Zusammenfassung
Bei dieser Untersuchung wurde untersucht, in welchem Ausmaß das Sous-Vide-Kochen, Dämpfen und das übliche Kochen von Broccoli-Sträußchen einen Einfluß auf die Retention der Ascorbinsäure bzw. Vitamin-B6 und Folsäure hat. Frisch hergestellte Proben wurden ebenfalls sensorisch beurteilt. Bei allen Arten der Wärmebehandlung ergab sich, daß die Ascorbinsäure die höchste Retention hatte und daher als ungeeigneter Indikator einer Vitaminretention im allgemeinen ist. Bei Vergleich der drei Arten der Wärmebehandlung hat sich erwiesen, daß das Kochen die niedrigste Retention aller geprüften Vitamine (45–64% in 5 min) ergab, das Sous-Vide-Kochen dagegen die höchste Retention (97–100% in 5 min). Beim Dämpfen war die Retention etwas niedriger (83–100% in 5 min). Die sensorischen Bewertungen zeigten, daß sous-vide-gekochte sowie gedämpfte Broccoli-Sträußchen allgemein von besserer Qualität waren als die gekochten.
Abstract
In this study the effect of sous vide processing, steaming and traditional boiling of broccoli florets on retention of ascorbic acid, vitamin B6 and folacin was investigated. Freshly prepared samples were also sensorily evaluated. In all heat treatments ascorbic acid was found to have the highest retention, and was therefore judged not to be suitable as an indicator for vitamin retention in general. When the three types of heat treatment were compared, boiling showed lowest retention of all the vitamins examined (45–64% in 5 min), whereas sous-vide processing gave the highest retentions (97–100% in 5 min). Retentions during steaming were a little lower (83–100% in 5 min). Sensory evaluation showed that sous-vide cooked and steamed broccoli florets generally had higher acceptability than boiled.
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Petersen, M.A. Influence of sous vide processing, steaming and boiling on vitamin retention and sensory quality in broccoli florets. Z Lebensm Unters Forch 197, 375–380 (1993). https://doi.org/10.1007/BF01242064
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DOI: https://doi.org/10.1007/BF01242064