Effect of processing on ascorbigen in cabbage (Brassica oleracea).

Kumar, V. V. S. and Chandrasekhara, N. (1973) Effect of processing on ascorbigen in cabbage (Brassica oleracea). Journal of Food Science and Technology, 10 (1). 42-43, 7 ref..

PDF Journal of Food Science and Technology, India, Volume-10(1 (1973) 42-43.pdf - Published Version Restricted to Registered users only Download (59kB)

Abstract

The effect of dehydration, canning and sauerkraut fermentation on ascorbigen, free reducing substances and total reducing substances in cabbage was studied. Cabbage was shredded and then: (i) blanched in steam for 3 min, sulphited in 0.2% potassium metabisulphite for 10 min, and dehydrated in a cabinet drier at 60 degree C for 4-5 h to moisture content of 14.9%; (ii) blanched for 1 min in steam, filled into A2 cans, covered with 2% brine, exhausted in steam to centre temp. of 79.4 degree C, sealed and heated for 30 min at 115 degree C; or (iii) washed and drained, mixed with salt (2.25%), packed tightly into glass jars and allowed to ferment at room temp. Free reducing substances, total reducing substances, and ascorbigen (mg/100 g DM) respectively were: (i) raw 350.1, 386.5, 36.4, dehydrated 16.0, 16.0, 0; (ii) raw 351.2, 369.2, 18.0, steam blanched 324.6, 335.5, 10.9, canned 123.6, 104.8, 0; (iii) raw 258.6, 267.9, 9.3, sauerkraut (1 wk) 557.5, 535.0, 0; sauerkraut (2 wk) 490.0, 399.1, 0. The ascorbigen appears to be hydrolysed at pH 3.5-4.5 during fermentation, suggesting hydrolysis factors other then the pH.

Item Type:	Article
Uncontrolled Keywords:	ASCORBIC-ACID; processing effect on ascorbigen in cabbage; CABBAGE-
Subjects:	600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	21 Dec 2016 08:15
Last Modified:	21 Dec 2016 08:15
URI:	http://ir.cftri.res.in/id/eprint/7190

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