The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoli

Jerzy Borowski, Agnieszka Narwojsz, Eulalia Julitta Borowska and Katarzyna Majewska
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Jerzy Borowski: Department of Human Nutrition
Agnieszka Narwojsz: Department of Human Nutrition
Eulalia Julitta Borowska: Department of Food Plant Chemistry and Processing, Faculty of Food Science, University of Warmia and Mazury, Olsztyn, Poland
Katarzyna Majewska: Department of Food Plant Chemistry and Processing, Faculty of Food Science, University of Warmia and Mazury, Olsztyn, Poland

Czech Journal of Food Sciences, 2015, vol. 33, issue 3, 254-260

Abstract: Broccoli cooked in a convection steam oven at different temperatures and times was evaluated and compared with broccoli boiled in water. Broccoli was subjected to a sensory analysis, and its texture parameters were determined instrumentally. The effect of various thermal processing methods on pectic compounds was analysed. The application of different cooking methods led to significant variations in the analysed attributes. The majority of the observed differences were statistically significant (P < 0.05). Broccoli cooked in a convection steam oven at 125°C with 90% steam saturation for 8 min was characterised by the most desirable sensory attributes and scored 8.5 on a 10-cm unstructured line scale. The same samples had the greatest firmness and the highest protopectin content (72.9%). Broccoli boiled in water scored the lowest number of points, and it had the lowest protopectin content (51%).

Keywords: cruciferous vegetables; thermal treatment; organoleptic properties; physical properties; fibre; pectins (search for similar items in EconPapers)
Date: 2015
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:33:y:2015:i:3:id:207-2014-cjfs

DOI: 10.17221/207/2014-CJFS

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