CHANGES IN PHYSICOCHEMICAL PROPERTIES, CHLOROPHYLL RETENTION AND COLOR STABILITY OF BROCCOLI POWDERS DURING LONG-TERM STORAGE
DOI:
https://doi.org/10.5281/Keywords:
broccoli powder, broccoli hybrid, long-term storage, moisture content, water activity, chlorophyll, color stability, CIELAB, total color difference.Abstract
The physicochemical and visual stability of vegetable powders is an important factor determining their suitability for long-term storage and subsequent food applications. This study evaluated changes in moisture content, water activity, chlorophyll retention, and color characteristics of powders obtained from seven broccoli hybrids during 12 months of storage. Agassi F1, Ironman F1, Atlantis F1, Heraklion F1, Naxos F1, Marathon F1, and Tiburon F1 were processed under identical drying conditions at 55°C using infrared radiation combined with an air velocity of 1.5 m/s. During storage, moisture content and water activity gradually increased, while chlorophyll retention and green color intensity decreased. After 12 months, Naxos F1 demonstrated the highest overall physical and color stability, with a moisture content of 7.4%, water activity of 0.33, chlorophyll retention of 83.5%, and total color difference of ΔE = 3.91. Agassi F1 also showed high stability, whereas Atlantis F1 exhibited the greatest changes, reaching 8.0% moisture, aw = 0.37, chlorophyll retention of 76.1%, and ΔE = 6.36. The findings indicate that hybrid characteristics substantially influence the long-term physicochemical and visual stability of broccoli powder.
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