Effects of different blanching treatments and storage time on colour and antioxidant activity of dehydrated broccoli

In this research effects of blanching in water and waters containing 3% NaCl, CaCl2, MgO and MgCO3 separately, and storage time on antioxidant activity, color, chlorophyll and ascorbic acid contents of dehydrated broccoli were determined. Sensory evaluations indicated that samples blanched in water or water containing NaCl were superior with respect to color and smell. The highest rehydration capacity was belong to the sample blanched in water with NaCl. Effect of blanching treatments on ?L? color value was insignificant except blanching by use of MgO. ?a? values showed increases depending on the storage time and the highest ?b? values were belonged to the control samples. Control groups showed 85% decreases in ?a/b values. The least (5.27%) and most (23.96%) decreases in chlorophyll ?a? values were determined in samples blanch with MgCO3 and MgO (in water) respectively during the entire storage. Effects of storage on the phenolic content were significant in control and CaCl2 applied samples. Lower antioxidant activities were found in samples blanched in water containing MgO and MgCO3. Ascorbic acid content was better preserved in control samples which were dehydrated without blanching.