Farklı Pişirme Tekniklerinin Havuç Dilimlerinin Bazı Kimyasal ve Biyoaktif Özellikleri Üzerine Etkisi (The Effect of Different Cooking Techniques on Some Chemical and Bioactive Properties of Carrot Slices)
DOI:
https://doi.org/10.21325/jotags.2019.491Keywords:
Antioxidan activity, Bioactive properties, Carrot, Cooking techniques, Sous videAbstract
It is known that heat treatments have an adverse effect on food components, especially vitamins and phenolic compounds. However, losses in these compounds can be reduced by avoiding conventional techniques such as boiling. Carrot (Daucus carota) is a widely consumed root vegetable which has high antioxidant potential due to rich in β-carotene and phenolic compounds. In this study, carrots were cooked with boiling, steaming and sous vide techniques and antioxidant activities, total phenolic contents and β-carotene contents of samples were compared. According to results, antioxidant activity and total phenolic content decreased with all cooking techniques, while β-carotene content increased. The lowest loss of antioxidant activity and total phenolic content occurred in steamed samples. Compared with boiling, the sous vide technique caused less reduction in antioxidant activity and total phenolic content. On the other hand, the amount of β-carotene increased with cooking and the highest value was found in boiled carrots for 20 minutes.
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