Ohmic-Assisted Texture Softening of Cabbage, Turnip, Potato and Radish in Comparison with Microwave and Conventional Heating

Kamali, E and Farahnaky, A 2015, 'Ohmic-Assisted Texture Softening of Cabbage, Turnip, Potato and Radish in Comparison with Microwave and Conventional Heating', Journal of Texture Studies, vol. 46, no. 1, pp. 12-21.


Document type: Journal Article
Collection: Journal Articles

Title Ohmic-Assisted Texture Softening of Cabbage, Turnip, Potato and Radish in Comparison with Microwave and Conventional Heating
Author(s) Kamali, E
Farahnaky, A
Year 2015
Journal name Journal of Texture Studies
Volume number 46
Issue number 1
Start page 12
End page 21
Total pages 10
Publisher Wiley-Blackwell Publishing
Abstract Recently, ohmic heating has shown promising advantages for accelerated and controlled texture softening of some vegetables over conventional cooking. Textural properties of ohmically cooked cabbage, radish, turnip and potato were measured by texture profile analysis, and compared with microwave and conventional cooking. The data were experimentally modeled into an exponential model and softening rate and residual texture were calculated. Ohmic heating at 380V softened the texture of all four studied vegetables at greater rates in comparison with microwave and conventional methods. Comparing the texture softening rate, k value, of the cooked vegetables indicated that they were in the order of radish>turnip>potato>cabbage, and among the four studied vegetables the maximum and minimum texture response changes to cooking were found in radish and cabbage, respectively. In contrast to conventional and microwave cooking, an interesting and emerging finding was the significant increase in cohesiveness of ohmically processed vegetables with cooking time. Practical Applications: Ohmic cooking had recently been introduced as an emerging method to shorten cooking time and speed up texture softening of vegetables. In this research, four vegetables were cooked with ohmic technology and their textural properties were compared with the samples treated with conventional and microwave cooking. The results showed the ability of ohmic technology to soften the texture of vegetables faster than other methods with greater constant rate values and less residual textures. By applying ohmic processing, food industry can benefit from controlled texture modification of vegetables leading to higher textural quality of processed foods.
Subject Food Processing
Keyword(s) Cohesiveness
Microwave
Ohmic cooking
Texture softening
Vegetables
DOI - identifier 10.1111/jtxs.12106
Copyright notice © 2015 Wiley Periodicals, Inc
ISSN 0022-4901
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