Comparative evaluation of modern broccoli hybrids as raw materials for various types of drying

Posted on 20.11.2025 by secretar
UDC 664.8.047: 635.356
https://doi.org/10.25630/PAV.2025.35.96.003

Yanchenko E.V., Ivanova M.I., Kaukhcheshvili N.E., Gryzunov A.A., Virchenko I.I., Kornev A.V., Borzov S.S.

In our time, we need new sources of food with special nutraceutical properties that can be easily consumed by humans. Broccoli is considered a promising raw material for the production of semi-finished products, as it is a valuable source of fiber, vitamins, minerals, and other bioactive compounds. The period of consumption of fresh broccoli products is very short. Dried products can be stored for a long time without deteriorating their quality. The aim of our study was to determine the effect of three different dehydration methods (convective drying - KD, vacuum freeze-drying - VFD and low-temperature vacuum drying - LVD) on the nutritional value and organoleptic characteristics of dry powders from modern broccoli hybrids of domestic and foreign breeding. The objects of the study were dry powders from 8 modern broccoli hybrids (4 domestic and 4 foreign), obtained by different types of drying: KD, VFD and LVD. Research of raw materials and dry powder was carried out using generally accepted methods. During the study, domestic broccoli hybrids Detskiy Delikates and Fortuna were selected for various dehydration methods. Domestic broccoli hybrids Detskiy Delikates and Fortuna exceeded foreign ones in terms of organoleptic characteristics and vitamin C content in the finished product. NVS preserved vitamin C better than other types of drying. The vitamin C content in the finished product was closely correlated with the vitamin C content in the raw material for all types of drying. Broccoli powder from domestic hybrids Detskiy Delikates and Fortuna, obtained by NVS, can be recommended as a dietary food, as a source of biologically active substances. When choosing the type of drying, the main focus was on ensuring the quality of the product. A possible direction for further research could be to reduce production costs when choosing the type of drying.

Key words: broccoli, convective drying, freeze-drying vacuum drying, low-temperature vacuum drying, powder, vitamin C

Yanchenko E.V. (corresponding author), Cand. Sci. (Agr.), leading research fellow of the department of agriculture and agricultural chemistry, All-Russian research institute of vegetable growing – branch of FSBSI Federal Scientific Vegetable Centre (ARRIVG – branch of FSBSI FSCV). E-mail: elena_0881@mail.ru Ivanova M.I., DSci. (Agr.), prof., senior research fellow, ARRIVG – branch of FSBSI FSCV. E-mail: ivanova_170@mail.ru Kaukhcheshvili N.E., Cand. Sci. (Techn.), head of the Laboratory of Frozen and Dehydrated Food Products, All-Russian Research Institute of the Refrigeration Industry. E-mail: djosnk@rambler.ru Gryzunov A.A., research fellow of the Laboratory of Frozen and Dehydrated Foods, All-Russian Research Institute of the Refrigeration Industry. E-mail: grizu-nov@rambler.ru Virchenko I.I., Cand. Sci. (Agr.), senior research fellow of the sector of assessment of breesding achieves for storage and quality, ARRIVG – branch of FSBSI FSCVG. E-mail: vniioh@yandex.ru Kornev A.V., Cand. Sci. (Agr.), senior research fellow of sector of Breeding and Seed Production the root crops, ARRIVG – branch of FSBSI FSCV. E-mail: alexandrvg@gmail.com Borzov S.S., junior research fellow, Laboratory of Refrigeration Systems and Thermophysical Measurements, All-Russian Research Institute of the Refrigeration Industry. E-mail: donsb@bk.ru
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For citing: Comparative evaluation of modern broccoli hybrids as raw materials for various types of drying. E.V. Yanchenko, M.I. Ivanova, N.E. Kaukhcheshvili, A.A. Gryzunov, I.I. Virchenko, A.V. Kornev, S.S. Borzov. Potato and vegetables. 2025. No7. Pp. 32-36. https://doi.org/10.25630/PAV.2025.35.96.003 (In Russ.).

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