The effects of cooking method on selected quality traits of broccoli and green asparagus

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  • Marzena Danowska‐Oziewicz
    Department of Human Nutrition Faculty of Food Science University of Warmia and Mazury ul. Słoneczna 45F 10-718 Olsztyn Poland
  • Agnieszka Narwojsz
    Department of Human Nutrition Faculty of Food Science University of Warmia and Mazury ul. Słoneczna 45F 10-718 Olsztyn Poland
  • Anna Draszanowska
    Department of Human Nutrition Faculty of Food Science University of Warmia and Mazury ul. Słoneczna 45F 10-718 Olsztyn Poland
  • Natalia Marat
    Department of Human Nutrition Faculty of Food Science University of Warmia and Mazury ul. Słoneczna 45F 10-718 Olsztyn Poland

書誌事項

公開日
2019-07-02
権利情報
  • http://onlinelibrary.wiley.com/termsAndConditions#vor
DOI
  • 10.1111/ijfs.14269
公開者
Oxford University Press (OUP)

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説明

<jats:title>Summary</jats:title><jats:p>Broccoli and green asparagus were cooked using boiling water, steam, microwave oven and combi oven with overheated steam and combination of hot air with overheated steam (only broccoli). Vegetables were analysed for chlorophylls <jats:italic>a</jats:italic> and <jats:italic>b</jats:italic>, carotenoids, total polyphenols, antioxidant activity, colour parameters and sensory properties. Cooking in the combi oven with overheated steam was an effective method to achieve the highest levels of polyphenols and antioxidant activity, but it negatively influenced the contents of chlorophylls in both vegetables and carotenoids in asparagus. Boiling and cooking in the combi oven with overheated steam or hot air and steam ensured the best and comparable sensory properties of broccoli. Asparagus showed a lower susceptibility to heat treatments than broccoli as none of the treatments applied caused significant differences in colour redness and yellowness, polyphenol content and sensory properties of this vegetable.</jats:p>

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