Analysis of the quality of broccoli leaf powder treated by blanching and drying
Brassica oleracea L. italica, the scientific name for broccoli, is a vegetable that is frequently consumed for its florets, which have a number of health benefits. However, other portions of the plant, including the leaves, are almost always discarded despite being good for human health. The study w...
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| Format: | Article |
| Language: | English English |
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Anjoro
2023
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/37427/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/37427/2/FULL%20TEXT.pdf |
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| author | Mansoor Abdul Hamid Chong Wan Ni Yeap Chi Hong Oslida Mantony Mazariva Devi Soenar Soekopitojo Heri Pratikto Aji Prasetya Wibawa Sugiyanto |
| author_facet | Mansoor Abdul Hamid Chong Wan Ni Yeap Chi Hong Oslida Mantony Mazariva Devi Soenar Soekopitojo Heri Pratikto Aji Prasetya Wibawa Sugiyanto |
| author_sort | Mansoor Abdul Hamid |
| collection | UMS |
| description | Brassica oleracea L. italica, the scientific name for broccoli, is a vegetable that is frequently consumed for its florets, which have a number of health benefits. However, other portions of the plant, including the leaves, are almost always discarded despite being good for human health. The study was carried out with the purpose of investigating how the physicochemical characteristics of powdered broccoli leaves were affected by blanching and various drying techniques applied. Broccoli leaves were first blanched in hot water before being dried, which included sun drying, oven drying, cabinet drying, and vacuum drying. The findings demonstrated that blanching enhanced the powder's physical attributes while maintaining its phenolic and flavonoid contents. Blanching also reduced the breakdown of the chlorophyll content in all drying techniques, although this process made it harder to keep the goods' antioxidant function. In conclusion, vacuum drying method of blanched broccoli leaf powder showed the highest retention of physicochemical properties, phytochemical content, and antioxidant activity |
| first_indexed | 2024-03-06T03:25:38Z |
| format | Article |
| id | ums.eprints-37427 |
| institution | Universiti Malaysia Sabah |
| language | English English |
| last_indexed | 2024-03-06T03:25:38Z |
| publishDate | 2023 |
| publisher | Anjoro |
| record_format | dspace |
| spelling | ums.eprints-374272023-09-26T07:32:21Z https://eprints.ums.edu.my/id/eprint/37427/ Analysis of the quality of broccoli leaf powder treated by blanching and drying Mansoor Abdul Hamid Chong Wan Ni Yeap Chi Hong Oslida Mantony Mazariva Devi Soenar Soekopitojo Heri Pratikto Aji Prasetya Wibawa Sugiyanto TX1-1110 Home economics TX642-840 Cooking Brassica oleracea L. italica, the scientific name for broccoli, is a vegetable that is frequently consumed for its florets, which have a number of health benefits. However, other portions of the plant, including the leaves, are almost always discarded despite being good for human health. The study was carried out with the purpose of investigating how the physicochemical characteristics of powdered broccoli leaves were affected by blanching and various drying techniques applied. Broccoli leaves were first blanched in hot water before being dried, which included sun drying, oven drying, cabinet drying, and vacuum drying. The findings demonstrated that blanching enhanced the powder's physical attributes while maintaining its phenolic and flavonoid contents. Blanching also reduced the breakdown of the chlorophyll content in all drying techniques, although this process made it harder to keep the goods' antioxidant function. In conclusion, vacuum drying method of blanched broccoli leaf powder showed the highest retention of physicochemical properties, phytochemical content, and antioxidant activity Anjoro 2023 Article NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/37427/1/ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/37427/2/FULL%20TEXT.pdf Mansoor Abdul Hamid and Chong Wan Ni and Yeap Chi Hong and Oslida Mantony and Mazariva Devi and Soenar Soekopitojo and Heri Pratikto and Aji Prasetya Wibawa and Sugiyanto (2023) Analysis of the quality of broccoli leaf powder treated by blanching and drying. International Journal of Agriculture and Business, 4. pp. 1-9. ISSN 2721-8678 https://doi.org/10.31605/anjoro.v4i1.2350 |
| spellingShingle | TX1-1110 Home economics TX642-840 Cooking Mansoor Abdul Hamid Chong Wan Ni Yeap Chi Hong Oslida Mantony Mazariva Devi Soenar Soekopitojo Heri Pratikto Aji Prasetya Wibawa Sugiyanto Analysis of the quality of broccoli leaf powder treated by blanching and drying |
| title | Analysis of the quality of broccoli leaf powder treated by blanching and drying |
| title_full | Analysis of the quality of broccoli leaf powder treated by blanching and drying |
| title_fullStr | Analysis of the quality of broccoli leaf powder treated by blanching and drying |
| title_full_unstemmed | Analysis of the quality of broccoli leaf powder treated by blanching and drying |
| title_short | Analysis of the quality of broccoli leaf powder treated by blanching and drying |
| title_sort | analysis of the quality of broccoli leaf powder treated by blanching and drying |
| topic | TX1-1110 Home economics TX642-840 Cooking |
| url | https://eprints.ums.edu.my/id/eprint/37427/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/37427/2/FULL%20TEXT.pdf |
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