Effects of boiling on dietary components in fresh and stored white cabbage (Brassica oleracea var. cap).
(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:
https://lup.lub.lu.se/record/127857
- author
- Wennberg, Mathias LU ; Engqvist, G and Nyman, Margareta LU
- organization
- publishing date
- 2003
- 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
- scopus:0037897384
- ISSN
- 0022-1147
- DOI
- 10.1111/j.1365-2621.2003.tb12301.x
- language
- English
- LU publication?
- yes
- additional info
- The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Applied Nutrition and Food Chemistry (011001300)
- id
- 3e6a4a54-74e9-4863-9e03-a49335afd117 (old id 127857)
- date added to LUP
- 2016-04-01 17:02:39
- date last changed
- 2023-11-14 22:27:08
@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}},
keywords = {{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}},
doi = {{10.1111/j.1365-2621.2003.tb12301.x}},
volume = {{68}},
year = {{2003}},
}