Authors : KHUSHBOO MANTRI, SAPNA PATIL, REKHA SHARMA AND SABIHA VALI
Page Nos : 299-302
Description :
The present investigation was undertaken to study the effect of different cooking methods on palatability characteristics of French beans, Potato and Cabbage. Six cooking methods were selected viz., stir fry and boil (SFB), stir fry (SF), steaming (ST), pressure cooking (PR), microwave (MW) and solar cooking (SC). The methods of cooking were standardized for all the vegetables with respect to water and time required for cooking. SFB being the popular method was used as control and rest of the cooking methods as variables. MW required highest amount of water and SC least amount of water for cooking. SC however required the longest time and PR the least time to cook followed by MW. SFB was found to be most acceptable method followed by MW and SF for cooking all the three vegetables as judged by the palatability attributes.
Key words: Stir fry and boil, Stir fry, Steaming, Pressure cooking, Microwave, Solar cooking
