Nutrition & Food Science (B.S.)
Document Type and Release Option
Thesis (restricted to Georgia Southern)
Brassica vegetables, including broccoli and broccolini, contain high levels of antioxidants like Vitamin C, which may have a protective effect on the body against chronic diseases. This study compared the vitamin C content and consumer acceptability of broccoli and broccolini, a newer vegetable on the market, when raw and steamed (10 min, 15 min). Vitamin C was extracted from the vegetables and analyzed by redox titration with N-bromosuccinimide to a colored end point using a starch indicator solution (n=3 for each, analyzed in triplicate). Fifty consumers evaluated color, aroma, texture, flavor, aftertaste, and overall acceptability of the vegetables using a hedonic scale (9=extremely like, 5=neutral, 1=extremely dislike). Willingness to purchase was evaluated (9=definitely yes, 5=neutral, 1=definitely no). Vitamin C in raw broccoli (68.2+/-10.8mg per 100g) and broccolini (51.2+/-3.3mg per 100g) did not differ. Mean overall acceptability ratings for the vegetables ranged from 5.4 to 7.7 and did not differ between the raw vegetables. However, flavor, aftertaste, and overall acceptability of broccoli at 10 and 15 min steaming was higher than broccolini (p
Akins, Samantha K.; Romanchik-Cerpovicz, Joelle; and Cerpovicz, Paul, "Brassica oleracea var. Italica (Broccoli) and Brassica oleracea var Italica x Alboglabra (Broccolini): A Comparison of Vitamin C Content and Consumer Acceptability" (2016). University Honors Program Theses. 193.