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

Abstract

Borowski J., Narwojsz J., Borowska E.J., Majewska K. (2015): The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoli. Czech J. Food Sci., 33: 254-260.Broccoli cooked in a convection steam oven at different temperatures and times was evaluated and compared with broccoli boiled in water. Broccoli was subjected to a sensory analysis, and its texture parameters were determined instrumentally. The effect of various thermal processing methods on pectic compounds was analysed. The application of different cooking methods led to significant variations in the analysed attributes. The majority of the observed differences were statistically significant (P < 0.05). Broccoli cooked in a convection steam oven at 125°C with 90% steam saturation for 8 min was characterised by the most desirable sensory attributes and scored 8.5 on a 10-cm unstructured line scale. The same samples had the greatest firmness and the highest protopectin content (72.9%). Broccoli boiled in water scored the lowest number of points, and it had the lowest protopectin content (51%).

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

“…On the contrary to our results, they observed a higher flavour intensity of steamed than boiled broccoli, but differences were significant only when longer cooking times were applied. Differences in sensory quality of broccoli cooked with four various combinations of steam heating and boiling were noted by Borowski et al (2015). Similarly to our results, they reported the highest and equal intensities of aroma for broccoli steamed with overheated steam and boiled, and the most intense green colour and the highest overall quality for broccoli cooked by the hot air with high relative humidity, followed by boiled samples.…”

“…Most studies, which were focused on the effect of cooking on bioactive compounds in vegetables, did not involve sensory analysis of experimental material and that available indicates the differences in firmness, flavour, colour and overall quality of vegetables cooked with different methods (Borowski et al, 2015). Nevertheless, sensory properties are a decisive factor in consumer's acceptability of food and the final outcome of such study should be a balance between chemical composition/nutritional value and sensory quality of investigated products.…”

“…Simultaneously, thermal processes affect sensory properties of ready to eat products. The extent of changes in vegetables during processing is influenced mainly by a type and quality of raw material and heat treatment method applied (Arnold et al, 2014;Borowski et al, 2015;Chen et al, 2017). Therefore, the objective of the study was to investigate the effect of the heat treatment method on pro-healthy (content of chlorophylls, carotenoids, and phenolic compounds, antioxidative activity), physical (colour parameters) and sensory properties of broccoli and green asparagus.…”

Decontamination of Microorganisms and Pesticides from Fresh Fruits and Vegetables: A Comprehensive Review from Common Household Processes to Modern Techniques

“…Other common household processes such as peeling, boiling, and blanching have been extensively studied to evaluate their antimicrobial and pesticide dissipation properties (Bonnechère et al., ; Boulaid, Aguilera, Camacho, Soussi, & Valverde, ; Chung, ; Kaushik, Satya, & Naik, ; Radwan, Abu‐Elamayem, Shiboob, & Abdel‐Aal, ; Radwan, Shiboob, Abu‐Elamayem, & Abdel‐Aal, ; Randhawa, Anjum, Ahmed, & Randhawa, ; Walia, Boora, & Kumari, ). However, these procedures are deleterious to the inherent flavonoid, carotenoid, phytochemical, and micronutrient content of fruits and vegetables (Borowski, Narwojsz, Borowska, & Majewska, ; Davis & Williams, ; Turkmen, Sari, & Velioglu, ).…”

Effect of Heat Treatment on the Antioxidant Capacity of Aqueous and Ethanol Extracts of Aframomum angustifolium Seed

“…Thermal treatment has been reported to induce changes in organoleptic, nutritional and textural properties of foods. 1 Cooking increases food safety by destroying food microbial flora, inactivating anti-nutritional factors and enhancing digestibility of foods thereby increasing bioavailability of nutrients. 2 However, cooking and other thermal processes have also been reported to reduce food quality.…”