Effect of Sous Vide Cooking Method on Nutritional Values of Vegetables

• Main Authors: Serap Coşansu, Özlem Kıymetli
• Format: Article
• Language: English
• Published: Turkish Science and Technology Publishing (TURSTEP) 2016-11-01
• Series: Turkish Journal of Agriculture: Food Science and Technology
• Subjects: Sous vide; Pişirme; Besin değeri; Antioksidan kapasite; Vitamin
• Online Access: http://www.agrifoodscience.com/index.php/TURJAF/article/view/727

Sous vide is a cooking method in which food is heat processed after vacuum packaging in heat stable pouches. Meat, chicken, fish and vegetables can be cooked by this method; even meals containing these ingredients can be preserved by heat processing after precooking and vacuum packaging steps. Meanwhile sous vide cooking is a preservation method that the product is cooled rapidly after heat processing and can be stored for long periods. By this method, food can be cooked in vacuum packed without losing its flavour, taste and nutritional value. In this review, the effects of sous vide cooking on the major nutrients of vegetables such as antioxidant compounds and vitamins will be mentioned.