WPŁYW SPOSOBU OBRÓBKI CIEPLNEJ NA BARWĘ I CECHY ORGANOLEPTYCZNE WYBRANYCH WARZYW
THE EFFECT OF HEAT TREATMENT METHOD ON COLOUR AND ORGANOLEPTIC PROPERTIES OF SELECTED VEGETABLES

Summary/Abstract: The aim of the study was to evaluate the effect of heat treatment method on colour and organoleptic properties of selected vegetables. The research material constituted carrot, parsley and potatoes. Vegetables were cooked traditionally in water, in steam using a combi- steam oven and with the use of sous-vide method. Investigeted samples were subjected to the instrumental assessment of colour and sensory evaluation. It was found that cooked vegetables were characterized by the lower colour lightness (L*) compared to raw samples. The changes of a* and b* colour parameters were influenced by both the vegetable species and the cooking method. The sensory panelists gave the highest scores for overall acceptability to potato and parsley samples cooked traditionally in water and with the use of sous-vide method, while the highest scored carrot was that cooked in steam.

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