Effect of industrial freezing on the physical and nutritional quality traits in broccoli
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Inés González Hidalgo [1] ; Diego A. Moreno Fernández ; Cristina García Viguera ; José María Ros García
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[1] Universidad de Murcia
Universidad de Murcia
Murcia, España
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- Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 25, Nº 1, 2019, págs. 56-65
- Idioma: inglés
- Texto completo no disponible (Saber más ...)
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Resumen
Broccoli was blanched and frozen at industrial scale to ascertain the physical and nutritional changes that take place in industrial processing. Colour, texture, ascorbic and dehydroascorbic acids, glucosinolates, phenolic compounds, antioxidant capacity, mineral nutrients and microstructure were evaluated. Blanching and freezing caused a decrease in lightness and firmness. Losses of phenolic compounds and ascorbic acid + dehydroascorbic acid reached about 57% and 30%, respectively. The antioxidant capacity was similar in fresh and treated broccoli, and the glucosinolates remained constant. These results show that frozen broccoli retains antioxidants compounds, vitamin C and glucosinolates even after industrial processing, meaning that industrially frozen broccoli intended for human consumption can be considered rather similar to the fresh product.
