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

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

Makale detayları

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

Yazarlar:

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

Yayıncı:

Gültekin ÖZDEMİR

Ana Başlıklar:

Food Engineering | Food Technology | Fruit-Vegetables Technology

Dergi:

International Journal of Agriculture Environment and Food Sciences Vol.8 Issue 3, pp.688-702

Belge Tipi:

Makale

Yayın Tarihi:

9/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001323976

pISSN:

2618-5946

Anahtar kelimeler:

Özet:

 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 p0.05 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.

 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 p0.05 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.

 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 p0.05 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.

 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 p0.05 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.

Makale detayları

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

Yazarlar:

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

Yayıncı:

Gültekin ÖZDEMİR

Ana Başlıklar:

Food Engineering | Food Technology | Fruit-Vegetables Technology

Dergi:

International Journal of Agriculture Environment and Food Sciences Vol.8 Issue 3, pp.688-702

Belge Tipi:

Makale

Yayın Tarihi:

9/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001323976

pISSN:

2618-5946

Cooking

Thermal properties

Glycemic index

Functional properties

Vegetables

Sayı

Makale detayları

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

Yazarlar: Ayşe Nur Ediz | Dilara Konuk Takma | Hilal Şahin Nadeem | Zehra Günel

Yayıncı: Gültekin ÖZDEMİR

Ana Başlıklar: Food Engineering | Food Technology | Fruit-Vegetables Technology

Dergi: International Journal of Agriculture Environment and Food Sciences Vol.8 Issue 3, pp.688-702

Belge Tipi: Makale

Yayın Tarihi: 9/2024

Belge Dili: İngilizce

Document ID (Org No.): 2001323976

pISSN: 2618-5946

Cooking

Thermal properties

Glycemic index

Functional properties

Vegetables

Sayı

Yazarlar:

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

Yayıncı:

Gültekin ÖZDEMİR

Ana Başlıklar:

Food Engineering | Food Technology | Fruit-Vegetables Technology

Dergi:

International Journal of Agriculture Environment and Food Sciences Vol.8 Issue 3, pp.688-702

Belge Tipi:

Makale

Yayın Tarihi:

9/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001323976

pISSN:

2618-5946