The browser you are using is not supported by this website. All versions of Internet Explorer are no longer supported, either by us or Microsoft (read more here: https://www.microsoft.com/en-us/microsoft-365/windows/end-of-ie-support).

Please use a modern browser to fully experience our website, such as the newest versions of Edge, Chrome, Firefox or Safari etc.

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

På svenska

Author

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.

Publishing year

2003

Language

English

Pages

1615-1621

Publication/Series

Journal of Food Science

Volume

68

Issue

5

Document type

Journal article

Publisher

Institute of Food Technologists

Topic

  • Nutrition and Dietetics

Keywords

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

Status

Published

ISBN/ISSN/Other

  • ISSN: 0022-1147