Advances in nutrition research during the past few decades with growing of urbanization and consumer awareness recommended the contribution of vegetarian diets for improving human health and reduce risk diseases. In this context, Brassicaceae is a vegetable family that is highly appreciated due to their bioactive compounds i.e. glucosinolates (GLSs), but it is consumed mostly after processing. However, food processing can result in various changes in the content of GLSs. Innovative broccoli-based vegetarian bars had been developed according to new recipes as ready-to-use bars. The effect of cooking methods on the GLs content has been investigated. Primarily results indicated that the effect of cooking methods was varied, whereas the effect of steaming, microwaving and backing were lower than stir frying which considerably reduce the GLSs. Interestingly, the possibility of producing broccoli-based vegetarian diets as ready-to-use and ready-to-eat bars could provide a promising approach for improving the traditional meals and potential benefits for human health. Indeed, studying the change of GLSs during processing is shown to be valuable to understand the impact of processing and to optimize the thermal processing conditions for health benefits of those compounds.
Keywords: Glucosinolates, Brassica, broccoli, cooking methods, vegetarian, health benefits.
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