## 3 Results  
### Dry Matter Content  
Table 2 presents the obtained results for dry matter determination for raw and _sous-vide_ treated vegetables' samples. It was shown that dry matter contents for raw green beans, beetroots and broccoli were 8.03 g/100 g, 11.84 g/100 g and 9.43 g/100 g, respectively. Dry mass content for broccoli was well in line with the level reported by [PERSON] et al., (9.6 g/100 g) [16] but lower than the result obtained by [PERSON] et al. [17] (12.81 g/100 g). Similar levels for raw broccoli (9.5 g/100 g) and higher for raw green beans (10.9 g/100 g) and slightly higher for beetroots (12.4 g/100 g) were presented in food composition and nutritional value tables [18]. Differences for dry matter levels reported for the same vegetable can result from different species or variety of plant, as well as different conditions of cultivation, harvesting or storage [17].  
The content of dry matter in vegetables varies depending on the processing method applied. Traditional cooking techniques can cause losses in dry mass, which is the result of washing out of soluble nutrients and also water absorption by fiber constituents [19; 20]. In the study of [PERSON] & [PERSON] [19] traditional cooking of cauliflower, broccoli, Romanesco-type cauliflower and Brussels sprouts caused significant decrease of dry matter. The authors observed the highest values of dry mass in vegetables conducted to steaming and only minimal changes in dry matter content in _sous-vide_ treated samples. In their study cauliflower processed with the _sous-vide_ method showed 2.38% loss of dry weight, while traditionally cooked--7.36% compared with the raw sample. [PERSON] et al. [6] also reported only slight dry weight loss of 2.1% in asparagus spears after _sous-vide_ cooking for 15 min at 85 \({}^{\circ}\)C, whereas the highest loss was observed in microwaved samples. Similarlyin our study dry matter of green beans after _sous-wide_ treatment ranged from 8.02 g/100 g to 8.19 g/100 g and the processing in any tested time had no significant (\(p<0.05\)) influence on its content. This is probably because of the lower process temperature compared with traditional cooking method, and prevention, provided by vacuum packaging, of direct contact with water [17]. In _sous-wide_ treated beetroot samples dry matter levels were in the range of 10.55 g/100 g--12.35 g/100 g. Only cooking for the longest time of 180 min resulted in significant (\(p<0.05\)) losses in dry matter of 10.9% compared with the raw sample. Such a long processing probably caused damage to the cells and leakage of liquid from the vegetable [19,20]. Otherwise, in broccoli samples, a significant growth (\(p<0.05\)) of 1.3% in dry matter amount was observed in the sample cooked for the shortest time of 15 min. Other cooking times of 30 min and 45 min had no significant effect of dry matter content compared with raw samples. Also [PERSON] et al. [21] reported an increase of dry matter in broccoli and both white and green cauliflowers conducted to cooking, differently to examined Brussels sprouts samples where a slight decrease was observed. [PERSON] & [PERSON] [19] observed significant increase of 0.43% in dry mass after _sous-wide_ cooking of Romanesco type cauliflower.