Utjecaj sous-vide kuhanja na senzorska i nutritivna svojstva različitog povrća

undergraduate thesis

• Title (english): The influence of sous-vide cooking on the sensory and nutritional properties of different vegetables
• Author: Lana Bašić
• Mentor: Marija Badanjak Sabolović (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Section for Food Preparation Processes); Zagreb
• Defense date and country: 2019-09-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Inovativna termička metoda pripreme hrane sous-vide karakterizirana je vakuumskim zatvaranjem hrane u termostabilne vrećice koje se uranjaju u medij za kuhanje, vodu ili vodenu paru, a sve se odvija u točno definiranim uvjetima temperature i vremena. Cilj ovog završnog rada je prema dostupnoj literaturi prikazati rezultate dosadašnjih istraživanja o utjecaju sous-vide kuhanja na senzorska i nutritivna svojstva različitog povrća (teksturu, boju, antioksidacijsku aktivnost, sadržaj vitamina C, mineralnih tvari i pepela) te prikazati prednosti i nedostatke metode u pripremi povrća u odnosu na druge tradicionalno korištene metode. Rezultati znanstvenih istraživanja pokazuju da sous-vide priprema osigurava bolju senzorsku kvalitetu povrća te čuva njegovu nutritivnu vrijednost u usporedbi s ostalim metodama termičke obrade.

Abstract (english)

Sous-vide, the innovative thermal method of food preparation, is characterized by the vacuum closure of food into thermostable bags and their immersion in cooking medium, water or water vapor, all taking place in precisely defined conditions of temperature and time. The aim of this final work is to present, according previous published data, results about impact of sous-vide cooking on sensory and nutritional properties of different vegetables (texture, color, antioxidant activity, vitamin C, minerals and ash content) as well as present advantages and disadvantages of this food preparation method in regard to other, traditional used methods. The results of scientific research indicate that sous-vide preparation of vegetables provide better sensory and preserves nutritional properties of vegetables compared to other thermal food preparation method.

• Keywords: antioksidacijska aktivnost; boja; povrće; sous-vide kuhanje; tekstura
• Keywords (english): antioxidant activity; color; sous-vide cooking; texture; vegetables
• Language: croatian
• URN:NBN: urn:nbn:hr:159:948528
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2019-09-13 08:54:57