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Food and Bioprocess Technology

, Volume 6, Issue 8, pp 2135–2149 | Cite as

Innovative Cooking Techniques for Improving the Overall Quality of a Kailan-Hybrid Broccoli

  • Ginés B. Martínez-Hernández
  • Francisco Artés-Hernández
  • Franciane Colares-Souza
  • Perla A. Gómez
  • Presentación García-Gómez
  • Francisco ArtésEmail author
Original Paper

Abstract

The microbial, physical, sensory and nutritional quality of boiled (vacuum and conventional), steamed, pressure cooked, sous vide, microwaved (sous vide and conventional), deep-fried (vacuum and conventional) and grilled kailan-hybrid broccoli (Bimi®) after cooking was studied. Sous vide microwaving greatly decreased microbial counts, achieving very low psychrophilic and enterobacteria counts (1.1 and 0.2 log CFU g−1, respectively). Vacuum boiling and sous vide reduced the stem broccoli firmness by approximately 54–58 %, reaching a pleasant and moderate softening. Sous vide, grilling and steaming induced the lowest stem colour changes. Generally, all cooking treatments showed a good overall sensory quality. The total phenolic content (1,148 mg CAE kg−1 fw) usually increased after cooking, with microwave and grilled treatments registering the highest increases up to 2-fold. Commonly, the total antioxidant capacity (296.6 mg AAE kg−1 fw) increased after cooking by sous vide, microwaving and frying treatments registering the highest increments, by approximately 3.6-fold. Generally, the cooking process reduced the initial vitamin C content, with vacuum and conventional boiling showing the lowest and highest losses with 27 and 62 %, respectively, while vacuum deep frying preserved the initial value (1,737 mg kg−1 fw). As a main conclusion, the studied grilling and vacuum-based cooking treatments resulted in better microbial quality, colour, stem firmness and sensory quality than the remaining ones. This maintained or even improved the total antioxidant content of the new kailan-hybrid broccoli studied.

Keywords

Brassica oleracea Italica group × Alboglabra group Vacuum-cooking Microwave Grilled Stem firmness Health-promoting compounds 

Notes

Acknowledgments

The authors are grateful to Sakata Seeds Ibérica S.L.U. for providing financial support and to Fundación Séneca de la Region de Murcia for a grant to G.B. Martínez-Hernández. Thanks are also due to Centro Tecnológico Nacional de la Conserva y la Alimentación and to Centro de Cualificación Turística for their technical support and use of equipments.

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Copyright information

© Springer Science+Business Media, LLC 2012

Authors and Affiliations

  • Ginés B. Martínez-Hernández
    • 1
    • 2
  • Francisco Artés-Hernández
    • 1
    • 2
  • Franciane Colares-Souza
    • 3
  • Perla A. Gómez
    • 2
  • Presentación García-Gómez
    • 4
  • Francisco Artés
    • 1
    • 2
    Email author
  1. 1.Postharvest and Refrigeration Group, Department of Food EngineeringUniversidad Politécnica de CartagenaCartagenaSpain
  2. 2.Institute of Plant BiotechnologyUniversidad Politécnica de CartagenaCartagenaSpain
  3. 3.Faculdade de Engenharia AgrícolaUniversidade Estadual de CampinasCampinasBrazil
  4. 4.Centro Tecnológico Nacional de la Conserva y AlimentaciónMolina de SeguraSpain

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