Effect of high pressure steaming, low pressure steaming, and a steam jacketed kettle on the flavor and appearance of frozen broccoli

UNCG Author/Contributor (non-UNCG co-authors, if there are any, appear on document)
Nancy Karen Beal (Creator)
The University of North Carolina at Greensboro (UNCG )
Web Site: http://library.uncg.edu/
Faye Grant

Abstract: The purpose of this study was to compare the flavor and general appearance of frozen broccoli cooked in a high pressure steamer, a low pressure steamer, and a steam jacketed kettle. Institutional packages of frozen broccoli spears to be used in the study were purchased from a wholesale company. Samples for cooking were randomly selected from the purchased containers. These samples were cooked accordinq to the recommendations of the manufacturers of the equipment used. In the steam jacketed kettle, broccoli spears were cooked uncovered with a sufficient amount of distilled water to cover the vegetable. The low pressure steamer was set to operate with five pounds of pressure per square inch. The high pressure unit was set to operate at fifteen pounds of pressure per square inch. The times required to cook the vegetable to a desirable state of tenderness were established by preliminary tests. Coded samples of the cooked broccoli spears were rated subjectively for flavor and general appearance by a panel of six members. Experimental results indicated a significant difference between the flavor and appearance scores for broccoli cooked in the steam jacketed kettle and that cooked in a high pressure steamer. A marked lowering of the flavor score occurred for broccoli cooked in a low pressure steamer. Ratings for appearance also were lowest for the broccoli samples cooked in the low pressure steamer.

Additional Information

Language: English
Date: 1970

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