International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 3, Issue 1 (2018)

Implications of the drying techniques for an effective preservation of broccoli


Navneet Kaur, Poonam Aggarwal, Hradesh Rajput

The present investigation was carried out to study the implications of the drying techniques for an effective preservation of broccoli. Blanching treatments such as potassium metabisulphite 0.1 per cent, sodium bicarbonate 0.1per cent in water at 100ºC for 180 seconds and steam blanching for 300 seconds were found suitable for blanching treatments in broccoli. Among the blanching treatments potassium metabisulphite was found to have better retention of moisture, rehydration ratio, acidity, ascorbic acid, total phenols and antioxidant activity during storage of dried broccoli. Sodium bicarbonate was found to have better retention of total chlorophyll and color attributes during storage of dried broccoli. During storage of six months significant (p≤0.05) decrease was observed in acidity, ascorbic acid, total phenols, antioxidant activity, rehydration ratio, total chlorophyll and color values in all the samples of dried broccoli dried by different drying techniques but there was significant (p≤0.05) increase in moisture content. The freeze drying method was found best to retain physicochemical, phytochemical constituents and antioxidant activity during 6 months of storage followed by cabinet drying (50ºC), solar drying, sun drying and fan drying.
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