The effects of different cooking methods on the physicochemical properties of potatoes, carrots, and cultivated mushrooms

Year 2024, Volume: 8 Issue: 3, 688 - 702, 29.09.2024

Ayşe Nur Ediz , Dilara Konuk Takma , Hilal Şahin Nadeem , Zehra Günel

https://doi.org/10.31015/jaefs.2024.3.23

Abstract

This study investigated the effects of different cooking techniques (hot-air baking and deep frying) on digestibility, thermal properties, and functional compounds of potatoes, carrots, and cultivated mushrooms. Color values (Hunter L, a, b, and ΔE), thermal properties (To and ΔH values), total phenolic content, antioxidant activity, estimated glycemic index (eGI), and sensory properties analyses were carried out on the obtained products. According to the results, a statistically significant (p<0.05) effect of different cooking techniques on the physicochemical and sensorial properties of cooked potato, carrot, and cultivated mushroom samples was found. The eGI values of the samples were ranged in 42.82-68.50 and had low (<55) glycemic indexes, with the exception of deep-fried carrot samples. With the cooking process, a decrease was observed in the antioxidant activity and total phenolic content of the samples. The sensory analysis results determined that the panelists gave higher scores to the deep-fried samples than the baked samples. In addition, the general acceptance scores of deep-fried products were higher. As a result, the baking process is recommended for the preservation of physicochemical properties of the samples, although deep frying provided higher scores for sensorial properties.

Keywords

Cooking, Thermal properties, Glycemic index, Functional properties, Vegetables

Supporting Institution

Scientific Research Projects Coordination Unit of Aydın Adnan Menderes University

