Abstract
In this study, we studied the drying process, grinding characteristics and physicochemical characteristics of broccoli sprouts (BS). The seeds of broccoli were germinated at 20 °C for 3 and 6 days. Then, the seeds were air- and freeze-dried, and the Page model was used for prediction of drying kinetics of broccoli sprouts. It was observed that the drying time of BS decreased about twofold as the air-drying temperature increased from 40 to 80 °C. An increasing the air-drying temperature from 40 to 80 °C decreased the drying time by approximately twofold. Freeze-drying of sprouts took the longest drying time. Germination of seeds significantly decreased the value of grinding energy requirements, and the ground sprouts exhibited a different grinding pattern in comparison to ground non-germinated seeds. In terms of color parameters, the highest lightness and yellowness were found for freeze-dried sprouts. Redness and yellowness of sprouts increased with an increase in the air-drying temperature. The lowest total color difference was obtained for the freeze-dried sprouts. Higher drying temperature resulted in lower total phenolics content (TPC) and decreased antioxidant activity (AA). The highest TPC and AA were observed in air-dried sprouts (40 °C) and freeze-dried sprouts after 6 days of germination.
Highlights
Cruciferous are common vegetables popularly used as food and used in traditional medicines.They are recognized as functional foods because of their preventive role against various diseases in addition to providing nutrition to the body [1]
The air-drying temperature significantly increased the drying rate (DR), whereas the germination time had a little influence on DR
The average time of sprouts air-drying at temperature of 40 ◦ C was about 60 min
Summary
Cruciferous are common vegetables popularly used as food and used in traditional medicines.They are recognized as functional foods because of their preventive role against various diseases in addition to providing nutrition to the body [1]. Cruciferous are common vegetables popularly used as food and used in traditional medicines. Among all the cruciferous vegetables, especially broccoli (Brassica oleracea L.) contains diverse bioactive compounds with chemopreventive effects, such as isothiocyanates (especially sulforaphane), and others, such as anthocyanins, glucosinolates, phenolics, flavonoids and vitamins [2,3,4,5]. During germination antioxidant properties of seed are enhanced and the nutrient inhibitors are hydrolyzed, thereby releasing micronutrients, phosphate and vitamins [6,7,8] This process stimulates various reactions and promotes the formation of new compounds, especially B-vitamins, phenolics and gamma aminobutyric acid [6]. It reduces the level of antinutrients present in the seed and increases the availability of minerals [9]
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