The Effect of Blanching Treatment on Chemical and Sensory Properties of Broccoli
The physicochemical and sensory properties of on blanched broccoli at 70˚C for 3 minutes and untreated broccoli
were determined. The parameters of the blanching treatment were obtained by conducting response surface methodology
with temperature and time as the factors. Results showed that the vitamin C in untreated sample (31.00 ± 1.41 mg/100g) was
higher compared to the treated samples (15.03 ± 0.81 mg.100g). The same went for peroxidase it was determined that
peroxidase activity was higher in untreated broccoli (0.13 ± 0.01 Δ485nm/min/gram and 0.90 ± 0.87 kg) whilst for treated
broccoli was 0.04 ± 0.01 Δ485nm/min/gram and 0.77 ± 0.27 kg respectively. As for nonanal compound quantified in the
analysis, untreated broccoli showed low value of 0.46% ± 0.00 while it accelerated in treated broccoli to 0.71% ± 0.00.
Sensory properties were evaluated in term of firmness, greenness and overall acceptability where treated broccoli exhibited
higher result with value of 5.77 ± 1.17, 6.30 ± 1.06 and 6.10 ± 1.16 respectively.
Keywords - Broccoli, Response Surface Methodology (RSM), Boiling, Sensory Properties,Vitamin C, Peroxidase Enzyme