Optimizing the texture and color of sous-vide and cook-vide green bean pods
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- 作者：C. Iborra-Bernad<sup>asup> ; D. Philippon<sup>bsup> ; P. Garcí ; a-Segovia<sup>asup> ; J. Martí ; nez-Monzó ; <sup>asup><sup> ; sup><sup>xmartine@tal.upv.essup>
- 关键词：Response surface design ; Vacuum treatments ; Texture ; Color ; Preference ranking test
- 刊名：Lebensmittel-Wissenschaft und -Technologie
- 出版年：2013
- 出版时间：May, 2013
- 年：2013
- 卷：51
- 期：2
- 页码：507-513
- 全文大小：217 K
文摘
Changes in color and texture of green bean pods (Phaseolus vulgaris L. cv. Estefania) as a function of temperature and time of cooking were studied for various techniques where the vacuum is applied in different ways: cook-vide and sous-vide. A central composite rotatable design was used to establish the best conditions to provide maximum greenness (a* very negative) and minimum firmness for both cooking methods using a range of firmness measured with puncture test. A significant regression model was found to describe the color changes (?a*, greenness) and texture (puncture test and Kramer cell test) with regard to the factors time (in the range of 13.8-56.21?min) and temperature (in the range of 77.9-92.1?¡ãC). The optimum value for cooking temperature was 92?¡ãC for both treatments. The best cooking times were 28 and 14?min for 1 and 7 days of storage by sous-vide treatment, respectively. The optimal cooking times were 22 and 19?min for 1 and 7 days of storage by cook-vide treatment, respectively. Sensory tests were conducted with 84 consumers. Results show that sous-vide treatment is better preferred than cook-vide and traditional cooking.