Abstract: Investigates the effects of baking with varying oxygen levels mediated by hot steam on the quality of three food items: eggplant, broccoli, and chicken. The research reveals that as the oxygen content increases, the concentrations of polyphenols, anthocyanins, chlorophyll, and vitamin C in the foods gradually decrease. Consequently, the DPPH (1,1-diphenyl-2-picrylhydrazyl) antioxidant activity diminishes, and the degree of dehydration and carbonization on the food surfaces intensifies. Furthermore, the sensory evaluation scores for eggplant and broccoli also gradually decline with rising oxygen levels. Under 0% oxygen conditions, the baked eggplant and broccoli exhibit optimal characteristics in terms of appearance, antioxidant content, antioxidant activity, and sensory attributes. As for baked chicken, with increasing oxygen content and decreasing hot steam, the hardness gradually increases, reaching its lowest point at 0% oxygen. Concurrently, the oil loss rate rises, while the peroxide value of the oil decreases. However, indicators such as the a value, color score, and total sensory evaluation score of baked chicken initially increase and then decrease with rising oxygen content. At 5% oxygen, the baked chicken achieves the highest appearance and sensory scores, but the highest oil loss rate per unit and the lowest peroxide value are observed at 0% oxygen.

Key words: Steam, Low oxygen roasting, Foods