Food and Fermentation Industries >

2021 , Vol. 47 >Issue 19: 161 - 167

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026765

The effect of different steaming power on the nutritional quality of broccoli

  • FAN Tianli ,
  • LIU Ruonan ,
  • WANG Fengli ,
  • LIU Dongmei ,
  • ZHOU Peng
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  • (State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

Received date: 2021-01-15

  Revised date: 2021-02-23

  Online published: 2021-11-04

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Abstract

In this experiment, broccoli was used as raw material to investigated the change of the following indicators including color, pigments, total phenolic content, ascorbic acid content and antioxidant activity with the steam treatment under different steaming power (100, 500, 1 000, and 1 600 W). The results showed that the maturity of broccoli after steaming can be characterized by the hardness value of the broccoli stalk. When the steamed broccoli reached the same maturity at different powers, the a* value appeared declining trend, and the green intensity increased as the steaming power increased. And the content of chlorophyll and carotenoids showed an overall upward trend; the total phenolic content of broccoli steamed at different powers was higher than that of fresh and raw broccoli. Moreover, the higher the steaming power, the higher the total phenolic content (100 W: 773 mg/100 g dry matter, 1 600 W: 868 mg/100 g dry matter). However, the content of ascorbic acid after steaming was reduced, but compared with 100 W, 1 600 W, it still retained more ascorbic acid content (669.31 mg/100 g dry matter and 821.76 mg/100 g dry matter, respectively). The antioxidant activity was closely related to total phenolic content and ascorbic acid content, antioxidant activity gradually increased with steaming power. Therefore, high steaming power preserved chlorophyll, carotenoids, total phenolic content, ascorbic acid content and antioxidant activity to a greater than low steaming power for broccoli and retained color better.

Key words： steaming; broccoli; maturity; nutrients; a*

Cite this article

FAN Tianli , LIU Ruonan , WANG Fengli , LIU Dongmei , ZHOU Peng . The effect of different steaming power on the nutritional quality of broccoli[J]. Food and Fermentation Industries, 2021 , 47(19) : 161 -167 . DOI: 10.13995/j.cnki.11-1802/ts.026765

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