Project Number

Project Number: MF-18002

References

• Alibas, I. (2007). Energy consumption and colour characteristics of nettle leaves during microwave, vacuum and convective drying. Biosystems Engineering, 96 (4), 495-502.
• Allen, J., Corbitt, A. D., Maloney, K. P., Butt, M. S., & Truong, V. D. (2012). Glycemic index of sweet potato as affected by cooking methods. The Open Nutrition Journal, 6 (1), 1-11.
• Amin, I., & Lee, W. Y. (2005). Effect of different blanching times on antioxidant properties in selected cruciferous vegetables. Journal of the Science of Food and Agriculture, 85 (13), 2314-2320.
• Anticona, M., Blesa, J., Lopez-Malo, D., Frigola, A., & Esteve, M. J. (2021). Effects of ultrasound-assisted extraction on physicochemical properties, bioactive compounds, and antioxidant capacity for the valorization of hybrid mandarin peels. Food Bioscience, 42, 101185.
• Choe, E., & Min, D. B. (2007). Chemistry of deep‐fat frying oils. Journal of Food Science, 72 (5), 77-86.
• Choi, Y., Lee, S. M., Chun, J., Lee, H. B., & Lee, J. (2006). Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom. Food Chemistry, 99 (2), 381-387.
• Chuang, L., Panyoyai, N., Katopo, L., Shanks, R., & Kasapis, S. (2016). Calcium chloride effects on the glass transition of condensed systems of potato starch. Food Chemistry, 199, 791-798.
• Chung, H. J., & Lim, S. T. (2006). Physical aging of amorphous starches (a review). Starch‐Stärke, 58 (12), 599-610.
• Devi, S., Zhang, M., Ju, R., & Bhandari, B. (2020). Water loss and partitioning of the oil fraction of mushroom chips using ultrasound-assisted vacuum frying. Food Bioscience, 38, 100753.
• Devseren, E., Okut, D., Koç, M., Ocak, Ö. Ö., Karataş, H., & Kaymak-Ertekin, F. (2021). Effect of vacuum frying conditions on quality of French fries and frying oil. Acta Chimica Slovenica, 68 (1), 25-36.
• Doğan, N., Doğan, C., Çam, M., & Hayoğlu, İ. (2020). Optimization and comparison of three cooking methods for wheat flour‐oyster mushroom (P. ostreatus) powder composite chips. Journal of Food Processing and Preservation, 44 (11), e14873.
• El-Agamey, A., Lowe, G. M., McGarvey, D. J., Mortensen, A., Phillip, D. M., Truscott, T. G., & Young, A. J. (2004). Carotenoid radical chemistry and antioxidant/pro-oxidant properties. Archives of Biochemistry and Biophysics, 430 (1), 37-48.
• Fabbri, A. D., & Crosby, G. A. (2016). A review of the impact of preparation and cooking on the nutritional quality of vegetables and legumes. International Journal of Gastronomy and Food Science, 3, 2-11.
• Ferng, L. H., Liou, C. M., Yeh, R., & Chen, S. H. (2016). Physicochemical property and glycemic response of chiffon cakes with different rice flours. Food Hydrocolloids, 53, 172-179.
• Gazzani, G., Papetti, A., Massolini, G., & Daglia, M. (1998). Anti-and prooxidant activity of water soluble components of some common diet vegetables and the effect of thermal treatment. Journal of Agricultural and Food Chemistry, 46 (10), 4118-4122.
• Gomes, J. J. L., Duarte, A. M., Batista, A. S. M., de Figueiredo, R. M. F., de Sousa, E. P., de Souza, E. L., & do Egypto, R. D. C. R. (2013). Physicochemical and sensory properties of fermented dairy beverages made with goat's milk, cow's milk and a mixture of the two milks. LWT-Food Science and Technology, 54 (1), 18-24.
• Guiné, R., Correia, P., Florença, S. G., & Gonçalves, I. (2019). Development of products with Shiitake mushroom: chemical, physical and sensory characterization. Journal of Chemical Research, 4 (2), 30-39.
• Karaaslan, S. (2012). Meyve ve sebzelerin mikrodalga destekli kurutma sistemleri ile kurutulması. Ziraat Fakültesi Dergisi, 7 (2), 123-129 (in Turkish).
• Kim, S. Y., Jeong, S. M., Park, W. P., Nam, K. C., Ahn, D. U., & Lee, S. C. (2006). Effect of heating conditions of grape seeds on the antioxidant activity of grape seed extracts. Food Chemistry, 97 (3), 472-479.
• Koca, N., Burdurlu, H. S., & Karadeniz, F. (2007). Kinetics of colour changes in dehydrated carrots. Journal of Food Engineering, 78 (2), 449-455.
• Lachman, J., Hamouz, K., Musilová, J., Hejtmánková, K., Kotíková, Z., Pazderů, K., ... & Cimr, J. (2013). Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of flesh. Food Chemistry, 138 (2-3), 1189-1197.
• Manzi, P., Aguzzi, A., & Pizzoferrato, L. (2001). Nutritional value of mushrooms widely consumed in Italy. Food Chemistry, 73 (3), 321-325.
