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Effects of Cooking Methods on Sensory, Chemical, and Microbial Characteristics of Broccoli (Brassica Oleracea)

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  • Tangkham W.

Abstract

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.

Suggested Citation

  • Tangkham W., 2019. "Effects of Cooking Methods on Sensory, Chemical, and Microbial Characteristics of Broccoli (Brassica Oleracea)," Journal of Food Industry, Macrothink Institute, vol. 3(1), pages 63-69, November.
    • Handle: RePEc:mth:jfi888:v:3:y:2019:i:1:p:63-69
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    JEL classification:

    • R00 - Urban, Rural, Regional, Real Estate, and Transportation Economics - - General - - - General
    • Z0 - Other Special Topics - - General

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