Naslov
Effect of drying conditions on indole glucosinolate level in broccoli

Autori
Mrkić, Vlatka ; Delonga, Karmela ; Radojčić Redovniković, Ivana ; Dragović-Uzelac, Verica

Izvornik
Acta alimentaria (0139-3006) 39 (2010), 2; 167-174

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
blanching; broccoli; drying conditions; glucosinolates; HPLC

Sažetak
Broccoli is interesting as raw vegetable for domestic use and as well as dehydrated powder due to content of numerous biologically active compounds – phytochemicals. Therefore, we examined the influence of blanching and drying air temperature and velocity on glucosinolate composition and content in conditions which are usually applied in industrial processing of broccoli. Broccoli blanching prior to drying caused a significant decrease of glucosinolates content, which additionally decreased after the drying process, especially by drying at 100 °C. Also, drying by decreasing the temperature, which was presumed to have a beneficial effect on the glucosinolates preservation, was not better when compared to drying at constant temperatures and with the same air velocity (1.75 m s-1). From all drying conditions singled out as optimal for total and individual glucosinolates preservation, drying at 50 °C and 60 °C with air velocity of 2.25 m s-1 was the most favorable in the greatest number of cases.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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