Vol. 11, Special Issue 10 (2022)

Author(s):
Pooja MR and Chethan BJ

Abstract:
Generally, the most common methods to cook vegetables and other products are boiling, named also traditional cooking and steaming. Both of them require high temperature (around 100 °C) and the presence of oxygen which can lead to a decrease in nutritional substances and can influence the activity and bioavailability of active compounds. Sous vide processing is one of the main cooking processing which increases the stability of the food with shelf life. In addition to traditional way of cooking and ensure food safety. Sous vide is a technique that provides wholesome foods with minimum food safety risk. The hermitically sealed plastic bags form oxygen barriers, slows down the growth of aerobic bacteria, delays spoilage. Sous vide technology enables cuisine solutions to cook the food for optimum taste, colour and texture with minimum loss of nutritional properties. This could be a promising technology as there is a growing demand by the consumers worldwide for high quality foods.