This study aims to evaluate the effect of steamable bag microwaving and steamable bag designs on the nutritional value and physical properties of frozen broccoli. The results show that steamable bag microwaving performs better than traditional microwaving and is equal to steamer steaming in retaining ascorbic acid content and increasing antioxidant activity compared to thawed frozen broccoli. It tenderizes frozen broccoli faster and better maintains the broccoli's lightness and yellowness as compared to steamer steaming and traditional microwaving. These findings support that steamable bag microwaving is a cooking method that increases nutritional content, tenderizes at a quicker rate and produces minimal color changes in frozen broccoli, which satisfies current consumers' needs. Most of the studied parameters are more affected by the shape of steamable bags than by the surface area. Frozen broccoli cooked in more square-shaped steamable bags retains significantly higher ascorbic acid content, is less green and firmer than that cooked in more rectangular-shaped steamable bags. The smaller the surface area, the softer the broccoli became after cooking. Neither the shape nor the surface area of steamable bags had an effect on the lightness or the antioxidant capacity of the broccoli. These results demonstrated the importance of controlling the surface area and shape of steamable bags to optimize the qualities of frozen broccoli.
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