Effect of different blanching methods on peroxidase and lipoxygenase activity of broccoli and comparison of some nutritional values at enzymes inactivation levels
Küçük Resim Yok
Tarih
2006
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Akademiai Kiado
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Peroxidase (POD) and lipoxygenase (LOX) inactivation temperature and time were investigated on broccoli florets at different blanching treatments. In addition, retention of nutritional components, which reduced POD and LOX activities, was compared. LOX inactivation required 14 min at 70 degrees C, 6 min at 80 degrees C, 11/2 min at 90 degrees C, 1 min at 100 degrees C water blanching and 1 min for steam blanching, 2 min in microwave without water and 6 min with microwave and water. The highest nutritional content of broccoli was evaluated in microwave blanching without water by comparison to all treatments. The decline of nitrate and nitrite value of broccoli was higher under longer time blanching than under higher temperature blanching.
Açıklama
Anahtar Kelimeler
Broccoli, Peroxidase, Lipoxygenase, Blanching, Chlorophyll, Ascorbic Acid, Vegetables, Quality, Nitrate, Cooking, Frozen
Kaynak
Acta Alimentaria
WoS Q Değeri
Q4
Scopus Q Değeri
Q3
Cilt
35
Sayı
3
