Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance

  title={Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance},
  author={Radhika Bongoni and Ruud Verkerk and Bea L. P. A. Steenbekkers and Matthijs Dekker and Markus Stieger},
  journal={Plant Foods for Human Nutrition},
The objective of this study was to gain insights into the effect of the cooking method on the liking as well as the retention of glucosinolates in broccoli. With this knowledge it can be concluded whether the health aspects of broccoli be improved by the cooking method without deteriorating sensory perception. For this, broccoli was cooked by methods commonly applied by consumers: boiling with a cold (water) start; boiling with a hot (water) start; and steaming. Firmness, greenness and amount… Expand
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Preferences for steaming of vegetables.
  • C. Rennie, A. Wise
  • Medicine
  • Journal of human nutrition and dietetics : the official journal of the British Dietetic Association
  • 2010
Generally, steaming and microwave steaming were preferred for certain vegetables, even by those who normally boil them, although it may be more convincing to use vegetables such as broccoli that are perceived as being most acceptable when steamed. Expand
Effects of different cooking methods on health-promoting compounds of broccoli
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Cooking method significantly effects glucosinolate content and sulforaphane production in broccoli florets
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Genotypic effects on glucosinolates and sensory properties of broccoli and cauliflower.
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