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Objective: Digital platforms offer innovative opportunities for nutrition education to motivate young adults to improve eating behaviors and practices. This study aimed to pilot test short educational cooking videos for dissemination through a smartphone designed to address barriers to home cooking and vegetable consumption among young adults.Method: Instructional videos (1-3 min) were produced and acceptability and perceived effectiveness for reducing barriers was investigated. Short free-response questions explored enablers of home cooking and feedback on the videos was collected through open discussion. Qualitative findings were coded using NVivo 11.Results: Three focus groups with 16 young adults (mean age = 21.1 years) were conducted. Videos were well received and 9 of 13 participants who had low motivation to cook at baseline reported an increase in motivation post-video viewing. Perception of time as a barrier was reduced for 10 of 16 participants and thematic analysis revealed that accessibility to ingredients, ability to conceptualize recipes, and cost-saving tips were key enablers to cooking with vegetables.Conclusions: Short cooking videos may be a useful tool in interventions to address barriers to vegetable preparation and consumption among young adults. Future research should identify whether improvements in attitudes and motivation translate to change in intake. [ABSTRACT FROM AUTHOR]

Abstract: Brassica vegetables are a source of valuable nutrients, but their content is strongly influenced by preparation method. Recently a lot of interest is paid to sous vide method, because of the specific organoleptic characteristics of the finished product. The aim of this study was to determine the influence of sous vide cooking on the content of selected macro and microminerals in Brassica vegetables. Reference methods were boiling and steaming. Additionally, the cooked vegetables were stored under refrigeration. The obtained results indicated, that the type of applied treatment had a distinct effect on the retention of analyzed nutrients in Brassica vegetables after processing. The sous vide method allowed for maximum preservation of the minerals contained in vegetables as compared to traditional methods. It was also observed, that after the storage period, in most of the analyzed cases, the level of the tested ingredients did not significantly change. Practical applications: The obtained results gave insight into retention levels of various minerals in Brassica vegetables after hydrothermal treatment by different methods: traditional cooking, steaming and sous vide method. The influence of storage period under refrigerated conditions on level of previously mentioned components was investigated. The sous vide method revealed itself as the most beneficial in terms of preservation of investigated minerals in thermally treated vegetables. It was also observed, that after the storage period, in most of the analyzed cases, the level of the tested ingredients did not significantly change. [ABSTRACT FROM AUTHOR]

The study determines the antioxidant properties of methanol vegetable extracts from raw vegetables, conventionally cooked vegetables and sous-vide. In the research, two methods were used: free radical scavenging DPPH (µM Trolox) and the reduction of Fe 3+ to Fe 2+ – FRAP (µM Fe 2+ ). Antioxidative properties for raw vegetables were obtained with the range of 7.47–235 (µM Trolox/100 g of vegetables) and 2.66–103 (µM Fe 2+ /100 g of vegetables), for vegetables after the conventional cooking process 6.15–657 (µM Trolox/100 g of vegetables) and 3.03–99.9 (µM Fe 2+ /100 g of vegetables), for vegetables after the sous-vide process 4.45–648 (µM Trolox/100 g of vegetables) and 3.06–99.9 (µM Fe 2+ /100 g of vegetables). For some vegetables, an increase in the antioxidative potential was observed as a result of cooking processes; however, it was much higher for the sous-vide technique. All results were subjected to a one-way analysis of variance (ANOVA) and, if significant differences were revealed, the POST-HOC Duncan test was used (α = 0.05). [ABSTRACT FROM AUTHOR]

BACKGROUND During vegetable cooking, one of the most notable and common chemical reactions is the Maillard reaction, which occurs as a result of thermal treatment and dehydration. Amadori compound determination provides a very sensitive indicator for early detection of quality changes caused by the Maillard reaction, as well as to retrospectively assess the heat treatment or storage conditions to which the product has been subjected. In this paper, a hydrophilic interaction liquid chromatographic-electrospray ionization-tandem mass spectrometric method was developed for the analysis of eight Amadori compounds, and the initial steps of the Maillard reaction during cooking (steaming, frying and baking) bell pepper, red pepper, yellow onion, purple onion, tomato and carrot were also assessed by quantitative determination of these Amadori compounds. RESULTS These culinary treatments reduced moisture and increased the total content of Amadori compounds, which was not dependent on the type of vegetable or cooking method. Moreover, the effect of steaming on Amadori compound content and water loss was less than that by baking and frying vegetables. Further studies showed that the combination of high temperature and short time may lead to lower formation of Amadori compounds when baking vegetables. CONCLUSION Culinary methods differently affected the extent of initial Maillard reaction when vegetables were made into home-cooked products. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]