Influence of Cutting Dimensions and Cooking Methods on the Nutritional Composition and Sensory Attributes of Zucchini (Cucurbita pepo L.).

Abstract

The present work investigated how cube size (10 × 10 × 10 mm and 20 × 20 × 20 mm) and culinary technique (stir-frying, steaming, with raw zucchini as control) influence the nutritional profile, bioactive components, texture, and sensory properties of zucchini (Cucurbita pepo L.). Parameters assessed included moisture, dry matter, ash, protein, fat, antioxidant capacity (AC), total phenolic content (TPC), texture profile, and consumer acceptance. Cutting size significantly affected dry matter and ash contents, with larger cubes showing higher values. While TPC remained stable across sizes and methods, AC varied with both factors, reflecting contributions from non-phenolic antioxidants and retention differences. Hardness was unaffected by cutting size, but raw larger cubes had higher adhesiveness; cooking markedly reduced both parameters. Stir-frying increased dry matter, ash, protein, fat, and AC, partly due to incorporation of oil-derived antioxidants, whereas steaming preserved visual attributes and produced the highest sensory scores for appearance, colour, and texture. Smaller cubes were generally preferred in sensory evaluation. In summary, the culinary technique exerted a stronger effect than cube size: stir-frying boosted specific nutritional parameters, whereas steaming was more effective at maintaining sensory quality.