文章基本信息

标题：Nutritional advantages of sous‐vide cooking compared to boiling on cereals and legumes: Determination of ashes and metals content in ready‐to‐eat products
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作者：Mariangela Rondanelli ; Maria Daglia ; Silvia Meneghini 等
期刊名称：Food Science & Nutrition
电子版ISSN：2048-7177
出版年度：2017
卷号：5
期号：3
页码：827-833
DOI：10.1002/fsn3.469
语种：English
出版社：John Wiley & Sons, Ltd.
摘要：In order to guarantee the highest quality of ready‐to‐eat cereals and legumes, two different cooking methods have been applied: traditional cooking and sous‐vide. Ashes and metals content (magnesium, potassium, iron, zinc, and copper) has been determined and compared in 50 samples of red lentils, peas, Borlotti beans, pearl barley, and cereals soup. All the samples cooked with sous‐vide showed a significant increase in the content of minerals with the exception of potassium in cereal soup, iron in Borlotti beans, and magnesium in pearl barley. Ash content increased in legumes and in cereal soup cooked with sous‐vide method. The higher different ashes concentration between total samples cooked with traditional cooking and with sous‐vide was registered in zinc (+862 mg), iron (+314 mg), potassium (+109 mg), and copper (+95 mg). Sous‐vide is preferred as it provides products with a higher concentration of metals compared to the ones cooked with traditional cooking.
关键词：ashes;cereals;legumes;minerals;sous vide;traditional cooking