Abstract

Chicory stems, appreciated both raw and cooked, represent a nutritious and refined food. In this study theeffects on the quality of stems cooked by conventional (boiling, steaming and microwaving) and innovative (sous vide)methodswere analysed. Several physical, chemical and sensory traits were compared using two local varieties (Galatina and Molfettese)of southern Italy (Puglia region).RESULTS: Independently of the variety, the sous vide method did not significantly affect (redness, yellowness and hue angle)or had the least impact on (lightness and total colour difference) quality parameters among the four methods as comparedwith the raw product. Following sensory analysis, the sous vide product always showed the highest score among the cookingmethods. Moreover, this innovative method did not affect total phenol (TP) content and antioxidant activity (AA) comparedwith uncooked stems of both varieties.Microwaving increased TP content and AA (though associated with higher weight loss),while different responses depending on the chicory variety were observed after boiling and steaming.CONCLUSION: The results indicate the sous vide technique as optimal to preserve several traits, including organoleptic ones, forthe quality of cook-chilled chicory stems. They also provide product-specific information usually required for cooking processstrategies in the industrial sector of ready-to-eat vegetables.

Autore Pugliese

• Gonnella Maria , Renna Massimiliano

Tutti gli autori

• Renna M.; Gonnella M.; Giannino D.; Santamaria P.

Titolo volume/Rivista

Journal of the science of food and agriculture

Anno di pubblicazione

2014

ISSN

1097-0010

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

Non Disponibile

Ultimo Aggiornamento Citazioni

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Settori ERC

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Codici ASJC

Non Disponibile