difference between steamed and boiled broccoli; boiled broccoli and broccoli coo
ID: 117779 • Letter: D
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difference between steamed and boiled broccoli; boiled broccoli and broccoli cooked in acidic solution; boiled broccoli and broccoli cooked with baking soda based on their firmness and color difference between steamed and boiled broccoli; boiled broccoli and broccoli cooked in acidic solution; boiled broccoli and broccoli cooked with baking soda based on their firmness and color difference between steamed and boiled broccoli; boiled broccoli and broccoli cooked in acidic solution; boiled broccoli and broccoli cooked with baking soda based on their firmness and colorExplanation / Answer
The relative firmness of broccoli cooked by different methods and times. For all cooking methods, the relative firmness of the broccoli decreased significantly over time. Thermal processing initially induces expansion of intracellular gases, causing mechanical separation of cells . Further heating leads to depolymerisation of pectin by -eliminative degradation, forming a low molecular weight pectic substance which can easily disintegrate, causing the loss of firmness of vegetable tissue.
The greenness of the broccoli samples decreased with decreasing firmness, i.e., the softer the broccoli, the lower the perceived intensity of greenness. Cooking method did not significantly influence the perceived greenness intensity of the florets. Juiciness of the broccoli samples increased with decreasing firmness. Significant differences between the cooking methods were perceived only for the medium firm broccoli. Broccoli flavour of boiled and steamed broccoli increased from high to medium firm broccoli and decreased from medium to low firm broccoli. Steamed broccoli was rated significantly higher in flavour for medium and low firm broccoli, i.e., the influence of cooking method on flavour was perceived only at longer cooking times. Steamed vegetables were reported to be more flavoursome than boiled vegetables with steaming refraining the leaching of sugars into the cooking water. Steaming and boiling-hot start showed a comparable and fast decrease in the firmness of broccoli in comparison to boiling-cold start. The slow rise in the temperature of water during boiling-cold start led to a slower decrease in relative firmness, probably caused by a slower mechanical separation of cells and pectin depolymerisation on heating.
Steaming is the process of cooking that resulted in the least loss of nutrients in broccoli, including vitamin C and beneficial plant chemicals called glucosinolates and chlorophyll. Although steaming didn't result in the loss of folate from broccoli or spinach, boiling caused losses of more than 50 percent.Boiling can remove up to 87 percent of the oxalates in vegetables, while steaming only removes up to 53 percent of these anti-nutrients
Broccoli treats with acid solution has an olive brownish green color because the replacement ofthe magnesium ion (Mg2+) in the chlorophyll molecule with the hydrogen ions (H+) and formpheophytin compound.Acid solution has a pH 3.79.
Broccoli treats with baking soda has a bright/vivid green color due to the alkalis whichminimizes the replacement of magnesium ions, therefore the broccoli maintain as the greencolor.Thealkaline solutionused to cook broccoli is pH 10.05 thus, as lower as the acid, thehigher the percentage of chlorophyll is and the green color in retain.
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