Standardization of processing technology for dried Broccoli (Brassica oleracea var. italica)
Research Type
Departmental Research
Experiment Background
Broccoli is an edible green plant in the cabbage family whose large flower head is eaten as a vegetable. Broccoli is a crop that has an advantageous nutritional composition with respect to proteins, fiber and ash. Around 20 million tonnes of broccoli is produced worldwide every year from 1.6 million hectares (FAO, 2016). China and India are the biggest producers around 8.9 and 6.7 million tonnes/year respectively which represents 74% of world production.Broccoli(100 g) consists of water 89 g, Carbohydrates 6.64 g,sugar 1.7 g, Dietary fiber2.6 g, protein 2.84,fat 0.37 g, Vitamin C 89 mg, Ca 47 mg and Mg 21 g. Broccoli may be eaten raw and also used as boiled or steamed. Broccoli is also a source of many substances called photochemical, or plant chemicals, which may have anticancer properties. Broccoli displays have great potential to avoid a wide range of degenerative diseases, such as cancer (Mahnet et al., 2012). Fresh broccoli is greatly perishable vegetable in the fresh state leading to waste and losses for the harvesting period. Broccoli has the highest food safety risk and has the shortest shelf life among fruits and vegetables because they have high metabolic reactions which cause to loss in weight, quality, food and economic values (Mrkic et al., 2007). Therefore, various methods have been used to develop the post harvest life of intact including refrigeration, frozen and dehydration for all the year round usage (Doymaz, 2014). Drying is one of the most economical methods for preservation of broccoli for longer time. The growing interest in achieving processed products with characteristics similar to those of the fresh products has been the reason behind the improvement in processing techniques. When dealing with dehydrated foods, pre-treatments, together with the drying method and the storage conditions, influence the quality of the product. Food texture, rehydration ability and colour are among the most widely considered quality parameters in dehydrated foods. So, present study is going to be undertaken with the following objectives:
Experiment Group
Agricultural Engineering
Unit Type
(02)EDUCATION UNIT
Unit
(13)ASPEE COLLEGE OF HORTICULTURE (NAVSARI)
Department
(218)Post Harvest Technology,ACHF, Navsari
BudgetHead
(329/12935/00)329/01/REG/00285
Objective
To standardize the drying parameter for broccoli in tray drier
To find out packaging materials for storage of dehydrated broccoli
To evaluate the quality parameters of dehydrated broccoli during storage
To evaluate cost of economics of the dehydrated broccoli