首次与传统烹饪方法（即蒸笼蒸和传统微波）进行了比较。选择西兰花是因为它是最消耗的冷冻蔬菜之一。使用滴定法，氧自由基吸收能力测定法，比色法（L *，a *，b *，色相角和总色差）和纹理测定法进行评估。结果表明，与融化后的冷冻西兰花相比，可蒸包微波的性能优于传统微波，在保持抗坏血酸的添加量和增加抗氧化活性方面等同于蒸笼蒸。相比于蒸笼蒸煮和传统的微波蒸煮，微波蒸煮袋能使冷冻的西兰花更快地嫩化，并能更好地保持西兰花的亮度和黄度。这些发现表明，与传统的烹饪方法相比，微波蒸煮袋是一种更适合冷冻西兰花的烹饪方法。

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