The effect of different type of cooking methods on the chemical, physical and nutritional characteristics of broccoli (Brassica oleracea L.) was studied. Broccoli samples were cooked with steam, with a steam/microwave combined method, and with microwave cooking by using an accessory that generates steam. The treatment times were 15, 9 and 15 min, respectively. The fresh and cooked samples were evaluated for weight loss, water content, color, texture, free and total polyphenols content, and antioxidant capacity. Moreover, the dielectric properties of the samples were determined in order to analyze the viability of determining some nutritional and quality aspects of broccoli during the cooking operation. The results showed that the highest weight loss was observed in samples cooked with steam/microwave combined method (25 ± 1.5%). On the other hand, the polyphenols content increased with all the cooking methods analyzed. Dielectric properties changed significantly during the cooking treatments and showed good correlations with some of the chemical, physical and nutritional parameters studied.
Physical chemical and nutritional characterization of steam coke broccoli
TYLEWICZ, URSZULA;COCCI, EMILIANO;DALLA ROSA, MARCO
2011
Abstract
The effect of different type of cooking methods on the chemical, physical and nutritional characteristics of broccoli (Brassica oleracea L.) was studied. Broccoli samples were cooked with steam, with a steam/microwave combined method, and with microwave cooking by using an accessory that generates steam. The treatment times were 15, 9 and 15 min, respectively. The fresh and cooked samples were evaluated for weight loss, water content, color, texture, free and total polyphenols content, and antioxidant capacity. Moreover, the dielectric properties of the samples were determined in order to analyze the viability of determining some nutritional and quality aspects of broccoli during the cooking operation. The results showed that the highest weight loss was observed in samples cooked with steam/microwave combined method (25 ± 1.5%). On the other hand, the polyphenols content increased with all the cooking methods analyzed. Dielectric properties changed significantly during the cooking treatments and showed good correlations with some of the chemical, physical and nutritional parameters studied.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
