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

doi:10.21608/mjard.2023.302450

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

10.21608/mjard.2023.302450

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.

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