Comparative Analysis of Different Oven Humidity on Nutritional Quality and Edible Quality of Steam-assisted Roasting Broccoli
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Abstract:
This study selected broccoli to explore the effects of different humidity (0%, 25%, 50%, 75%, 100%) on the nutritional quality and sensory properties of broccoli. The results showed that Vc content in fresh broccoli was significantly higher than that of steam-assisted roasting broccoli at 0%~25% cavity humidity, but not significantly different from that of steam-assisted roasting broccoli at 50%~100% cavity humidity. After steam-assisted roasting, the polyphenol and chlorophyll decreased significantly; but as the cavity humidity increased, the retention rate increased accordingly. With the increase of the cavity humidity, a* of broccoli decreased significantly and b* changed not significantly. Compared to 25%~100%, the L* of steam-assisted roasting broccoli at 0% cavity humidity was significantly high. Hardness and firmness of steam-assisted roasting broccoli at 0% cavity humidity were largest, however, there were no significant differences among other cavity humidity samples. Finally, the comprehensive results of sensory quality, nutritional index and sensory evaluation showed that the optimum cavity humidity of steam-assisted roasting broccoli is 75% or 100%.
