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Effects of Processing on Quality Attributes of Osmo-Dried Broccoli Stalk Slices

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Abstract

In this study, the broccoli stalk was converted into dried product by using the osmotic dehydration as pre-treatment followed by microwave-assisted hot air drying as finish drying. The influences of these processing steps on the product quality such as vitamin C, total chlorophyll, total phenolic content, color, and texture of broccoli stalk slices were investigated. It has been demonstrated that when compared to fresh sample, osmotic dehydration pre-treatment resulted in a significant decrease (p < 0.05) in vitamin C content, chlorophyll content, and total phenolic content. In addition, the osmotically dehydrated product has minimal color changes and softer texture. While considering drying temperature as a factor, better quality retention was observed when osmotically dehydrated broccoli stalk slices were dried at a drying temperature of 40 °C.

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Acknowledgments

The authors are grateful to Natural Sciences and Engineering Research Council of Canada (NSERC) for the financial support of this study and to Ministry of Education Malaysia and Universiti Malaysia Terengganu for the granted scholarship.

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  1. School of Fundamental Science, Universiti Malaysia Terengganu, Kuala Nerus, 21030, Terengganu, Malaysia

    Nora Salina Md Salim

  2. Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Macdonald Campus, 21 111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec, H9X 3V9, Canada

    Yvan Gariѐpy & Vijaya Raghavan

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  1. Nora Salina Md Salim
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Md Salim, N.S., Gariѐpy, Y. & Raghavan, V. Effects of Processing on Quality Attributes of Osmo-Dried Broccoli Stalk Slices. Food Bioprocess Technol 12, 1174–1184 (2019). https://doi.org/10.1007/s11947-019-02282-2

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