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Effects of boiling on dietary components in fresh and stored white cabbage (Brassica oleracea var. cap).

In English

Författare

Summary, in English

The effects of boiling (10 min) and how differences in cultivars (n = 6), maturity (n = 2), and storage

(n = 3) may affect dietary fiber in white cabbage were studied. A great variation in total dietary fiber content

between boiled cabbage samples was seen (17.7 to 31.7 g/100 g dry weight basis). Total and insoluble dietary

fiber following boiling could be predicted from the initial amount. Average losses for early and late cultivars were

similar (about 10%) and were mainly due to insoluble polymers consisting of glucose and partly of uronic acids.

The early cultivar ‘Balbro’ was least affected by heat treatment: only 2% total dietary fiber was lost. Harvesting

before physiological maturity and short-term storage increased the loss of soluble polymers (pectic substances),

whereas long-term storage decreased the loss.

Publiceringsår

2003

Språk

Engelska

Sidor

1615-1621

Publikation/Tidskrift/Serie

Journal of Food Science

Volym

68

Issue

5

Dokumenttyp

Artikel i tidskrift

Förlag

Institute of Food Technologists

Ämne

  • Nutrition and Dietetics

Nyckelord

  • white cabbage
  • dietary fiber
  • cell wall polysaccharides
  • heat treatment
  • storage

Status

Published

ISBN/ISSN/Övrigt

  • ISSN: 0022-1147