Open AccessEffects of Cooking Methods on Sensory, Chemical, and Microbial Characteristics of Broccoli (Brassica Oleracea)
Author(s) -
Wannee Tangkham
Publication year - 2019
Publication title -
journal of food industry
Language(s) - English
Resource type - Journals
ISSN - 1948-545X
DOI - 10.5296/jfi.v3i1.16039
Subject(s) - brassica oleracea , steaming , food science , chemistry , brassica , moisture , water content , brassica rapa , horticulture , biology , geotechnical engineering , organic chemistry , engineering
Broccoli (Brassica oleracea) contains high levels of antioxidants, vitamins and anticarcinogenic properties with associated to health-promoting. The objective of this study was to determine the effects of four cooking methods on the sensory, chemical, and microbial characteristics of broccoli. The following cooking methods: 1) control (fresh broccoli), 2) steaming, 3) boiling and 4) baking were replicated three times. Treatments were analyzed for sensory evaluation, pH value, % moisture content, water activity (Aw), color (L*, a*, b*), aerobic plate counts, E. coli and S. aureus. Steamed broccoli had the highest score (P<0.05) of overall rating (6.45) for sensory testing (n = 140) and enhanced green color (a* = -11.49). The initial moisture content of broccoli in this experiment ranged from 79.09 to 91.78%. Baked broccoli obtained the lowest (P<0.05) moisture content (79.09%), pH value (6.13) and aerobic plate counts (1.24 Log CFU/g). No E. coli and S. aureus were found in this study.