Influence of different cooking methods on bioactive properties of broccoli

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dc.authoridÇağla Özer / 0000-0001-8471-8607en_US
dc.authorscopusidÇağla Özer / 57211870647
dc.authorwosidÇağla Özer / L-6470-2018
dc.contributor.authorÖzer, Çağla
dc.date.accessioned2021-07-06T11:04:24Z
dc.date.available2021-07-06T11:04:24Z
dc.date.issued2021en_US
dc.departmentİstinye Üniversitesi, Güzel Sanatlar, Tasarım ve Mimarlık Fakültesi, Gastronomi ve Mutfak Sanatları Bölümüen_US
dc.description.abstractIt is well known that heat treatments have negative effect on food components, especially vitamins and phenolic compounds. However, degradation of these compounds can be prevented with avoiding conventional techniques such as boiling. Broccoli (Brassica oleracea Italica) has been widely consumed horticultural plant which has high antioxidant potential because of being rich in terms of vitamin C content and phenolic compounds. In the current study, the lowest loss of vitamin C content and TPC was determined in steamed broccoli. When compared with boiling, sous vide technique caused less reduction in vitamin C content and TPC, however more than steaming (p<0,05). Moreover, the highest antioxidant activity was also found in steamed broccoli. Steaming can be suggested as more suitable method for cooking broccoli. On the other hand, total chlorophyll content increased with the heat treatment in comparison to fresh broccoli. The highest chlorophyll content was observed in 10 min steamed broccoli.en_US
dc.identifier.citationÖzer, Ç . (2021). INFLUENCE OF DIFFERENT COOKING METHODS ON BIOACTIVE PROPERTIES OF BROCCOLI . International Journal of Contemporary Tourism Research , 5 (1) , 69-76 . DOI: 10.30625/ijctr.785266en_US
dc.identifier.doi10.30625/ijctr.785266en_US
dc.identifier.endpage76en_US
dc.identifier.issn2587-1528en_US
dc.identifier.issue1en_US
dc.identifier.startpage69en_US
dc.identifier.urihttps://doi.org/10.30625/ijctr.785266
dc.identifier.urihttps://hdl.handle.net/20.500.12713/1888
dc.identifier.volume5en_US
dc.institutionauthorÖzer, Çağla
dc.language.isoenen_US
dc.publisherDergiParken_US
dc.relation.ispartofInternational Journal of Contemporary Tourism Researchen_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntioxidant Activityen_US
dc.subjectBroccolien_US
dc.subjectCooking Techniquesen_US
dc.subjectTotal Phenolic Componenten_US
dc.subjectVitamin Cen_US
dc.titleInfluence of different cooking methods on bioactive properties of broccolien_US
dc.typeArticleen_US

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