Effect of Domestic Processing Methods on the Chemical Composition and Organoleptic Properties of Broccoli and Cauliflower

Abd Allah Mansour¹, Nahed M.Elshimy¹, Laila A. Shekib¹ and Magda S. Sharara^1,

¹Food Science and Technology Department, Faculty of Agriculture, Alexandria University, Alexandria Egypt

Cite this paper:
Abd Allah Mansour, Nahed M.Elshimy, Laila A. Shekib and Magda S. Sharara. Effect of Domestic Processing Methods on the Chemical Composition and Organoleptic Properties of Broccoli and Cauliflower. American Journal of Food and Nutrition. 2015; 3(5):125-130. doi: 10.12691/ajfn-3-5-3

Abstract

This study was carried out to investigate the effect of three domestic processing methods (blanching in boiled water, steaming and microwaving) on chemical composition, minerals, color and organoleptic properties of broccoli (Brassica oleacea var italica) and cauliflower (Brassica oleracea var. botrytis). The results of proximate chemical composition showed that broccoli had a lower moisture and higher dry matter, crude protein, crude fat and ash compared with cauliflower, while cauliflower had higher content of carbohydrate than broccoli. Blanching in boiled water, steaming and microwaving methods caused a significant increasing in moisture content and a significant decreasing in crude protein, crude fat, and ash content of both broccoli and cauliflower (on dry weight basis), meanwhile no significant effect was observed in carbohydrate content of broccoli and cauliflower after processing except that of steamed cauliflower it had lower content of carbohydrate than broccoli. However, the change in crude fiber content was not significant due to processing when calculated on dry weight bass. It was found that, fresh cauliflower had a higher content of Fe and Ca than fresh broccoli while the opposite was observed in case of Zn, Mg, K and Na content (on dry weight basis). Different processing methods resulted in significant reduction in the mineral contents in both broccoli and cauliflower comparing with the fresh ones. Broccoli tends to be from green to blue while cauliflower tends to be yellow in color. Fresh broccoli color was higher in purity comparing to the processed ones. The lowest purity value was noticed for microwaved broccoli. Steamed cauliflower color had the highest L (lightness) value and lowest one was observed for microwaved samples. Sensory evaluation showed that both raw and processed cauliflower and broccoli were acceptable by panelists.

Keywords:
broccoli cauliflower chemical composition minerals organoleptic properties

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