EFFECT OF VARIOUS THERMAL TECHNIQUES AND FROZEN STORAGE ON SOME CHEMICAL COMPONENT AND PHYTOCHEMICAL COMPOUNDS OF GREEN BEANS AND BROCCOLI. - Egyptian Knowledge Bank

302450

EFFECT OF VARIOUS THERMAL TECHNIQUES AND FROZEN STORAGE ON SOME CHEMICAL COMPONENT AND PHYTOCHEMICAL COMPOUNDS OF GREEN BEANS AND BROCCOLI.

Article

Last updated: 28 Dec 2024

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Abstract

The goal of this study was investigate effect of various thermal techniques, i.e. boiling, steaming , microwave and on moisture ,ash ,TSS, ascorbic acid , total phenols, total flavonoid and antioxidant activity of two vegetables type (green beans and broccoli ). The recorded data pointed that various methods had significant effect on all analyzed vegetables components. as well as blanching have increased moisture contents of two variety vegetables (85.82%) and (91.43%) compared with the fresh form (84.44%)and (88.82%)respectively . while the Ash , TSS ,and antioxidant contents in two varieties were decreased. When steaming samples were reduce the all chemical and phytochemical parameters expect moisture ,total phenol and total flavonoid have increased in broccoli. the results suggested that the cooking method to save the concentration of (total phenol ,total flavonoid and antioxidant activity ) nearest to the fresh form was microwaving method. at the same time this results suggested that the freezing storage due to decreasing in all levels of chemical and phytochemical components.

DOI

10.21608/mjard.2023.302450

Volume

Article Issue

Related Issue

41667

Issue Date

2023-06-01

Receive Date

2023-06-07

Publish Date

2023-06-01

Page Start

Page End

101

Print ISSN

1110-0257

Online ISSN

2812-6505

Article File

MJARD_Volume 43_Issue 2_Pages 87-101.pdf

PDF . 631.4kB

Link

https://mjard.journals.ekb.eg/article_302450.html

Detail API

https://mjard.journals.ekb.eg/service?article_code=302450

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302,450

Publication Type

Journal

Publication Title

Minia Journal of Agricultural Research and Development

Publication Link

https://mjard.journals.ekb.eg/

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