1. © The Author(s) 2015. Published by Science and Education Publishing.
Table 4. Organoleptic properties of broccoli and cauliflower as affected by different domestic processing methods
Method of processing
Color
Taste
Odor
Texture
Over all acceptability
Fresh broccoli
8.90a±0.56
5.00b±1.05
8.60a±0.69
8.70a±0.67
8.40ab±0.84
Broccoli boiled for 6 min
7.90b±0.31
7.80a±1.13
7.70ab±1.15
8.35a±1.10
8.00b±0.94
Broccoli steamed for 12 min
8.10b±0.31
8.30a±0.67
8.40ab±0.96
8.35a±1.29
8.80a±0.42
Broccoli microwaved for 4 min
8.00b±0.81
7.35b±0.88
7.65a±1.15
7.95b±0.76
Fresh cauliflower
8.90a±0.73
5.10b±1.28
8.70a±0.94
8.80a±0.63
8.60a±0.96
Cauliflower boiled for 6 min
6.80b±1.68
7.30a±2.16
7.30b±1.70
6.65b±2.08
7.10b±0.79
Cauliflower steamed for 12 min
8.10a±0.99
8.15ab±0.94
8.30a±0.85
8.25a±0.71
Cauliflower microwaved for 4 min
8.20a±0.91
8.35ab±0.74
8.35a±0.57
8.40a±0.56
Means followed by the same letter in column are not significantly different at (p≤ 0.05).
Abd Allah Mansour et al. Effect of Domestic Processing Methods on the Chemical Composition and Organoleptic
Properties of Broccoli and Cauliflower. American Journal of Food and Nutrition, 2015, Vol. 3, No. 5,
doi: /ajfn-3-5-3
© The Author(s) Published by Science and Education Publishing.