Effect of drying conditions on indole glucosinolate level in broccoli
2010
Mrkic, V. | Redovnikovic, I Radojcic | Jolic, S Mazor | Delonga, K. | Dragovic-Uzelac, V.
Broccoli is interesting as raw vegetable for domestic use and as well as dehydrated powder due to content of numerous biologically active compounds — phytochemicals. We examined the influence of blanching and drying air temperature and velocity on glucosinolate composition and content under conditions which are usually applied in industrial processing of broccoli. Broccoli blanching prior to drying caused a significant decrease in the glucosinolate content, which additionally decreased during the drying process. Drying at 50 °C and 60 °C with air velocity of 2.25 m s <sup>−1</sup> was the most favourable in most of the cases.
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