INFLUENCE OF SOUS-VIDE PROCESSING, STEAMING AND BOILING ON VITAMIN RETENTION AND SENSORY QUALITY IN BROCCOLI FLORETS

In this study the effect of sous vide processing, steaming and traditi onal boiling of broccoli florets on retention of ascorbic acid, vitami n B6 and folacin was investigated. Freshly prepared samples were also sensorily evaluated. In all heat treatments ascorbic acid was found to have the highest retention, and was therefore judged not to be suitab le as an indicator for vitamin retention in general. When the three ty pes of heat treatment were compared, boiling showed lowest retention o f all the vitamins examined (45-64% in 5 min), whereas sous-vide proce ssing gave the highest retentions (97-100% in 5 min). Retentions durin g steaming were a little lower (83-100% in 5 min). Sensory evaluation showed that sous-vide cooked and steamed broccoli florets generally ha d higher acceptability than boiled.