Practices and health perception of preparation of Brassica vegetables: translating survey data to technological and nutritional implications

Nugrahedi, Probo. Y and Hantoro, I and Verkerk, R and Dekker, M and Steenbekkers, B (2015) Practices and health perception of preparation of Brassica vegetables: translating survey data to technological and nutritional implications. International Journal of Food Sciences and Nutrition, 66 (6). pp. 633-641.

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Abstract

Food preparation practices are known to have large nutritional implications on the final product. This article describes survey data on preparation practices of Brassica vegetables and the translation of these data into technological and nutritional implications using knowledge on the mechanisms of changes in the content of phytochemicals. The survey on preparation practices was performed with food service establishments (n = 123) and households (n = 477) in Semarang, Indonesia, and assessed the food handlers’ perception of the health benefits of these vegetables. Boiling and stir-frying are the most frequently applied techniques to prepare Brassicas. The respondents perceive that steaming, boiling, and stir-frying result in vegetables with a high health benefit. White cabbage and choysum are the most frequently prepared Brassicas. However, broccoli is perceived as the healthiest. The consequences of the various applied preparation techniques on the content of alleged health promoting phytochemicals (glucosinolates) in dishes containing Brassica vegetables are discussed.

Item Type: Article
Subjects: > 660 Chemical engineering > Food Technology > Food Service Management
> 660 Chemical engineering > Food Technology > Food Development Product
> 660 Chemical engineering > Food Technology > Food Quality
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Probo Yulianto Nugrahedi
Date Deposited: 17 Jan 2019 05:56
Last Modified: 17 Jan 2019 06:10
URI: http://repository.unika.ac.id/id/eprint/17789

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