Influence of sous vide processing, steaming and boiling on vitamin retention and sensory quality in broccoli florets

Abstract

In this study the effect of sous vide processing, steaming and traditional boiling of broccoli florets on retention of ascorbic acid, vitamin B6 and folacin was investigated. Freshly prepared samples were also sensorily evaluated. In all heat treatments ascorbic acid was found to have the highest retention, and was therefore judged not to be suitable as an indicator for vitamin retention in general. When the three types of heat treatment were compared, boiling showed lowest retention of all the vitamins examined (45-64% in 5 min), whereas sous-vide processing gave the highest retentions (97-100% in 5 min). Retentions during steaming were a little lower (83-100% in 5 min). Sensory evaluation showed that sous-vide cooked and steamed broccoli florets generally had higher acceptability than boiled.

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

“…The cooking loss of samples processed in a convention steam oven was generally low, and it increased dry matter content by 1-2%. The results are consistent with Petersen (1993). Significant differences in the content of various pectin fractions in cooked broccoli were reported by Wu and Chang (1990), Ni et al (2005), and Christiaens et al (2012).…”

“…Our results and the findings of Ślaska-Grzywna (2007) suggest that the sensory properties of broccoli cooked in a convention steam oven are conditioned by temperature, cooking time, and moisture content. According to Petersen (1993), steamed broccoli is generally much more acceptable to consumers than broccoli boiled in water.…”

“…When broccoli is cooked in water, a substantial part of soluble components is transferred to water, which reduces the palatability of the cooked product (Petersen 1993;Borowski et al 2005). Alternative cooking methods are recommended for broccoli (Price et al 1998;Murcia et al 2000;Roy et al 2009;Yuan et al 2009).…”

Advantages of sous-vide cooked red cabbage: Structural, nutritional and sensory aspects

“…The nutritional benefits of sous-vide have been studied (Petersen, 1993 modeled using a secondary model. Primary and secondary models could be combined in differential equations 44 permitting the description of a process under dynamic conditions.…”

Comparison of vacuum treatments and traditional cooking in vegetables using instrumental and sensory analysis

“…In the case of broccoli florets, steamed florets were the best scored followed by sous-vide products, while boiling florets received the lowest score (Petersen, 1993). A comparison between high pressure processing (600 MPa), sous-vide, and boiling of raw carrots was conducted by Trejo-Araya et al (2009).…”