Effects of cooking methods on antioxidant properties, quality attributes, and sensory characteristics of selected leafy greens
Altmetrics
Abstract
Kale, arugula, spinach, and other types of leafy vegetables are rich sources of vitamins and minerals and well-suited to growing in Colorado's climate. This project focused on the chemical, quality, and sensory assessment of a selection of 6 specialty leafy greens (arugula, cherokee lettuce, mache, pac choi, red kale, and spinach). Total phenolic (TP) content, radical scavenging capacity (1,1-diphenyl-2-picrylhydrazyl, DPPH), color measurement, instrumental texture characteristics, and sensory attributes of raw versus cooked (boiled, microwaved, or steamed) samples of the select taxa were analyzed ...
(For more, see "View full record.")