Abstract:
Cabbage was cooked in various ways to determine the amount of ascorbic acid retained in the cabbage and to see the effect of the various cooking methods on the palatability of the vegetable. The ascorbic acid content was best retained when cabbage was cooked in a tightly covered pan (36.4 mg/100 g) followed by loosely covered (32.8 mg/100 g), tightly covered grated (31.2 mg/100 g), cooked uncovered, cooked uncovered grated (24.6 mg/100 g) and cooked in boiling water (23.4 mg/100 g) showing a loss of 17.6%, 25.3%, 29.0%, 44.8% and 47.0% respectively, of the vitamin in cooked cabbage. The solubility of ascorbic acid in the cooking water from the various cooking methods varied from 6 mg/100 g and 17 mg/100 g. sample. The uncovered and loosely covered method of cooking produced products of higher quality. The grating of cabbage decreased its palatability over 1/2 inch thick long strips of cabbage cooking in the same way.
Page(s):
118-123
DOI:
DOI not available
Published:
Journal: Pakistan Journal of Science, Volume: 31, Issue: 3--6, Year: 1979