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

@article{Bongoni2014EvaluationOD,
  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 Steenbekkers and Matthijs Dekker and Markus Stieger},
  journal={Plant Foods for Human Nutrition},
  year={2014},
  volume={69},
  pages={228-234}
}
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… 

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