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={R. Bongoni and R. Verkerk and B. Steenbekkers and M. Dekker and M. Stieger},
  journal={Plant Foods for Human Nutrition},
  • R. Bongoni, R. Verkerk, +2 authors M. Stieger
  • Published 2014
  • Mathematics, Medicine
  • 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… CONTINUE READING
    58 Citations
    Effects of domestic cooking on flavonoids in broccoli and calculation of retention factors
    • 9
    Influence of Different Cooking Methods on the Concentration of Glucosinolates and Vitamin C in Broccoli
    • 16


    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
    • 20
    • Highly Influential
    Effects of different cooking methods on health-promoting compounds of broccoli
    • 159
    Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables.
    • 367
    • PDF
    Degradation kinetics of peroxidase enzyme, phenolic content, and physical and sensorial characteristics in broccoli (Brassica oleracea L. ssp. Italica) during blanching.
    • 25
    • Highly Influential
    • PDF
    Genotypic effects on glucosinolates and sensory properties of broccoli and cauliflower.
    • 179
    The effect of cooking on the glucosinolates content in white cabbage
    • 63
    Effect of blanching time and salt concentration on pectolytic enzymes, texture and acceptability of fermented green beans
    • 7
    Consumer behaviour towards vegetables: a study on domestic processing of broccoli and carrots by Dutch households.
    • 13