Influence of sous vide processing, steaming and boiling on vitamin retention and sensory quality in broccoli florets.
In this study the effect of sous vide processing, steaming and traditional boiling of broccoli florets on retention of ascorbic acid, vitamin B6 and folacin was investigated. Freshly prepared samples were also sensorily evaluated. In all heat treatments ascorbic acid was found to have the highest retention, and was therefore judged not to be suitable as an indicator for vitamin retention in general. When the three types of heat treatment were compared, boiling showed lowest retention of all the vitamins examined (45-64% in 5 min), whereas sous-vide processing gave the highest retentions (97-100% in 5 min). Retentions during steaming were a little lower (83-100% in 5 min). Sensory evaluation showed that sous-vide cooked and steamed broccoli florets generally had higher acceptability than boiled.
Petersen
M A
MA
Department of Dairy and Food Science, Royal Veterinary and Agricultural University, Frederiksberg C, Denmark.
D000704:Analysis of Variance; D001205:Ascorbic Acid / Q000032:analysis; D005492:Folic Acid / Q000032:analysis; D005511:Food Handling; D006358:Hot Temperature; D011736:Pyridoxine / Q000032:analysis; D013227:Steam; D013649:Taste; D014675:Vegetables / Q000737:chemistry / Q000592:standards*; D014815:Vitamins / Q000032:analysis*; D014867:Water / Q000032:analysis
D013227:Steam; D014815:Vitamins; D014867:Water; D005492:Folic Acid; D011736:Pyridoxine; D001205:Ascorbic Acid