The purpose of this study was to determine the retention of ascorbic acid, thiamin, riboflavin, and niacin in cabbage during commercial dehydration of two varieties and during quantity preparation of the dehydrated cabbage (1) cooked by three methods ; (2) prepared as coldslaw ; (3) held after cooking; and (4) held as coldslaw a t room temperature. The cabbage was also scored f o r palatability. EXPERIMENTAL PROCEDUREBoth varieties of cabbage were from lots commercially dehydrated by the Dry-Pack Corporation a t Lyons, New k'ork. The cabbage was grown on upland soil within a 75-mile radius of the dehydration plant.The first lot was of a domestic variety; the heads were firm, averaged from five to seven pounds in weight, and had a pale green color. The second lot was of the Danish Ballhead variety ; the heads were more loosely packed, had coarser leaves, and a white color.Both varieties were stored in outside bins a t 17.8 to 18.9"C.(64 to 66'F.) until they were used, within 12 hours. The cabbage was trimmed, cored, and machine-cut into %-inch shreds. The domestic cabbage was steamblanched for five minutes at 82.2"C.(18OoF.) and the Danish Ballhead cabbage was blanched for three minutes at 10O0C.(212'F.). The cabbage was spread on stainless-steel trays and dehydrated for about five and onehalf hours in a cabinet drier.Both the domestic cabbage, which was packed in tightly covered, onegallon tin containers, and the Danish Ballhead cabbage, which was packed in soldered, five-gallon, tin containers in an atmosphere of carbon dioxide, were stored a t 0°C.(32"F.) until analyzed and cooked. All of the studies were completed within six weeks except Study 5 which was made 17 months later.Cooking Methods: I n each study except the fifth, the dehydrated cabbage was cooked in amounts to serve 50 (about two-thirds cup of cooked cabbage per person). Cooking lots of 790 grams were used. I n the fifth study the cabbage was cooked in amounts to serve 50, 100, and 200 men.Htudy 1-Boiled cabbage : Dehydrated cabbage of a domestic variety was cooked according to the manufacturer's directions. The cabbage was
The purpose of this study was to determine the effect on palatability and on the retention of ascorbic acid, thiamin, riboflavin, and niacin of preparing sulfited, dehydrated cabbage in amounts to serve 50 by five methods of boiling, by two methods of preparation as coldslaw, of holding the boiled cabbage and coldslaw for one and one-half hours, and of holding some of the dehydrated cabbage in unopened containers for three and four months at room temperature and then boiling it by one method. The object was to determine the palatability and the vitamin content of the cabbage as served and also the factors in preparation that affect the vitamin retention. A further purpose was to compare the vitamin content and the palatability of prepared, sulfited cabbage with that of unsulfited cabbageFenton, Gleim, Albury, McCartney, and Visnyei (1946). EXPERIMENTAL PROCEDUREThe sulfited cabbage used in the first six studies was of the Penn State, Glory of Enkhiuzen, or Flat Dutch variety. It was steam-blanched for two and two-thirds minutes at 99 to 100°C.(210.2 to 212'F.) on wooden trays. It was sprayed at the end of the first one-third of the blanching with a mixture of equal amounts of sodium sulfite and sodium metabisulfite, so that the final SO, concentration of the spray was approximately 0.18 per cent. The cabbage was dehydrated in a single-stage, counter-current tunnel
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