RETENTION OF VITAMINS AND PALATABILITY IN LARGE‐SCALE FOOD SERVICE OF SULFITED, DEHYDRATED CABBAGE ¹

Abstract

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