Effects of cooking method and storage temperature on quality of three green vegetable semi-finished products
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101214 |
Resumo: | Abstract Green vegetable semi-finished products (SFP) are deeply welcomed in daily life, but their quality will change during cooking and storage. This study investigated the effects of cooking method and storage temperature on quality of three green vegetable SFP. Fresh broccoli, green pepper and French bean were selected as research materials. They were blanched, microwaved and stir-fried to prepare the SFP, respectively. Then, the SFP were stored at 4 oC and 20 oC for seven days, respectively. The sensory score, weightlessness rate and chlorophyll content were determined. Results indicate that, the comprehensive quality of three green vegetable SFP shows a downward trend during the storage. The cooking method and storage temperature have significant effect on the quality. |
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Food Science and Technology (Campinas) |
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Effects of cooking method and storage temperature on quality of three green vegetable semi-finished productsgreen vegetablesemi-finished productscooking methodstoragequalityAbstract Green vegetable semi-finished products (SFP) are deeply welcomed in daily life, but their quality will change during cooking and storage. This study investigated the effects of cooking method and storage temperature on quality of three green vegetable SFP. Fresh broccoli, green pepper and French bean were selected as research materials. They were blanched, microwaved and stir-fried to prepare the SFP, respectively. Then, the SFP were stored at 4 oC and 20 oC for seven days, respectively. The sensory score, weightlessness rate and chlorophyll content were determined. Results indicate that, the comprehensive quality of three green vegetable SFP shows a downward trend during the storage. The cooking method and storage temperature have significant effect on the quality.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101214Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.45922info:eu-repo/semantics/openAccessYANG,DongmeiREN,GuopingZHU,Xingyieng2022-06-28T00:00:00Zoai:scielo:S0101-20612022000101214Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-06-28T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Effects of cooking method and storage temperature on quality of three green vegetable semi-finished products |
title |
Effects of cooking method and storage temperature on quality of three green vegetable semi-finished products |
spellingShingle |
Effects of cooking method and storage temperature on quality of three green vegetable semi-finished products YANG,Dongmei green vegetable semi-finished products cooking method storage quality |
title_short |
Effects of cooking method and storage temperature on quality of three green vegetable semi-finished products |
title_full |
Effects of cooking method and storage temperature on quality of three green vegetable semi-finished products |
title_fullStr |
Effects of cooking method and storage temperature on quality of three green vegetable semi-finished products |
title_full_unstemmed |
Effects of cooking method and storage temperature on quality of three green vegetable semi-finished products |
title_sort |
Effects of cooking method and storage temperature on quality of three green vegetable semi-finished products |
author |
YANG,Dongmei |
author_facet |
YANG,Dongmei REN,Guoping ZHU,Xingyi |
author_role |
author |
author2 |
REN,Guoping ZHU,Xingyi |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
YANG,Dongmei REN,Guoping ZHU,Xingyi |
dc.subject.por.fl_str_mv |
green vegetable semi-finished products cooking method storage quality |
topic |
green vegetable semi-finished products cooking method storage quality |
description |
Abstract Green vegetable semi-finished products (SFP) are deeply welcomed in daily life, but their quality will change during cooking and storage. This study investigated the effects of cooking method and storage temperature on quality of three green vegetable SFP. Fresh broccoli, green pepper and French bean were selected as research materials. They were blanched, microwaved and stir-fried to prepare the SFP, respectively. Then, the SFP were stored at 4 oC and 20 oC for seven days, respectively. The sensory score, weightlessness rate and chlorophyll content were determined. Results indicate that, the comprehensive quality of three green vegetable SFP shows a downward trend during the storage. The cooking method and storage temperature have significant effect on the quality. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101214 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101214 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.45922 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126334693277696 |