Effects of Processing on Quality Attributes of Osmo-Dried Broccoli Stalk Slices

In this study, the broccoli stalk was converted into dried product by using the osmotic dehydration as pre-treatment followed by microwave-assisted hot air drying as finish drying. The influences of these processing steps on the product quality such as vitamin C, total chlorophyll, total phenolic content, color, and texture of broccoli stalk slices were investigated. It has been demonstrated that when compared to fresh sample, osmotic dehydration pre-treatment resulted in a significant decrease (p < 0.05) in vitamin C content, chlorophyll content, and total phenolic content. In addition, the osmotically dehydrated product has minimal color changes and softer texture. While considering drying temperature as a factor, better quality retention was observed when osmotically dehydrated broccoli stalk slices were dried at a drying temperature of 40 degrees C.