Comparision of the effect of sous vide with traditional cooking methods on color properties and antioxidant capacity of zucchini and green bean

Abstract

Cooking process is known to cause changes in the physical and chemical properties of vegetables. Green beans and zucchini are widely used in Turkish cuisine. The aim of this study was to compare the effects of Sous vide (SV) with traditional cooking (boiling and steaming) methods on the color properties and antioxidant capacity of green beans and zucchini. Color characteristics (L*, a* and b*), total phenolics content (TPC), 2,2-diphenyl-1-picrylhydrazil (DPPH) radical scavenging activity and iron (III) ion reduction antioxidant power of fresh and cooked vegetables by 3 different cooking methods were determined. After the cooking process, a decrease in the lightness values and an increase in the redness-greenness values were observed. It was determined that the TPC of the vegetables was best preserved in the SV method. The effects of cooking methods on the antioxidant capacity were determined to differ according to the vegetable variety. The highest antioxidant capacity value was obtained for the zucchini samples in the boiling method and for the green bean samples in the steaming method.

Keywords

• Antioxidants
• Cooking methods
• Sous vide
• Vegetables

Sous vide ve geleneksel pişirme yöntemlerinin kabak ve yeşil fasulyenin renk özellikleri ve antioksidan kapasitesine etkisinin karşılaştırılması

Abstract

Pişirme işleminin sebzelerin fiziksel ve kimyasal özelliklerinde değişimlere yol açtığı bilinmektedir. Yeşil fasulye ve kabak Türk mutfağında yaygın bir kullanım alanına sahiptir. Bu çalışmanın amacı Sous vide (SV) ile geleneksel pişirme (haşlama ve buharda) yöntemlerinin yeşil fasulye ve kabağın renk özellikleri ve antioksidan kapasitesine etkilerinin karşılaştırılmasıdır. Taze ve 3 farklı pişirme yöntemi uygulanmış sebze örneklerinin renk özellikleri (L*, a* ve b*), toplam fenolik madde miktarı (TFM), 2,2-difenil-1-pikrilhidrazil (DPPH) radikal temizleme aktivitesi ve demir (III) iyonu indirgeme antioksidan gücü belirlenmiştir. Pişirme işlemi sonrası sebzelerin parlaklık değerlerinde azalma ve kırmızılık-yeşillik değerlerinde artışlar gözlenmiştir. Sebzelerin TFM içeriğinin en iyi korunduğu pişirme yönteminin SV yöntemi olduğu belirlenmiştir. Pişirme yöntemlerinin antioksidan kapasiteye etkisinin sebze çeşidine göre farklılıklar gösterdiği de belirlenmiştir. Kabak örnekleri için haşlama yönteminde yeşil fasulye örnekleri için buharda pişirme yönteminde en yüksek antioksidan kapasite değeri elde edilmiştir.

Keywords

• Pişirme yöntemleri
• Sous vide
• Sebzeler
• Antioksidanlar

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