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

Wennberg, Mathias LU ; Engqvist, G and Nyman, Margareta LU (2003) In Journal of Food Science 68(5). p.1615-1621
Abstract
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... (More)
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. (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
white cabbage, dietary fiber, cell wall polysaccharides, heat treatment, storage
in
Journal of Food Science
volume
68
issue
5
pages
1615 - 1621
publisher
Institute of Food Technologists
external identifiers
  • wos:000183947000011
ISSN
0022-1147
DOI
10.1111/j.1365-2621.2003.tb12301.x
language
English
LU publication?
yes
id
3e6a4a54-74e9-4863-9e03-a49335afd117 (old id 127857)
date added to LUP
2007-07-18 11:59:27
date last changed
2016-04-16 05:16:15
@article{3e6a4a54-74e9-4863-9e03-a49335afd117,
  abstract     = {The effects of boiling (10 min) and how differences in cultivars (n = 6), maturity (n = 2), and storage<br/><br>
(n = 3) may affect dietary fiber in white cabbage were studied. A great variation in total dietary fiber content<br/><br>
between boiled cabbage samples was seen (17.7 to 31.7 g/100 g dry weight basis). Total and insoluble dietary<br/><br>
fiber following boiling could be predicted from the initial amount. Average losses for early and late cultivars were<br/><br>
similar (about 10%) and were mainly due to insoluble polymers consisting of glucose and partly of uronic acids.<br/><br>
The early cultivar ‘Balbro’ was least affected by heat treatment: only 2% total dietary fiber was lost. Harvesting<br/><br>
before physiological maturity and short-term storage increased the loss of soluble polymers (pectic substances),<br/><br>
whereas long-term storage decreased the loss.},
  author       = {Wennberg, Mathias and Engqvist, G and Nyman, Margareta},
  issn         = {0022-1147},
  keyword      = {white cabbage,dietary fiber,cell wall polysaccharides,heat treatment,storage},
  language     = {eng},
  number       = {5},
  pages        = {1615--1621},
  publisher    = {Institute of Food Technologists},
  series       = {Journal of Food Science},
  title        = {Effects of boiling on dietary components in fresh and stored white cabbage (Brassica oleracea var. cap).},
  url          = {http://dx.doi.org/10.1111/j.1365-2621.2003.tb12301.x},
  volume       = {68},
  year         = {2003},
}