Sous VidePişirme Yönteminin Sebzelerin Besin Değerleri Üzerine Etkisi

Sous vide gıdanın ısıya dayanıklı poşet içinde vakum paketlendikten sonra ısıl işleme tabi tutulduğu bir pişirme yöntemidir. Bu yöntemle et, tavuk, balık ve sebze pişirilebilir; hatta bunların karışımından oluşan her türlü yemek ön pişirme uygulandıktan sonra vakum paketlenip ısıl işleme tabi tutularak dayanıklı hale getirilebilir. Sous vide pişirme aynı zamanda bir muhafaza yöntemi olup, ısıl işlemden sonra hızla soğutulan ürün uzun süre soğukta depolanabilir. Bu yöntem ürünün vakum paket içinde aromasını, lezzetini ve besin değerini kaybetmeden pişirilmesine olanak sağlamaktadır. Bu derlemede sous vide pişirme yönteminin çeşitli sebzelerde antioksidan bileşikler ve vitaminler gibi önemli besin öğeleri üzerine etkilerine değinilecektir.

Effectof Sous Vide Cooking Method on Nutritional Values of Vegetables

Sous vide is a cooking method in which food is heat processed after vacuum packaging in heat stable pouches. Meat, chicken, fish and vegetables can be cooked by this method; even meals containing these ingredients can be preserved by heat processing after precooking and vacuum packaging steps. Meanwhile sous vide cooking is a preservation method that the product is cooled rapidly after heat processing and can be stored for long periods. By this method, food can be cooked in vacuum packed without losing its flavour, taste and nutritional value. In this review, the effects of sous vide cooking on the major nutrients of vegetables such as antioxidant compounds and vitamins will be mentioned

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