GONZALEZ-FANDOS, Elena    SIMON, Ana. Effect of cooking on antioxidant capacity and sensorial quality of minimally processed cauliflower. []. , 33, 2, pp.373-378. ISSN 1699-5198.  https://dx.doi.org/10.20960/nh.119.

^len^aThe effect of a cooking treatment (boiling in water at 100 ^oC for 10 min) on antioxidant composition and sensorial quality of cauliflower that has been previously cut, packaged in a modified atmosphere (5.7-2.3% CO₂ and 17.6-19.7% O₂) and stored at 5 ^oC for up to 13 days has been studied in comparison with cauliflower at harvest day. An increase of ascorbic acid (18%), phenolics (74%) and antioxidant activity (21%) has been observed in stored cauliflower. But the cooking treatment has produced a loss of these compounds by leaching. These losses have been greater for stored cauliflower than for the initial one at harvest day (19% and 13% respectively for ascorbic acid and 31% and 28% respectively for phenolics). However, no variations in antioxidant activity by cooking effect were observed at harvest day, while variations were by 16% in stored cauliflower. As a result, the antioxidant activity of stored and cooked cauliflower became similar to that of the fresh cauliflower at harvest day. The storage of cauliflower has produced some changes of color (an increase in b* parameter from 19 to 20.9) and texture (an increase in shear force from 1948 N to 2375 N). The sensorial acceptability for color and taste of cooked stored cauliflower has been lower than that of the cooked cauliflower at harvest day, but inside acceptable levels. However, the increase in hardness in raw stored cauliflower was not detected by judges in cooked cauliflower. A small incidence of molds on stored cauliflower at 13 days has been observed, thus a washing treatment is recommended.^les^aSe ha estudiado el efecto de la cocción en agua sobre la capacidad antioxidante y calidad sensorial de coliflor que previamente ha sido cortada, envasada en atmósfera modificada (5,7-2,3% de CO₂ y 17,6-19,7% de O₂) y almacenada a 5 ^oC durante 13 días, comparándola con la coliflor recién recolectada. Se ha observado un aumento de ácido ascórbico (18%), polifenoles (74%) y actividad antioxidante (21%) en la coliflor almacenada cruda. La cocción produjo pérdidas de estos compuestos por lixiviación, que fueron mayores en la coliflor almacenada respecto a la inicial (19% y 13% respectivamente para el ácido ascórbico y 31% y 28% respectivamente para los polifenoles. Sin embargo, no se observaron variaciones en la actividad antioxidante de la coliflor inicial cocida respecto a la coliflor inicial fresca, mientras que en la coliflor almacenada dicha variación m^-1 fue del 16%. Como resultado, la actividad antioxidante de la coliflor almacenada y cocida ha resultado similar a la de la coliflor inicial fresca. El almacenamiento produjo pequeños cambios en color (un aumento del parámetro b* de 19 a 20,9) y de la textura (un aumento de la fuerza de cizallamiento de 1948 N a 2375 N). La valoración sensorial del color y sabor de la coliflor cocida almacenada fue inferior al de la coliflor cocida inicial, pero dentro de niveles aceptables. El aumento de la dureza en la coliflor fresca almacenada no fue detectado por el panel de catadores en la coliflor cocida. Se observó una ligera incidencia de mohos en la coliflor almacenada 13 días, por lo que se recomienda realizar un tratamiento de lavado.

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