Effects of Cooking Methods on Sensory, Chemical, and Microbial Characteristics of Broccoli (Brassica Oleracea)

Abstract

Broccoli (Brassica oleracea) contains high levels of antioxidants, vitamins and anticarcinogenic properties with associated to health-promoting. The objective of this study was to determine the effects of four cooking methods on the sensory, chemical, and microbial characteristics of broccoli. The following cooking methods: 1) control (fresh broccoli), 2) steaming, 3) boiling and 4) baking were replicated three times. Treatments were analyzed for sensory evaluation, pH value, % moisture content, water activity (Aw), color (L*, a*, b*), aerobic plate counts, E. coli and S. aureus. Steamed broccoli had the highest score (P<0.05) of overall rating (6.45) for sensory testing (n = 140) and enhanced green color (a* = -11.49). The initial moisture content of broccoli in this experiment ranged from 79.09 to 91.78%. Baked broccoli obtained the lowest (P<0.05) moisture content (79.09%), pH value (6.13) and aerobic plate counts (1.24 Log CFU/g). No E. coli and S. aureus were found in this study.