Innovative Cooking Techniques for Improving the Overall Quality of a Kailan-Hybrid Broccoli

dc.creatorMartinez-Hernandez, GB
dc.creatorArtes-Hernandez, F
dc.creatorColares-Souza, F
dc.creatorGomez, PA
dc.creatorGarcia-Gomez, P
dc.creatorArtes, F
dc.date2013
dc.dateAUG
dc.date2014-08-01T18:33:24Z
dc.date2015-11-26T18:02:25Z
dc.date2014-08-01T18:33:24Z
dc.date2015-11-26T18:02:25Z
dc.date.accessioned2018-03-29T00:44:06Z
dc.date.available2018-03-29T00:44:06Z
dc.identifierFood And Bioprocess Technology. Springer, v. 6, n. 8, n. 2135, n. 2149, 2013.
dc.identifier1935-5130
dc.identifier1935-5149
dc.identifierWOS:000322527100023
dc.identifier10.1007/s11947-012-0871-0
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/80704
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/80704
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1292229
dc.descriptionThe microbial, physical, sensory and nutritional quality of boiled (vacuum and conventional), steamed, pressure cooked, sous vide, microwaved (sous vide and conventional), deep-fried (vacuum and conventional) and grilled kailan-hybrid broccoli (BimiA (R)) after cooking was studied. Sous vide microwaving greatly decreased microbial counts, achieving very low psychrophilic and enterobacteria counts (1.1 and 0.2 log CFU g(-1), respectively). Vacuum boiling and sous vide reduced the stem broccoli firmness by approximately 54-58 %, reaching a pleasant and moderate softening. Sous vide, grilling and steaming induced the lowest stem colour changes. Generally, all cooking treatments showed a good overall sensory quality. The total phenolic content (1,148 mg CAE kg(-1) fw) usually increased after cooking, with microwave and grilled treatments registering the highest increases up to 2-fold. Commonly, the total antioxidant capacity (296.6 mg AAE kg(-1) fw) increased after cooking by sous vide, microwaving and frying treatments registering the highest increments, by approximately 3.6-fold. Generally, the cooking process reduced the initial vitamin C content, with vacuum and conventional boiling showing the lowest and highest losses with 27 and 62 %, respectively, while vacuum deep frying preserved the initial value (1,737 mg kg(-1) fw). As a main conclusion, the studied grilling and vacuum-based cooking treatments resulted in better microbial quality, colour, stem firmness and sensory quality than the remaining ones. This maintained or even improved the total antioxidant content of the new kailan-hybrid broccoli studied.
dc.description6
dc.description8
dc.description2135
dc.description2149
dc.descriptionSakata Seeds Iberica S.L.U.
dc.descriptionFundacion Seneca de la Region de Murcia
dc.languageen
dc.publisherSpringer
dc.publisherNew York
dc.publisherEUA
dc.relationFood And Bioprocess Technology
dc.relationFood Bioprocess Technol.
dc.rightsfechado
dc.rightshttp://www.springer.com/open+access/authors+rights?SGWID=0-176704-12-683201-0
dc.sourceWeb of Science
dc.subjectBrassica oleracea Italica group x Alboglabra group
dc.subjectVacuum-cooking
dc.subjectMicrowave
dc.subjectGrilled
dc.subjectStem firmness
dc.subjectHealth-promoting compounds
dc.subjectHigher Antioxidant Activity
dc.subjectVitamin-c Content
dc.subjectBrassica-oleracea
dc.subjectAscorbic-acid
dc.subjectVar. Italica
dc.subjectSous-vide
dc.subjectNatural Antioxidants
dc.subjectPeroxidase-activity
dc.subjectMicrowave Cooking
dc.subjectVegetables
dc.titleInnovative Cooking Techniques for Improving the Overall Quality of a Kailan-Hybrid Broccoli
dc.typeArtículos de revistas


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