Author(s): Guerrant NB
In broccoli blanched by microwave and water methods, frozen and subsequently stored for as long as a year, then cooked, the greatest loss of ascorbic acid was due to the blanching—35 per cent vs. 7 during storage and 10 in cooking. The largest loss of chlorophylls occurred during cooking. In general, conventional blanching in 100 °C. water proved the best method.
Referred From: http://pubs.acs.org/doi/abs/10.1021/jf60073a006
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