Journal of Nutrition & Food Sciences
Open Access

Abstract

ASSESSMENT OF THE EFFECT OF DIFFERENT COOKING METHODS ON THE CONTENT OF ?-CAROTENE IN CARROTS, FOLATE IN ASPARAGUS, AND THEIR PHYSICAL PROPERTIES

Gonzalo Costa*, Jaime Ortiz, Pablo Cortes and Tomas Cumsille

Among the various cooking methods, steam cooking and microwave heating are widely utilized. It is crucial to evaluate these methods in terms of their impact on the nutritional and vitamin content of foods, as well as on their sensory attributes. This study aimed to assess the effects of steam and microwave cooking on the vitamin content and physical attributes, such as color and texture, of vegetables. Specifically, carrots were selected for their β-carotene content, a fat-soluble vitamin, while asparagus was chosen for its folate content, a water-soluble vitamin. The objective was to determine the loss of these vitamins and the corresponding changes in color and texture. Vitamin loss was quantified using high-performance liquid chromatography coupled with a UV detector (HPLC-UV). Texture changes were measured with a texturometer, reporting shear force in Newtons (N), and color changes were analyzed using a Computer Vision System (CVS) with subsequent analysis of the color parameters L*, a*, b*, ΔE, hab, and C*. The results showed that microwave cooking of carrots retained an average of 73% of β-carotene, whereas steam cooking retained 64%. For asparagus, steaming preserved 58% of folate compared to 41% retained after microwave cooking. Shear strength in carrots decreased by approximately 10% under both cooking methods. However, in asparagus, shear strength reductions were more pronounced, decreasing by 25% with steaming and 38% with microwave cooking. Significant differences (p<0.05) in color parameters were observed over time for both vegetables. Statistical analysis indicated a strong correlation between vitamin loss and changes in color (ΔE, hab, C*) and texture. The evidence suggests that steam cooking better preserved folate, texture, and color, while microwave cooking resulted in lower carotenoid loss in carrots. These findings can inform optimal food preparation practices in both commercial and domestic settings.

Published Date: 2024-09-09; Received Date: 2024-08-08