Purple eggplant and zucchini color, mechanical properties,mastication, and sensory perception influenced by boiling andgrilling
Abstract
The present study investigated the influence of boiling and grilling deployed at 15, 30, and 45 min on selected eggplant and zucchini qualities. The colorants present in these vegetables contribute to their attractive appearance while presenting health-benefit components. This study shows that boiling and grilling differently affected the color properties of the eggplant and zucchini flesh and skin, leading to discoloration. However, the multifactorial mechanisms behind this phenomenon are not yet fully uncovered. Both boiling and grilling caused softening in examined vegetables within cooking prolongation, but different effects were observed. In the case of grilling, large- and small-deformation mechanical parameters established higher values. Thus, grilling produced firmer samples, which was further projected on mastication and dynamic sensory perception. Although there was limited differentiation in mastication parameters, it was observable that grilled products were more masticatio...n-demanding. The number of chews and consumption time provided most of the information and established higher values for short-time cooking treatments and grilling. As a consequence, samples that had longer in-oral exposure times were perceived as bitter (eggplant) or sweet (zucchini). Oppositely, boiled vegetables were juicier. Regardless of the type of vegetable or cooking method, the shortest cooking treatments resulted in products dominantly perceived as firm.
Keywords:
contact heating / oral processing / temporal dominance of sensations / vegetables / water-based cookingSource:
Journal of Texture Studies, 2021, 1-11Publisher:
- John Wiley and Sons Inc
DOI: 10.1111/jtxs.12651
ISSN: 0022-4901
WoS: 000729417500001
Scopus: 2-s2.0-85120960757
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Institution/Community
Poljoprivredni fakultetTY - JOUR AU - Ilić, Jovan AU - Tomašević, Igor AU - Đekić, Ilija PY - 2021 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/6003 AB - The present study investigated the influence of boiling and grilling deployed at 15, 30, and 45 min on selected eggplant and zucchini qualities. The colorants present in these vegetables contribute to their attractive appearance while presenting health-benefit components. This study shows that boiling and grilling differently affected the color properties of the eggplant and zucchini flesh and skin, leading to discoloration. However, the multifactorial mechanisms behind this phenomenon are not yet fully uncovered. Both boiling and grilling caused softening in examined vegetables within cooking prolongation, but different effects were observed. In the case of grilling, large- and small-deformation mechanical parameters established higher values. Thus, grilling produced firmer samples, which was further projected on mastication and dynamic sensory perception. Although there was limited differentiation in mastication parameters, it was observable that grilled products were more mastication-demanding. The number of chews and consumption time provided most of the information and established higher values for short-time cooking treatments and grilling. As a consequence, samples that had longer in-oral exposure times were perceived as bitter (eggplant) or sweet (zucchini). Oppositely, boiled vegetables were juicier. Regardless of the type of vegetable or cooking method, the shortest cooking treatments resulted in products dominantly perceived as firm. PB - John Wiley and Sons Inc T2 - Journal of Texture Studies T1 - Purple eggplant and zucchini color, mechanical properties,mastication, and sensory perception influenced by boiling andgrilling EP - 11 SP - 1 DO - 10.1111/jtxs.12651 ER -
@article{ author = "Ilić, Jovan and Tomašević, Igor and Đekić, Ilija", year = "2021", abstract = "The present study investigated the influence of boiling and grilling deployed at 15, 30, and 45 min on selected eggplant and zucchini qualities. The colorants present in these vegetables contribute to their attractive appearance while presenting health-benefit components. This study shows that boiling and grilling differently affected the color properties of the eggplant and zucchini flesh and skin, leading to discoloration. However, the multifactorial mechanisms behind this phenomenon are not yet fully uncovered. Both boiling and grilling caused softening in examined vegetables within cooking prolongation, but different effects were observed. In the case of grilling, large- and small-deformation mechanical parameters established higher values. Thus, grilling produced firmer samples, which was further projected on mastication and dynamic sensory perception. Although there was limited differentiation in mastication parameters, it was observable that grilled products were more mastication-demanding. The number of chews and consumption time provided most of the information and established higher values for short-time cooking treatments and grilling. As a consequence, samples that had longer in-oral exposure times were perceived as bitter (eggplant) or sweet (zucchini). Oppositely, boiled vegetables were juicier. Regardless of the type of vegetable or cooking method, the shortest cooking treatments resulted in products dominantly perceived as firm.", publisher = "John Wiley and Sons Inc", journal = "Journal of Texture Studies", title = "Purple eggplant and zucchini color, mechanical properties,mastication, and sensory perception influenced by boiling andgrilling", pages = "11-1", doi = "10.1111/jtxs.12651" }
Ilić, J., Tomašević, I.,& Đekić, I.. (2021). Purple eggplant and zucchini color, mechanical properties,mastication, and sensory perception influenced by boiling andgrilling. in Journal of Texture Studies John Wiley and Sons Inc., 1-11. https://doi.org/10.1111/jtxs.12651
Ilić J, Tomašević I, Đekić I. Purple eggplant and zucchini color, mechanical properties,mastication, and sensory perception influenced by boiling andgrilling. in Journal of Texture Studies. 2021;:1-11. doi:10.1111/jtxs.12651 .
Ilić, Jovan, Tomašević, Igor, Đekić, Ilija, "Purple eggplant and zucchini color, mechanical properties,mastication, and sensory perception influenced by boiling andgrilling" in Journal of Texture Studies (2021):1-11, https://doi.org/10.1111/jtxs.12651 . .