RETENTION OF VITAMINS AND PALATABILITY IN LARGE‐SCALE FOOD SERVICE OF UNSULFITED, DEHYDRATED CABBAGE¹

Abstract

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

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

“…The determinations were made, however, to note the effect of the sulfite on the vitamin content of the cabbage during preparation and as a basis for comparison with the content of unsulfited cabbage which had been studied in this laboratory previously- Fenton et al (1946).…”

“…After preparation and holding the cabbage contained so little thiamin (0.042 to 0.11 mg.) and riboflavin (0.16 to 0.38 mg.) per 100 gm., on the dry basis, that the results of chemical analysis have little practical value. The determinations were made, however, to note the effect of the sulfite on the vitamin content of the cabbage during preparation and as a basis for comparison with the content of unsulfited cabbage which had been studied in this laboratory previously- Fenton et al (1946).…”

“…of salt. This was the same kind of dressing that had been used to prepare coldslaw from dehydrated, unsulfited cabbage- Fenton et al (1946).…”

“…Method 4 : Coldslaw was prepared following the same procedure and proportions used in preparing coldslaw from unsulfited cabbage- Fenton et al (1946). The cabbage was rehydrated in 12,700 gm.…”