• Meena, S., Prasad, W., Khamrui, K., Mandal, S., & Bhat, S. (2021). Preparation of spray-dried curcumin microcapsules using a blend of whey protein with maltodextrin and gum arabica and its in-vitro digestibility evaluation. Food Bioscience, 41, 100990.
• Miao, M., Jiang, B., Cui, S. W., Zhang, T., & Jin, Z. (2015). Slowly digestible starch—A review. Critical Reviews in Food Science and Nutrition, 55 (12), 1642-1657.
• Mogol, B. A., & Gökmen, V. (2014). Mitigation of acrylamide and hydroxymethylfurfural in biscuits using a combined partial conventional baking and vacuum post-baking process: Preliminary study at the lab scale. Innovative Food Science and Emerging Technologies, 26, 265-270.
• Özdalyan, N., & Karaali, A. (2002). Termal analiz tekniklerinin gıdalardaki uygulamaları. GIDA, 27 (5), 399-405 (in Turkish).
• Palazoğlu, T. K., Savran, D., & Gökmen, V. (2010). Effect of cooking method (baking compared with frying) on acrylamide level of potato chips. Journal of Food Science, 75 (1), 25-29.
• Pedreschi, F. (2012). Frying of potatoes: Physical, chemical, and microstructural changes. Drying Technology, 30 (7), 707-725.
• Perla, V., Holm, D. G., & Jayanty, S. S. (2012). Effects of cooking methods on polyphenols, pigments and antioxidant activity in potato tubers. LWT-Food Science and Technology, 45 (2), 161-171.
• Pi-Sunyer, F. X. (2002). Glycemic index and disease. The American Journal of Clinical Nutrition, 76 (1), 290-298.
• Roncero-Ramos, I., Mendiola-Lanao, M., Pérez-Clavijo, M., & Delgado-Andrade, C. (2017). Effect of different cooking methods on nutritional value and antioxidant activity of cultivated mushrooms. International Journal of Food Sciences and Nutrition, 68 (3), 287-297.
• Saraswat, P., Yadav, P., Verma, R. K., Gaur, R. K., & Sharma, K. P. (2020). Effect of Prosopis cineraria (L) druce pods and camel milk for nutritional enrichment in traditionally fermented minor millet's drink. International Journal of Gastronomy and Food Science, 22, 100251.
• Sharma, K. D., Karki, S., Thakur, N. S., & Attri, S. (2012). Chemical composition, functional properties and processing of carrot—a review. Journal of Food Science and Technology, 49 (1), 22-32.
• Shin, H., Seo, D. H., Seo, J., Lamothe, L. M., Yoo, S. H., & Lee, B. H. (2019). Optimization of in vitro carbohydrate digestion by mammalian mucosal α-glucosidases and its applications to hydrolyze the various sources of starches. Food Hydrocolloids, 87, 470-476.
• Stich, E. (2016). Food color and coloring food: quality, differentiation and regulatory requirements in the European Union and the United States. In: Reinhold, C., Ralf, S. (Eds.), Handbook on Natural Pigments in Food and Beverages. Woodhead Publishing, pp. 3-27.
• Sulaeman, A., Keeler, L., Giraud, D. W., Taylor, S. L., & Driskell, J. A. (2003). Changes in carotenoid, physicochemical and sensory values of deep‐fried carrot chips during storage. International Journal of Food Science, 38 (5), 603-613.
• Şahin, H., Topuz, A., Pischetsrieder, M., & Özdemir, F. (2009). Effect of roasting process on phenolic, antioxidant and browning properties of carob powder. European Food Research and Technology, 230 (1), 155-161.
• Talcott, S. T., Howard, L. R., & Brenes, C. H. (2000). Antioxidant changes and sensory properties of carrot puree processed with and without periderm tissue. Journal of Agricultural and Food Chemistry, 48 (4), 1315-1321.
• Tian, J., Chen, J., Ye, X., & Chen, S. (2016). Health benefits of the potato affected by domestic cooking: A review. Food Chemistry, 202, 165-175.
• Troncoso, E., Pedreschi, F., & Zuniga, R. N. (2009). Comparative study of physical and sensory properties of pre-treated potato slices during vacuum and atmospheric frying. LWT-Food Science and Technology, 42 (1), 187-195.
• Tuta, S., & Palazoglu, T. K. (2017). Effect of baking and frying methods on quality characteristics of potato chips. GIDA/The Journal of FOOD, 42 (1), 43-49.
• van Kempen, T. A., Regmi, P. R., Matte, J. J., & Zijlstra, R. T. (2010). In vitro starch digestion kinetics, corrected for estimated gastric emptying, predict portal glucose appearance in pigs. The Journal of Nutrition, 140 (7), 1227-1233.
• Vivar-Quintana, A. M., González-San José, M. L., & Collado-Fernández, M. (1999). Influence of canning process on colour, weight and grade of mushrooms. Food Chemistry, 66 (1), 87-92.
• Xu, S., & Kerr, W. L. (2012). Comparative study of physical and sensory properties of corn chips made by continuous vacuum drying and deep fat frying. LWT-Food Science and Technology, 48 (1), 96-101.