It is well known that heat treatments have negative effect on food components, especially vitamins and phenolic compounds. However, degradation of these compounds can be prevented with avoiding conventional techniques such as boiling. Broccoli (Brassica oleracea Italica) has been widely consumed horticultural plant which has high antioxidant potential because of being rich in terms of vitamin C content and phenolic compounds. In the current study, the lowest loss of vitamin C content and TPC was determined in steamed broccoli. When compared with boiling, sous vide technique caused less reduction in vitamin C content and TPC, however more than steaming (p<0,05). Moreover, the highest antioxidant activity was also found in steamed broccoli. Steaming can be suggested as more suitable method for cooking broccoli. On the other hand, total chlorophyll content increased with the heat treatment in comparison to fresh broccoli. The highest chlorophyll content was observed in 10 min steamed broccoli.
|Konular||Otelcilik, Konaklama, Spor ve Turizm|
|Bölüm||Özgün Bilimsel Makale|
|Yayımlanma Tarihi||21 Haziran 2021|
|Başvuru Tarihi||25 Ağustos 2020|
|Kabul Tarihi||4 Nisan 2021|
|Yayınlandığı Sayı||Yıl 2021, Cilt 5, Sayı 1|