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

Lugar: Sonia Z. Vin˜a a, Daniela F. Olivera a, Claudio M. Marani a, Ricardo M. Ferreyra a,; Año: 2007 vol. 80 p. 218 - 225

0260-8774

In this work, pre-blanching of Brussels sprouts was performed – using different 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 werein order to minimize quality factors losses and browning incidence in subsequent stages of product processing and storage. Sprouts were  firstly 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. Otherfirstly 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 chloro-samples were directly blanched by immersion in water (100 C) for 1, 3 or 4 min. Thermal history, surface colour, texture, total chloro-  yll, radical scavenging activity, ascorbic acid and total flavonoids content were determined. Microwaves pre-blanching showed noyll, radical scavenging activity, ascorbic acid and total flavonoids content were determined. Microwaves pre-blanching showed no  deleterious effects on total chlorophyll, radical scavenging activity, total flavonoids and ascorbic acid content of Brussels sprouts anddeleterious effects on total chlorophyll, radical scavenging activity, total flavonoids 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 Brusselsthe moderate heat treatment induced by this method may be considered to be a useful tool to improve health properties of Brussels  sprouts.sprouts.  2006 Published by Elsevier Ltd. 2006 Published by Elsevier Ltd. 21 Keywords: Blanching; Surface colour; Texture; Antioxidants compoundsKeywords: Blanching; Surface colour; Texture; Antioxidants compounds