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Influence of Dehydration on the Chemistry Of Broccoli, Brassica Oleracea

Nischal, Lata (2006) Influence of Dehydration on the Chemistry Of Broccoli, Brassica Oleracea. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Brassica vegetables are consumed all over the year as the ingredients of different salads or after cooking of raw and frozen vegetables.Physicochemical properties and sensory attributes of dehydrated and rehydrated broccoli are crucial. Consumer acceptability mainly depends on the physical appearance as well as sensory characteristics. In recent years an improvement in quality retention of dried products by altering the processing strategy and or pretreatments has gained much attention. Suitability of various pretreatment for preparation of dehydrated broccoli has been studied and it was found that dehydrated broccoli obtained from treatment combination of 2 minutes steam blanching plus dipping in 0.4%KMS and 0.5% NaHCO3 concentration levels and freeze drying was the best in all aspects of physico-chemical attributes. The present study has given a picture of chemical composition of fresh Broccoli and the tendencies in changes of moisture, phenolics, chlorophyll, carotenoids and ascorbic acid during pretreatment and dehydration. Broccoli could yield to a good quality dehydrated product on simple hot air drying through colour fixation to retain chlorophyll from the point of commercial application. Non-enzymatic browning also was considerably less during storage of dehydrated material, that indicates the scope for acceptability of the dried product over storage for 5 months.
Uncontrolled Keywords: Brassica vegetables Broccoli Dehydration
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
600 Technology > 08 Food technology > 23 Vegetables
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Mar 2007
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/468

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