EVALUATION OF THE BIOACTIVE COMPOUNDS OF FRESH AND PROCESSED BROCCOLI AND CAULIFLOWER AS HYPOGLYCEMIC AGENTS
NESREN EL-SAYED MOHAMED ISMAIL;
Abstract
The objective of this work were to study chemical composition
of broccoli and cauliflower florets, besides the effect of different
cooking processing (boiling, blanching and steaming) on the total
phenols, ascorbic acid, antioxidant activity and sulforaphane content of
broccoli and cauliflower extracts as well as investigated the effect of
broccoli and cauliflower extracts as hypoglycemic and
hypocholesterolemic agents, Moreover the investigation has been
extended to and study the effect of freezing on quality
characteristics (color and texture) of broccoli and cauliflower and study
the organoleptic evaluation of frozen steamed broccoli and cauliflower
during different freezing storage times. The obtained results could be
summarized as:
1. chemical composition of fresh broccoli and cauliflower
The protein content of broccoli was found to be higher than that
of cauliflower those recorded 20.79 and 18.40 (g/100g dry wt)
respectively. However, the ash content of cauliflower recorded 10.73%
that was higher than the corresponding content in broccoli florets that
was only 9.19 % and it was insignificant difference.
The total lipids of both broccoli and cauliflower werein
asignificant difference, that broccoli recorded higher percentage of total
of broccoli and cauliflower florets, besides the effect of different
cooking processing (boiling, blanching and steaming) on the total
phenols, ascorbic acid, antioxidant activity and sulforaphane content of
broccoli and cauliflower extracts as well as investigated the effect of
broccoli and cauliflower extracts as hypoglycemic and
hypocholesterolemic agents, Moreover the investigation has been
extended to and study the effect of freezing on quality
characteristics (color and texture) of broccoli and cauliflower and study
the organoleptic evaluation of frozen steamed broccoli and cauliflower
during different freezing storage times. The obtained results could be
summarized as:
1. chemical composition of fresh broccoli and cauliflower
The protein content of broccoli was found to be higher than that
of cauliflower those recorded 20.79 and 18.40 (g/100g dry wt)
respectively. However, the ash content of cauliflower recorded 10.73%
that was higher than the corresponding content in broccoli florets that
was only 9.19 % and it was insignificant difference.
The total lipids of both broccoli and cauliflower werein
asignificant difference, that broccoli recorded higher percentage of total
Other data
| Title | EVALUATION OF THE BIOACTIVE COMPOUNDS OF FRESH AND PROCESSED BROCCOLI AND CAULIFLOWER AS HYPOGLYCEMIC AGENTS | Other Titles | تقييم المركبات الفعالة فى البروكلى والقنبيط الطازج والمصنع كعوامل مخفضة للسكر | Authors | NESREN EL-SAYED MOHAMED ISMAIL | Issue Date | 2017 |
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