Effects of Steaming and Microwave Cooking on Quality Attributes of Selected Green Vegetables

• Published in: 2021 IEEE 12th Control and System Graduate Research Colloquium, ICSGRC 2021 - Proceedings
• Main Author: Bujang A.; Marshidi P.A.; Abidin S.A.S.Z.; Nizar N.N.A.
• Format: Conference paper
• Language: English
• Published: Institute of Electrical and Electronics Engineers Inc. 2021
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85114612219&doi=10.1109%2fICSGRC53186.2021.9515203&partnerID=40&md5=27b55563b6fb2467a2d96ba7769e7ed4

Cooking at high temperature and longer time leads to degradation of physical and nutritional properties of vegetables. The aim of the study was to evaluate the effects of steaming and microwave cooking on total phenolic, chlorophyll, antioxidant activity and colour of spinach (Spinacia oleracea), mustard green (Brassica juncea) and water spinach (Ipomoea aquatica). Prolong cooking time of both steaming and microwaving increased the amount of total phenolic content, antioxidant activity but decreased the chlorophyll content of the green vegetables tested. The colour, L∗ value decreased indicating darker hue while greenness (-a*) and yellowness (+b*) increased as the time of cooking increased. Cooking using microwave caused greater destruction in quality of vegetables compared to steaming. © 2021 IEEE.