EFFECT OF PRESERVATION METHODS ON GREEN AND RED CABBAGE QUALITY TO USE AS NUTRACEUTICAL FOOD INGREDIENTS | ||
| Journal of Food and Dairy Sciences | ||
| Article 8, Volume 4, Issue 3, March 2013, Pages 121-131 PDF (501.72 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2013.71772 | ||
| Authors | ||
| Nesreen M. E. Ali; M. A. Atwaa | ||
| Food, Tech. Res. Inst. Agri. Res. Center, Giza, Egypt. | ||
| Abstract | ||
| Green and red cabbage vegetables (Brassica oleracea var.capitata) are called “drug of the poor” due to their health benefits including curing the constipation, stomach ulcers, headache, excess weight, skin disorders, eye disorders, heart diseases, ageing, and Alzheimer's disease. Cabbage is cheap source of nutrient, healthful characteristics and cultivated in large scales in Egypt. The main object of the present investigation is using two types of cabbage to produce some preserved of green and red cabbage products. Also study the effect of storage on the properties of these products include of cooled, frozen, dried and prickled products. Chemical composition such as moisture, protein, carbohydrates, fat, fibers and minerals were measured. Also, indoles, chlorophyll (A& B), carotenoindes and anthocyanin in green and red cabbage and their products were estimated. High level of indoles was recorded in the inner layers of green and red cabbage. The methods used such as cooling, drying and pickling led to raise indoles concentration. Shelf life indicated that, dried were preserved products for consumption during 360 days, while the frozen was 312 days but cooled products recorded from one moth to 3 months of shelf life. Also, noticed that, the shelf life of red cabbage preserved in saline solution were 270 days. The sensory evaluation indicated that the dried products recorded slightly differences between color, taste, odor, texture, and appearance. On the other hand, prickled products recorded the highest value of organoleptic evaluation. | ||
| Keywords | ||
| Green and Red Cabbage Leaves; Indoles; Antioxidant Compounds | ||
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