STUDY OF THE PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF BROCCOLI, BOILED IN VARIOUS ENVIRONMENTS

doi: 10.25712/ASTU.2072-8921.2021.02.008

Abstract

The influence of eight types of broccoli preparation media on organoleptic and physicochemical parameters of broccoli quality was investigated. The aim of this study was to gain an understanding of the influence of the cooking medium on taste, color, consistency, as well as on the solids content and titratable acidity of broccoli. Dry substances were determined according to GOST 33977-2016, titratable acidity - according to GOST ISO 750-2013. The results indicate that not all media are suitable for boiling broccoli. The most optimal are water without additives and Essentuki mineral water. Also, the environment affects the dry matter content, so in experiments it was proved that the maximum amount of dry matter is preserved in the following media: Mirinda non-alcoholic carbonated drink, water with sugar, salt water and water with citric acid. The acidity is greatest in water with citric acid. With this knowledge, it can be concluded whether broccoli quality performance can be improved by using a cooking medium without impairing sensory perception and without loss of dry matter.

Keywords: broccoli, cooking, lemonade, acidity, solids, salt, color.