The influence of different cooking treatments on vegetables’ bolus properties

Abstract

The influence of boiling, steaming, grilling and sous-vide treatments on bolus properties of vegetables was investigated. Cooking produced potato boluses with large particles or pasty boluses unsuitable for analysis. Celeriac preserved its brittleness and produced more small particles as mastication prolonged. Eggplant and zucchini were similar and both produced relatively large particles throughout the mastication. Saliva incorporation results showed an uncommon trend since boluses from the moment of swallowing did not have the highest moisture content. It was inferred that boiling had similar effects as steaming on one side, and grilling had similar effects as sous-vide on the other.

Keywords:

• Celeriac
• potato
• eggplant
• zucchini
• oral processing

Author contributions

Jovan Ilic: conceptualisation, methodology, software, validation, formal analysis, investigation, data curation, writing – original draft, writing – review and editing, visualisation, project administration. Igor Tomasevic: methodology, software, validation, resources, supervision, project administration. Ilija Djekic: conceptualisation, methodology, software, validation, resources, writing – review and editing, supervision, funding acquisition.

Ethics statement

This study was performed according to the Codex of Professional Ethics of the University of Belgrade (Kodeks Profesionalne Etike Univerziteta u Beogradu 193/2016). All participants involved in mastication and sensory study gave written consent prior to beginning this study.

Disclosure statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Additional information

Funding

The results within this research come from a Proof of Concept project [#5229] “Design of artificial masticator for modeling food oral processing” financed by the Innovation Fund from the budget of the Government of the Republic of Serbia, Ministry of Education, Science and Technical Development through the “Competitiveness and Jobs Project”.