Effect of Cooking Methods on Physical and Sensory Properties , Anthocyanins and Polyphenolic Compounds of Pigmented Rice Grains = تأثير طرق الطهو على الخواص الطبيعية و الحسية و مركبات الانثوسيانين و البولي فينولات لحبوب الأرز الملونة

2015 ◽  
Vol 12 (2) ◽  
pp. 41-50
Author(s):  
Lamiaa M. Lotfy ◽  
B. G. Anis
Keyword(s):  
Polyphenolic Compounds ◽  
Sensory Properties ◽  
Cooking Methods ◽  
Pigmented Rice ◽  
Rice Grains

scholarly journals Evolution of Polyphenolic Compounds and Sensory Properties of Wines Obtained from Grenache Grapes Treated by Pulsed Electric Fields during Aging in Bottles and in Oak Barrels

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 542 ◽  
Author(s):  
Marcos Andrés Maza ◽  
Juan Manuel Martínez ◽  
Guillermo Cebrián ◽  
Ana Cristina Sánchez-Gimeno ◽  
Alejandra Camargo ◽  
...  
Keyword(s):  
Electric Fields ◽  
Sensory Analysis ◽  
Pulsed Electric Fields ◽  
Polyphenolic Compounds ◽  
Sensory Properties ◽  
Color Intensity ◽  
Bottle Aging ◽  
Sensory Analyses ◽  
Oak Barrels ◽  
Phenolic Extraction

The evolution of polyphenolic compounds and sensory properties of wines obtained from Grenache grapes, either untreated or treated with pulsed electric fields (PEF), in the course of bottle aging, as well as during oak aging followed by bottle aging, were compared. Immediately prior to aging in bottles or in barrels, enological parameters that depend on phenolic extraction during skin maceration were higher when grapes had been treated with PEF. In terms of color intensity, phenolic families, and individual phenols, the wine obtained with grapes treated by PEF followed an evolution similar to untreated control wine in the course of aging. Sensory analysis revealed that the application of a PEF treatment resulted in wines that are sensorially different: panelists preferred wines obtained from grapes treated with PEF. Physicochemical and sensory analyses showed that grapes treated with PEF are suitable for obtaining wines that require aging in bottles or in oak barrels.

scholarly journals Impact of Cooking on Bioactive Compounds and Antioxidant Activity of Pigmented Rice Cultivars

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 967 ◽  
Author(s):  
Daniela Fracassetti ◽  
Carola Pozzoli ◽  
Sara Vitalini ◽  
Antonio Tirelli ◽  
Marcello Iriti
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Water Bath ◽  
Bioactive Molecules ◽  
Cooking Methods ◽  
Rice Cultivars ◽  
Pigmented Rice ◽  
Rice Samples ◽  
Cooking Water ◽  
Positive Effect

Pigmented rice cultivars, namely Venere and Artemide, are a source of bioactive molecules, in particular phenolics, including anthocyanins, exerting a positive effect on cardiovascular systems thanks also to their antioxidant capacity. This study aimed to determine the total phenol index (TPI), total flavonoids (TF), total anthocyanins (TA) and in vitro antioxidant capacity in 12 batches of Venere cultivar and two batches of Artemide cultivar. The rice was cooked using different methods (boiling, microwave, pressure cooker, water bath, rice cooker) with the purpose to individuate the procedure limiting the loss of bioactive compounds. TPI, TF and TA were spectrophotometrically determined in both raw and cooked rice samples. Rice samples of Artemide cultivars were richer in TPI (17.7–18.8 vs. 8.2–11.9 g gallic acid/kg in Venere rice), TF (13.1 vs. 5.0–7.1 g catechin/kg rice for Venere rice) and TA (3.2–3.4 vs. 1.8–2.9 g Cy-3glc/kg for Venere rice) in comparison to those of Venere cultivar; as well, they showed higher antioxidant capacity (46.6–47.8 vs. 14.4–31.9 mM Trolox/kg for Venere rice). Among the investigated cooking methods, the rice cooker and the water bath led to lower and comparable losses of phenolics. Interestingly, the cooking water remaining after cooking with the rice cooker was rich in phenolics. The consumption of a portion of rice (100 g) cooked with the rice cooker with its own cooking water can supply 240 mg catechin and 711 mg cyanidin 3-O-glucoside for Venere rice and 545 mg catechin and 614 mg cyanidin 3-O-glucoside for Artemide rice, with a potential positive effect on health.

scholarly journals Determining Which Cooking Method Provides the Best Sensory Differentiation of Potatoes

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 451 ◽  
Author(s):  
Melissa Ciccone ◽  
Delores Chambers ◽  
Edgar Chambers IV ◽  
Martin Talavera
Keyword(s):  
Sensory Properties ◽  
Future Research ◽  
Cooking Methods ◽  
Cooking Method ◽  
High Identity ◽  
Potato Varieties ◽  
Sensory Study ◽  
Single Method ◽  
Growing Conditions ◽  
Sensory Studies

There are many ways to prepare potatoes that each provide a unique set of sensory properties. However, when conducting a descriptive sensory study, it is important to utilize a cooking method that will highlight, and not distract from, the sensory differences among potato samples due to factors such as variety or growing conditions. This study aimed to determine which of five cooking methods results in the best differentiation among potato varieties to recommend a single method for use in future descriptive sensory studies. Five different potato varieties were each prepared using boiling, mashing, baking, frying, and air frying methods. The samples were provided to six highly trained descriptive panelists and evaluated by consensus using a modified high identity traits (HITs) method. Panelists evaluated the aroma, flavor, and texture to develop a list of up to five total HITs per sample. Additionally, panelists scored each sample for degree of difference (DOD) from the control. Based on the HITs profiles and DOD scores, mashing, baking, and air frying methods were all effective in differentiating the samples. Frying and boiling methods introduced too much variation and are not recommended for sample differentiation. Ultimately, the method chosen for future research would depend on the study objectives.

Effect of different cooking methods on the total phenolic content, antioxidant activity and sensory properties of wild Boletus edulis mushroom

2021 ◽  
pp. 100416
Author(s):  
Marta Mena García ◽  
Vanessa Branco Paula ◽  
Noé Dominguez Olloqui ◽  
Domingo Fernández García ◽  
Patricia Combarros Fuertes ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Sensory Properties ◽  
Total Phenolic ◽  
Cooking Methods ◽  
Boletus Edulis
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