Abstract

  We have investigated the nutritional components (saccharides, vitamin C) and taste of various vegetables after low temperature steam cooking. We also performed a hygienic study of cut vegetables.
  Tuber vegetables (sweet potato and potato), fruit vegetables (pumpkin), root vegetables (Japanese radish and carrot), leaf vegetables (komatsuna, garland chrysanthemum, spinach and cabbage) and black gram sprout were evaluated in this study.
  The saccharides and vitamin C remained more in the samples steamed at a lower temperature compared to boiled samples. In sweet potatoes, the maltose content significantly increased after the low temperature steam cooking. The vitamin C in komatsuna and garland chrysanthemum increased in the samples steamed for 10 minutes at 40-50°C. The vitamin C in spinach showed a tendency to increase when the samples were heated for 30 minutes at 50°C. The cut-cabbage and black gram sprout steamed at 50-55°C were sterilized without any decrease in the vitamin C. Although the Japanese radish and carrot steamed at 70°C were as hard as the fresh ones, the penetration of sodium chloride and sucrose was as fast as the boiled ones. A sensory evaluation indicated that low temperature steam cooking produced a good result in the texture profiles.
  These results indicated that low temperature steam cooking was a superior vegetable cooking method for better nutrition, freshness, penetration of seasoning fluids and taste.