Journal
FOOD CHEMISTRY
Volume 132, Issue 4, Pages 2037-2045Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.12.045
Keywords
Water content; Water activity; Temperature; Glucosinolates; Kinetic modeling
Funding
- EOS of the Dutch Ministry of Economics [EOSLTe7043]
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The effect of water content and temperature on glucosinolate thermal degradation in broccoli (Brassica oleracea var. italica) was investigated. Broccoli was freeze dried obtaining batches with water content between 13% and 82% (a(w) from 0.32 to 0.99). These samples were heated at different temperatures (from 60 to 120 degrees C) and glucosinolate levels were monitored. To rule out enzymatic breakdown, myrosinase was inactivated prior to heating. Degradation could be described by first-order kinetics for all glucosinolates and all water contents. In the temperature range 60-100 degrees C the sample with 13% showed the lowest degradation rate, whereas at 120 degrees C the degradation rate increased with the water content. This particular behavior was reflected by the high activation energy value of the driest sample. Several hypotheses to explain the observed behavior are discussed. (C) 2011 Elsevier Ltd. All rights reserved.
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