## 3 Results
### Sensory Evaluation  
The method of preparing vegetables affects not only their chemical composition, but also their sensory properties. Despite this, there is a lack of research on the impact of vegetables' processing on their organoleptic characteristics. Meanwhile, sensory properties determine the acceptability of food by consumers. If the vegetable, despite the applied heat treatment, retains its fresh smell, taste, natural and intense color, it is still perceived by the consumer as a fresh and healthy product. Thus, the effect of food research should be a balance between sensory quality and nutritional composition of processed food materials [35; 39]. There is lack of literature data on the effect of _sous-vide_ cooking on sensory quality attributes of different vegetables. However, the available studies emphasized that sous-vide cooking offers improved sensory properties compared with conventional cooking methods, for instance, in retaining more aroma and taste than conventional methods [8; 40; 41; 42]. [PERSON] et al. [35], based on the results of sensory evaluation using the 9-point hedonic scale, reported that steamed and _sous-vide_ cooked cauliflower, broccoli and Brussels sprouting showed a higher sensory quality than samples traditionally cooked in water. In addition, the evaluation with the method of sensory profiling using a structured scale, confirmed that the texture of both sous-vide and steamed vegetables was higher rated than traditionally cooked [35]. Meanwhile, [PERSON] et al. [6] in the study on the effect on boiling, steaming, conventional microwaving, _sous-vide_ boiling and _sous-vide_ microwaving on sensory properties of asparagus spears, found the best sensory preferences for _sous-vide_ microwaved samples. The Figures 1-3 present the results of the sensory evaluation of broccoli, green beans, and beetroots immediately after _sous-vide_ processing at 85 \({}^{\circ}\)C in different time parameters individually applied for each tested vegetable. This allowed the comparison of how the processing time affects the selected properties of the sensory quality of the examined vegetables. The shortest time of _sous-vide_ cooking (45 min) allowed to maintain the intense red color (10 points) typical for fresh beetroot, and the most appropriate consistency (7 points). With the increase of the cooking time, the lower ratings were obtained for color intensity as well as consistency, which becomes more tender due to dissolving of pectins--the cementing material, which holds the cells together [43]. In the temperature around 85 \({}^{\circ}\)C pectins begins to dissolve and its depolymerization causes texture degradation that might not be a desired change by consumers [44]. However, for vegetables, the _sous-vide_ process temperature cannot be lowered, like in other products, for instance meat, for which the proper temperature is in the range of 65-70 \({}^{\circ}\)C, and must be conducted at temperatures close to 100 \({}^{\circ}\)C to inactivate main foodborne pathogens, _Escherichia coli_ and _Salmonella_[5; 45; 43; 44; 45]. The overall quality of beetroots cooked for 45 min and 90 min was rated the highest, with 8 and 9 points, respectively. The longest cooking for 180 min allowed for the extraction of the most intensive and at the same time the most desirable aroma as well as best overall appearance (10 points). However, the taste of beetroots processed for 180 min was the least desired (6 points). The results of research by other authors confirm that vegetables after _sous-vide_ processing have a more intense taste and aroma. In contrast, vegetables cooked in water, as a result of leaching out soluble flavor compounds, are characterized by a lower intensity of these characteristics [35; 45]. In the case of broccoli, similarly to beetroots, the highest scores were given to the intensity of consistency (8 points) and color (10 points) of the vegetables cooked for the shortest time of 15 min. The green color intensity decreased during the treatment. [PERSON] et al.