Indexed on: 01 Jun '18Published on: 01 Jun '18Published in: Journal of the Science of Food and Agriculture
Vegetables are important components of the human diet. The processing method is crucial for nutritional quality of ready to eat product. The purpose of this study was to assess whether Sous-vide method could be an alternative for traditional cooking of Brassica vegetables. Sous-vide method appeared to be the most advantageous technique in relation to vitamin C preservation, both directly after processing and during storage of processed vegetables. Among studied phytochemicals, p-coumaric and gallic acids were the most stable in vegetables cooked by this method. Sous-vide method should be considered as an optimal technique of Brassica vegetables thermal treatment. This article is protected by copyright. All rights reserved. This article is protected by copyright. All rights reserved.