Optimizing the texture and color of sous-vide and cook-vide green bean pods

Abstract

Changes in color and texture of green bean pods (Phaseolus vulgaris L. cv. Estefania) as a function of temperature and time of cooking were studied for various techniques where the vacuum is applied in different ways: cook-vide and sous-vide. A central composite rotatable design was used to establish the best conditions to provide maximum greenness (a* very negative) and minimum firmness for both cooking methods using a range of firmness measured with puncture test. A significant regression model was found to describe the color changes ( a*, greenness) and texture (puncture test and Kramer cell test) with regard to the factors time (in the range of 13.8e56.21 min) and temperature (in the range of 77.9 e92.1 C). The optimum value for cooking temperature was 92 C for both treatments. The best cooking times were 28 and 14 min for 1 and 7 days of storage by sous-vide treatment, respectively. The optimal cooking times were 22 and 19 min for 1 and 7 days of storage by cook-vide treatment, respectively. Sensory tests were conducted with 84 consumers. Results show that sous-vide treatment is better preferred than cook-vide and traditional cooking.