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Preferences for steaming of vegetables.
Summary
Steaming and microwave steaming are preferred cooking methods for broccoli and carrots, even by those who usually boil vegetables. Broccoli is the most convincing vegetable to feature in campaigns promoting steaming.
Area of Science:
- Nutritional Science
- Food Science
- Sensory Evaluation
Background:
- Steaming preserves more vitamins and phytochemicals in vegetables compared to boiling.
- Promoting steaming as a cooking method is important for nutrient retention.
Purpose of the Study:
- To identify the optimal vegetable for a campaign promoting steaming.
- To compare the sensory acceptability of vegetables cooked by steaming versus boiling.
Main Methods:
- Carrots, broccoli, and green cabbage were subjected to boiling, steaming, and microwave steaming.
- Fifty untrained assessors evaluated sensory properties (appearance, texture, taste, overall acceptability) using a 9-point hedonic scale.
Main Results:
- Steaming and microwave steaming were rated significantly higher for broccoli acceptability (6.2 and 7.1) compared to boiling (5.1).
- Carrots showed similar preference for flavor and overall acceptability between steaming and boiling.
- Cabbage acceptability was consistently low across all cooking methods, with no significant differences.
Conclusions:
- Steaming and microwave steaming are generally preferred over boiling for certain vegetables, even among regular boiling practitioners.
- Broccoli is a strong candidate for promotional campaigns due to its high acceptability when steamed.
- Behavioral barriers to adopting steaming should be addressed in public health initiatives.
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