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

Author

Listed:
  • Jerzy BOROWSKI

    (Department of Human Nutrition)

  • Agnieszka NARWOJSZ

    (Department of Human Nutrition)

  • Eulalia Julitta BOROWSKA

    (Department of Food Plant Chemistry and Processing, Faculty of Food Science, University of Warmia and Mazury, Olsztyn, Poland)

  • Katarzyna MAJEWSKA

    (Department of Food Plant Chemistry and Processing, Faculty of Food Science, University of Warmia and Mazury, Olsztyn, Poland)

Abstract

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%).

Suggested Citation

  • Jerzy BOROWSKI & Agnieszka NARWOJSZ & Eulalia Julitta BOROWSKA & Katarzyna MAJEWSKA, 2015. "The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoli," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(3), pages 254-260.
    • Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:3:id:207-2014-cjfs
    DOI: 10.17221/207/2014-CJFS
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