Comparision of the effect of sous vide with traditional cooking methods on color properties and anti-oxidant capacity of zucchini and green bean

Abstract

Cooking process is known to cause changes in the physical and chemical properties of vegetables. Green beans and zucchini are widely used in Turkish cuisine. The aim of this study was to compare the effects of Sous vide (SV) with traditional cooking (boiling and steaming) methods on the color properties and antioxidant capacity of green beans and zucchini. Color characteristics (L*, a* and b*), total phenolics content (TPC), 2,2-diphenyl-1-picrylhydrazil (DPPH) radical scavenging activity and iron (III) ion reduction antioxidant power of fresh and cooked vegetables by 3 different cooking methods were determined. After the cooking process, a decrease in the lightness values and an increase in the rednessgreenness values were observed. It was determined that the TPC of the vegeta-bles was best preserved in the SV method. The effects of cooking methods on the antioxidant capacity were determined to differ according to the vegetable variety. The highest antioxidant capacity value was obtained for the zucchini samples in the boiling method and for the green bean samples in the steaming method.