Abstract
A technological solution has been developed for processing broccoli using microwave heating, which provides an increase in the antioxidant value of the finished puree in comparison with puree from fresh and blanched cabbage, respectively, by 2.0 and 1.2 times. This fact is due to a complex process of changes in cellular structures, leading to an increase in their permeability to antioxidants. Such puree is recommended to be used in the production of vegetable paste as a semi-finished product for bakery products in order to increase their antioxidant value.
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