Tillagning i mikrovågsugn och dess effekt på livsmedel
Microwave is a time- efficient device for heating and reheating of foods. Despite the fact that its effects on foods have been evaluated during a long period of time, without any more negative effects shown compared to conventional cooking, one third of the Swedish population believes (in 2010) it a...
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| Formato: | First cycle, G2E |
| Lenguaje: | Inglés sueco |
| Publicado: |
2011
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| Acceso en línea: | https://stud.epsilon.slu.se/3523/ |
| _version_ | 1855570562824273920 |
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| author | Gottfridsson, Linda |
| author_browse | Gottfridsson, Linda |
| author_facet | Gottfridsson, Linda |
| author_sort | Gottfridsson, Linda |
| collection | Epsilon Archive for Student Projects |
| description | Microwave is a time- efficient device for heating and reheating of foods. Despite the fact that its effects on foods have been evaluated during a long period of time, without any more negative effects shown compared to conventional cooking, one third of the Swedish population believes (in 2010) it accounts for a higher loss of nutrition.
This literature review aim to compile studies regarding how food is affected by cooking in microwave, with respect to cooking losses, nutrition, secondary metabolites as well as sensory and textural aspects and compare it with conventional cooking.
The compilation shows that different combination of effect (W), time and amount of water during microwave cooking have different effects on foods. The contents of proteins, vitamin B and carbohydrates are generally higher after microwave cooking, while anti-nutritional substances are affected much less during conventional cooking. This also depends on if it is of animal or non-animal origin. However, for the majority of nutrition values the differences are quite small. If a limited amount of water is used, that difference might increase due to less leaching. To summarize; cooking in a microwave is marginally better or equivalent to conventional method.
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| format | First cycle, G2E |
| id | RepoSLU3523 |
| institution | Swedish University of Agricultural Sciences |
| language | Inglés swe |
| publishDate | 2011 |
| publishDateSort | 2011 |
| record_format | eprints |
| spelling | RepoSLU35232012-08-22T06:41:09Z https://stud.epsilon.slu.se/3523/ Tillagning i mikrovågsugn och dess effekt på livsmedel Gottfridsson, Linda Food processing and preservation Microwave is a time- efficient device for heating and reheating of foods. Despite the fact that its effects on foods have been evaluated during a long period of time, without any more negative effects shown compared to conventional cooking, one third of the Swedish population believes (in 2010) it accounts for a higher loss of nutrition. This literature review aim to compile studies regarding how food is affected by cooking in microwave, with respect to cooking losses, nutrition, secondary metabolites as well as sensory and textural aspects and compare it with conventional cooking. The compilation shows that different combination of effect (W), time and amount of water during microwave cooking have different effects on foods. The contents of proteins, vitamin B and carbohydrates are generally higher after microwave cooking, while anti-nutritional substances are affected much less during conventional cooking. This also depends on if it is of animal or non-animal origin. However, for the majority of nutrition values the differences are quite small. If a limited amount of water is used, that difference might increase due to less leaching. To summarize; cooking in a microwave is marginally better or equivalent to conventional method. Mikrovågsugn är en tidseffektiv anordning för tillagning och uppvärmning av livsmedel. Trots att dess effekter på livsmedel har undersökts under lång tid utan att visats ha en större negativ effekt än konventionell tillagning, tror en tredjedel av den svenska befolkningen år 2010 att den ger högre näringsförluster. Denna litteraturstudie ämnar sammanställa studier beträffande hur livsmedel påverkas av tillagning i mikrovågsugn med avseende på vätskeinnehåll, näringsvärde, sekundära metaboliter samt sensorik och texturegenskaper och jämföra det med konventionell tillagning. Sammanställningen visar totalt sett att olika kombinationer av effekt (W), tider och volym vatten vid tillagning har olika inverkan på livsmedel. Innehållet av proteiner, vitamin B och kolhydrater är generellt högre efter tillagning i mikrovågsugn, medan antinutritionella substanser inte påverkas i lika hög utsträckning som vid konventionell tillagning. Detta beror även på om det är av animaliskt eller icke-animaliskt ursprung. För majoriteten av näringsvärden är dock skillnaden marginell. Om en begränsad mängd vatten används vid tillagning i mikrovågsugn kan denna skillnad öka till följd av mindre urlakning. Sammanfattningsvis är tillagning och uppvärmning i mikrovågsugn marginellt bättre eller likvärdigt med konventionell. 2011-10-31 First cycle, G2E NonPeerReviewed application/pdf eng https://stud.epsilon.slu.se/3523/1/gottfridsson_l_111031.pdf Gottfridsson, Linda, 2011. Tillagning i mikrovågsugn och dess effekt på livsmedel : En jämförelse med konventionell tillagning. First cycle, G2E. Uppsala: (NL, NJ) > Dept. of Food Science <https://stud.epsilon.slu.se/view/divisions/OID-550.html> urn:nbn:se:slu:epsilon-s-720 swe |
| spellingShingle | Food processing and preservation Gottfridsson, Linda Tillagning i mikrovågsugn och dess effekt på livsmedel |
| title | Tillagning i mikrovågsugn och dess effekt på livsmedel |
| title_full | Tillagning i mikrovågsugn och dess effekt på livsmedel |
| title_fullStr | Tillagning i mikrovågsugn och dess effekt på livsmedel |
| title_full_unstemmed | Tillagning i mikrovågsugn och dess effekt på livsmedel |
| title_short | Tillagning i mikrovågsugn och dess effekt på livsmedel |
| title_sort | tillagning i mikrovågsugn och dess effekt på livsmedel |
| topic | Food processing and preservation |
| url | https://stud.epsilon.slu.se/3523/ https://stud.epsilon.slu.se/3523/ |