The aim of this research was to evaluate sensory quality of canned cauliflower pickles having different ingredients in their brines and the losses occurred in nutritive value especially in total phenolics and antioxidant activity due to processing. For this purpose, cauliflower florets were blanched in water containing NaCl (0.1%), Ca-ascorbate (0.25%), citric acid (0.1%), ascorbic acid (0.5%) and sodium metabisulphite (160 ppm) for inhibiting enzymatic browning. Six different brines consisting of, salt (4%), Ca-ascorbate (0.25%), acetic acid, (1%) lactic acid (1%), citric acid (1%) and their combinations with L-c cysteine (0.25%) were used. The samples were pasteurized at 98°C for 30 min. Head space, net and drained weight, colour (L*, a*, b*), total dry matter, total acidity, salt, SO2, total phenolics and antioxidant activity analysis were done. Blanching and pasteurization significantly reduced the total phenolic compounds levels by 7.12 - 14.78 %. The lowest and the highest reduction ratio of the antioxidant activity were determined in the sample including citric acid and the control sample as 2.90 and 72.79% respectively. Although L - cysteine affected visual appearance and colour positively, it affected taste and odour negatively. While acetic and citric acid containing samples were preferred for odour, acetic and lactic acid containing samples were preferred for taste criteria. Also lactic acid containing sample was preferred for hardness (p < 0.05).
Key words: Cauliflower, pickle, canning, sensory quality, total phenolics, antioxidant activity.
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