Rondanelli Mariangela, Daglia Maria, Meneghini Silvia, Di Lorenzo Arianna, Peroni Gabriella, Faliva Milena Anna, Perna Simone
Department of Public Health, Experimental and Forensic Medicine School of Medicine, Endocrinology and Nutrition Unit University of Pavia Azienda di Servizi alla Persona di Pavia Pavia Italy.
Department of Drug Sciences, Medicinal Chemistry and Pharmaceutical Technology Section University of Pavia Pavia Italy.
Food Sci Nutr. 2017 Mar 1;5(3):827-833. doi: 10.1002/fsn3.469. eCollection 2017 May.
In order to guarantee the highest quality of ready-to-eat cereals and legumes, two different cooking methods have been applied: traditional cooking and sous-vide. Ashes and metals content (magnesium, potassium, iron, zinc, and copper) has been determined and compared in 50 samples of red lentils, peas, Borlotti beans, pearl barley, and cereals soup. All the samples cooked with sous-vide showed a significant increase in the content of minerals with the exception of potassium in cereal soup, iron in Borlotti beans, and magnesium in pearl barley. Ash content increased in legumes and in cereal soup cooked with sous-vide method. The higher different ashes concentration between total samples cooked with traditional cooking and with sous-vide was registered in zinc (+862 mg), iron (+314 mg), potassium (+109 mg), and copper (+95 mg). Sous-vide is preferred as it provides products with a higher concentration of metals compared to the ones cooked with traditional cooking.
为保证即食谷物和豆类的最高品质，采用了两种不同的烹饪方法：传统烹饪和低温烹饪。已对50份红扁豆、豌豆、博洛蒂豆、珍珠大麦和谷物汤样本中的灰分和金属含量（镁、钾、铁、锌和铜）进行了测定和比较。除谷物汤中的钾、博洛蒂豆中的铁和珍珠大麦中的镁外，所有采用低温烹饪的样本矿物质含量均显著增加。采用低温烹饪方法烹饪的豆类和谷物汤灰分含量增加。传统烹饪和低温烹饪的总样本之间，锌（+862毫克）、铁（+314毫克）、钾（+109毫克）和铜（+95毫克）的灰分浓度差异最大。与传统烹饪的产品相比，低温烹饪更受青睐，因为它能使产品含有更高浓度的金属。
