Quality of Brussels sprouts (brassica oleracea l. gemmifera dc) as affected by blanching method

S.Z. VIÑA; D.F. OLIVERA; C.M. MARANI; R.M. FERREYRA; A. MUGRIDGE; A.R. CHAVES; R.H. MASCHERONI

JOURNAL OF FOOD ENGINEERING

Elsevier

Año: 2006

0260-8774

Abstract In this work, pre-blanching of Brussels sprouts was performed – using di.erent heating media – as well as various blanching times, in order to minimize quality factors losses and browning incidence in subsequent stages of product processing and storage. Sprouts were .rstly treated for 5 min, either in water at 50 C or by microwaves, and then blanched in boiling water for 3 or 2 min, respectively. Other samples were directly blanched by immersion in water (100 C) for 1, 3 or 4 min. Thermal history, surface colour, texture, total chlorophyll, radical scavenging activity, ascorbic acid and total .avonoids content were determined. Microwaves pre-blanching showed no deleterious e.ects on total chlorophyll, radical scavenging activity, total .avonoids and ascorbic acid content of Brussels sprouts and the moderate heat treatment induced by this method may be considered to be a useful tool to improve health properties of Brussels sprouts.