Lack of nutrients in cooking water, high energetic costs, high water consumption and recycling are some draw- backs of vegetable blanching. Those disadvantages could be bypassed using microwave blanching. Three blanching methods (microwave, boiling water and steaming) were com- pared in this study in order to determine their effects on some functional properties of broccoli. In addition, the thermal dam- age on broccoli colour was evaluated. The effectiveness of each blanching process was performed measuring the lost of peroxidase activity, that results more rapidly in microwaves and steam treatments (50 and 60 s respectively) than in boiling water treatment (120 s). The colour indexes did not allow to discriminate a significant difference among treatments. The increase of treatment time caused a vitamin C decrease in samples blanched by boiling water and steam; this trend was not observed in microwaved samples. The phenols content did not significantly vary depending both on type and on time of treatment.
|Titolo:||Influence of different blanching methods on colour, ascorbic acid and phenolics content of broccoli|
|Data di pubblicazione:||2016|
|Appare nelle tipologie:||1.1 Articolo in rivista|